|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Beef Broccoli
|
|
|
|
Submitted by:
Jimmy |
|
|
This is the classic recipe that is present in every Chinese restaurant I've been in anywhere in the world and I've been to quite a few over the years. This also provides an easy lesson in wok stir-frying at the same time. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 3 tablespoon(s) , Peanut Oil
- 1 1/2 pound(s) , Round Steak Sliced into 1/4 Inch Strips
- 1 large , Garlic Clove Minced
- 1/2 teaspoon(s) , Fresh Ginger Grated
- 2 1/2 cup(s) , Broccoli Florets
- 1/2 cup(s) , Onion Sliced
- 1/3 cup(s) , Oyster Sauce
- 1 cup(s) , Chicken Broth
- 1 tablespoon(s) , Cornstarch
- 1 tablespoon(s) , Water
|
|
| Instructions: |
Heat the peanut oil in a wok until just smoking. Add the sliced steak, garlic and ginger, and stir-fry until the meat has browned. Remove the seasoned meat from wok with a slotted spoon. Set aside.
To the wok, add the broccoli florets and onion slices. Cover and steam on high for 3-5 minutes, or until the broccoli has turned bright green and become tender.
Pour in the oyster sauce and chicken broth. Saute to completely coat the broccoli and onions.
Make a slurry with the corn starch and water. Add in enough slurry to the wok to thicken the sauce. Add back the beef; heat through until hot.
Serve immediately with steamed white rice |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|