Beef Broccoli Stir Fry
I am fortunate that one of our oldest Chinese Restaurants, relocated right into my neighborhood. While every Restaurant has this beef broccoli dish on their menu, I always seem to gravitate to it time and time again. I particularly likes this Beef Broccoli Stir Fry recipe, with the added extra vegetables. I have even made it without the beef, using only the vegetables!
For those of you looking to eat healthier, I have been following a great new blog called well-being secrets. Helen Nichols writes really interesting and informative articles on nutrition. Click on the link to find out more about her blog and her findings on the benefits of broccoli: http://www.well-beingsecrets.com/favorite-broccoli-recipes/
- 1 lb. beef sirloin, thinly sliced
- 1 TB vegetable oil, as needed
- 1 head broccoli, florets, halved
- broccoli stem, peeled, thinly sliced
- 4 oz. snow peas, trimmed
- 1 medium carrot, peeled, finely sliced, slivers
- 2 cloves garlic, minced
- 1TB Aloha shoyu
- 1 TB sesame seed oil
- 1 TB cornstarch
- 1 tsp. sugar
- Salt, white pepper
- ½ c. chicken broth
- 2 TB Aloha shoyu
- 1 clove garlic, minced
- 1 tsp. ginger, grated
- 1 tsp. cornstarch
- 1 tsp. chili garlic paste
In a small mixing bowl; combine marinade ingredients. Marinate beef 20-30 minutes. In a wok over medium high heat; warm TB of oil. Stir fry beef 2-3 minutes. Remove from wok, set aside. Drain oil from beef back into wok, add additional oil as needed. Stir fry broccoli florets and stem, peas and carrot 2-3 minutes until crisp tender. Stir in sauce mixture. Allow to simmer 2 minutes. Return to wok and stir until slightly thickened.
Serve immediately. Note: I prefer my dish a bit on the dry side, feel free to increase sauce ingredients if you prefer dish with lots of sauce for your rice! Serves 4.