Review/Rate this Recipe Save to MyRecipes Rating:

Title: Authentic Beef With Chinese Broccoli
Yield: 2 Servings

Ingredients

  1 1/2 lb Chinese broccoli  {gai lan}
      1 lb Flank steak
      3 tb Vegetable oil
      1    Garlic clove; minced
      1 ts Minced fresh ginger
      1    Scallion, green and white
           -parts; minced
      1 tb Dark soy sauce
    1/4 c  Unsalted or low-sodium
           -chicken stoc; or water
      1 tb Brandy
    1/2 ts Sugar
      2 ts Roasted sesame oil
           === MARINADE ===
      1 tb Dark soy sauce
      1 tb Cornstarch
      2 ts Dry white wine

Instructions

Wash the broccoli well in cold water, separating the leaves and tender
hearts and the stalks. Peel the thicker stalks, if necessary. Set aside.
Make the marinade: Mix the soy sauce, cornstarch, and wine in a bowl.
Slice the beef across the grain into 1/4-inch-thick pieces, each about 1
1/2 inches long. Combine with the marinade and let stand at least 10
minutes.
Heat 1 tablespoon oil in a wok and stir-fry the broccoli stalks, about 30
seconds to 1 minute, then add the leaves and hearts and stir-fry another 30
seconds, tossing frequently. Remove to a bowl and set aside.
Return wok to the heat and add the remaining 2 tablespoons oil. Over
medium-high heat, stir-fry the garlic, ginger, and scallion for 30 seconds,
or until aromatic. Add the beef and stir-fry until browned, tossing
frequently. Add the soy sauce, stock, brandy, and sugar, then the
broccoli, tossing to blend and heating the broccoli. Turn off heat,
drizzle with sesame oil, and serve.
This recipe yields 2 to 4 servings.

Comments: Although beef with broccoli appears on most North American
Chinese restaurant menus, very few customers have tasted the authentic
dish. You must use Chinese broccoli {gai lan}. Chinese broccoli has tiny
white flowers on the central stalk, so the dish does not even look like the
run-of-the-mill take-out beef with broccoli !

Recipe Source:
BEYOND BOK CHOY by Rosa Lo San Ross (c) 1996
Artisan, a division of Workman Publishing, New York, NY - 191 pages -
$25.00
As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-23-1997

- - - - - - - - - - - - - - - - - -

Contributor: Rosa Lo San Ross

Preparation Time: 0:00

Reviews