About the Recipe
This is a great addition to a Chinese meal. In fact, it is so wholesome that all you need is steamed rice to make it a complete meal. Although it does take a bit of time to prepare, the results are well worth it.
Ingredients
250-300 grams of very thinly sliced beef
2-3 heads of broccoli (450-500 grams), peeled
3 large portabella mushrooms, sliced into bite sized chunks (225 grams)
2 medium sized yellow onions (250 grams), quartered
500 ml of beef stock
¾ cup of all-purpose flour
3 buds of garlic, finely chopped
½ teaspoon of beef Bovril, or other liquid beef stock concentrate
½ cup of sunflower oil
â…“ cup of Oyster flavored sauce
2 tablespoons of corn starch
2 tablespoons of butter
1 teaspoon of naturally brewed soya sauce
¼ teaspoon of ground black pepper
¼ teaspoon of salt
â…› teaspoon of garlic powder
¼ teaspoon of sesame oil
Preparation
Sauce Prep
In a small saucepot, combine the following:
500 ml of beef stock
â…“ cup of oyster flavored sauce
½ teaspoon of beef Bovril (or other liquid beef stock concentrate)
1 teaspoon of naturally brewed soy sauce (or other light soy sauce)
2 tablespoons of corn starch
Bring to a boil over medium heat while whisking constantly.
Reduce heat and simmer for 5 minutes.
Add ¼ teaspoon of sesame oil.
Remove from heat and set aside.
Broccoli Prep
Rinse the broccoli well in cold water.
Cut all the stems and the head off of the trunk
Peel everything, stalks, heads and trunks.
Slice the trunks diagonally into slices approximately ⅛ - ¼ inch thick.
Cut the stems off the flowers to make bite sized pieces.
Finally, cut the large flowers and stalks into bite sized pieces. Smaller flowers can be left whole.
Beef Prep
Lay the beef slices on a cutting board and pound them well on both sides using a meat tenderizing mallet.
Cut out any visible gristle and then cut the meat into pieces approximately 2 x 2 inch (5 x 5 cm) pieces.
In a small to medium sized mixing bowl, combine:
¾ cup of all-purpose flour
¼ teaspoon of ground black pepper
¼ teaspoon of salt
â…› teaspoon of garlic powder
Mix well.
Lightly flour each piece of beef on both sides and set them onto a sheet of parchment or waxed paper.
Pour ½ cup of sunflower oil into a non-stick fry pan and set the temperature to medium-high.
Once you think the oil has heated enough, add a small piece of beef to serve as a temperature gauge.
Once the test piece is well browned, the oil should be at the right temperature. The idea is to fast fry the beef slices.
Fry each piece on both sides for approximately 20-30 seconds per side.
Do not overcrowd the pan.
Set aside the cooked pieces and continue the process until all the pieces are done.
Beef and Broccoli Final Steps
In a wok or a large, deep non-stick frying pan, combine the following:
2 tablespoons of butter
1 tablespoon of sunflower oil left over from frying the beef
Set the temperature to medium-high.
Once the butter has melted, add the garlic and mushrooms.
Stir-fry for approximately 10 minutes.
Add 2 medium sized yellow onions (250 grams), diced into large pieces and separated.
Continue to stir-fry for 5 minutes.
Add the broccoli and continue to stir-fry for 4-5 minutes.
Add the sauce and continue to stir-fry for 4-5 minutes.
Add the pre-fried beef and continue to stir-fry for 1 minute.
Serve.
You can serve it along with other Chinese food dishes in this book or accompanied by steamed rice or the rice dish of your choice.
