Beef and Broccoli

Attributed to: Rick Wall

Category: Beef

Description: A Chinese favorite

Prep time: 15 min

Total time: 35 min

Servings: 4

Difficulty rating: 3

Ingredients:

2 Pounds flank steak (slightly frozen)

2 Pounds broccoli

4 Teaspoons cornstarch

1/4 Cup cold water

3 Tablespoons soy sauce

1 Teaspoon salt

1 Cup vegetable or corn oil

3 Cups chicken broth

Special tools/utensils needed:

Wok

Directions: 

1. Prepare the beef.  Slice beef very thin against grain. Cut to 3” lengths. Set aside.

2. Prepare the broccoli.  Cut stem from head and discard stem.  Cut broccoli into 1/2" to 3/4" chunks.  Set aside.

3. Mix cornstarch into COLD water to dissolve (Note: failure to ensure corn starch is added to COLD water will result in Chinese dumplings.) Once the cornstarch is dissolved, add the soy sauce and salt to the mixture and set aside.

4. Heat the oil in a wok.  Stir fry/boil the beef strips for 8-10 minutes until well done.  Drain through a colander saving 3 tablespoons of oil.

5. While the beef is cooking, heat the chicken broth in another pot.

6. Clean the wok well under cold water. Place the wok back on the stove and heat the 3 tablespoons of oil saved above.

7. While oil is heating, combine the cornstarch/soy sauce mixture with the hot chicken broth and set mixture aside.

8. Add the broccoli. Stir fry for 3 minutes or until the oil is gone.

9. Add the beef strips to the wok.  Add the chicken broth/sauce mixture. Stir until sauce thickens. Serve immediately over rice.