Friday, February 20, 2009

Beef and Broccoli Stir Fry

I adapted a recipe I found on epicurious for tonight's supper. I didn't use all of the broccoli---I am saving the rest to steam for lunch tomorrow to dip in my sesame mayonnaise. Mmm. We all enjoyed it. J ate mushrooms for the first time and even tried the broccoli, he liked it so well. A slice of grapefruit yogurt cake for dessert went perfectly to counter the saltiness of stir fry.

Beef and Broccoli Stir Fry
1 lb flank steak (or other steak, I won't admit the expensive cut I used because that was all I had), thinly sliced
3 T water
1 T olive oil
1 T sesame oil
2 T soy sauce
2 t cornstarch

6 T chicken broth
2 T soy sauce (I'll use less than this last time--it tasted too salty)
6 t cornstarch
1/4 c white wine
1 T fish sauce (or oyster sauce)
1 T + 1 t sesame oil
1/2 t sugar

Vegetables and such
1/2 - 1 lb broccoli, cut into florets
1/2 c chicken broth
1/2 lb sliced mushrooms

rice (cooked, start it cooking once beef is marinading in the fridge)

Combine marinade ingredients (except beef) in a large bowl. Add beef and stir to coat. Refrigerate at least 30 minutes. Combine sauce ingredients in a small bowl, stirring to dissolve cornstarch completely. You'll need to stir it well again right before adding to the stir fry. Heat 2 T oil in a large wok or heavy skillet over high heat. Add beef (discarding marinade) and stir fry until no longer pink, about 2 minutes. Transfer to platter (leaving juices in skillet). Add broccoli and stir fry 1 minutes. Add 1/2 c broth, cover, reduce heat, and simmer 2 1/2 minutes. Transfer broccoli to platter with beef (leaving juices in skillet). Add mushrooms and cook 2 minutes. Return beef and broccoli to skillet. Stir sauce, add to skillet, and stir until sauce thickens, a couple of minutes at the most. Serve immediately over cooked rice.

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