Friday, August 17, 2012
Simple Chinese Beef and Broccoli with Garlic Sauce
One evening, I had leftover roast beef and some beautiful broccoli. So what to make for dinner seemed obvious. However, I've never seen or heard of anyone making Chinese Beef and Broccoli with cooked roast beef. I've only seen it done with thinly-sliced steak. But the baby was fussy and I had to get dinner on the table quickly, so I decided to view it as having one step in the recipe done (cooking the meat).
I put on a small pot of brown rice to cook while I prepared the meal and it all came out at about the same time, 30 minutes-ish. It was really easy to cut the beef (lengthwise with the grain) and broccoli; even more simple to put the sauce together. The result is a nice, light beef and broccoli. Does it taste exactly like what you would find in a Chinese restaurant? Nope. But it tastes very similar, just not as salty. Baby Boy and Not So Little Man liked it, so I would call this meal a success. I liked that it wasn't too heavy on a hot summer evening.
Beef and Broccoli with Garlic Sauce
1 lb cooked beef, cut into small pieces (steak, or roast) GREAT FOR LEFTOVERS!
3 Tbsp. Oil - I used coconut oil
Dash white pepper
1 1/2 lbs. Fresh broccoli
1 tsp. cornstarch or xanthan gum
1 tsp. sesame oil
1/4 cup beef or chicken broth
1 Tbsp chopped garlic
2 Tbsp. Soy Sauce or tamari
1 tsp. finely chopped ginger root
Cut broccoli stems into 1 inch pieces and cut off florets. Place in boiling water, cover and cook for 2 minutes; drain and immediately rinse in cold water. Set aside.
Mix cornstarch, sesame oil and broth, set aside. Heat wok or large frying pan until very hot. Add 1 Tbsp oil to coat the wok. Add beef with a dash of white pepper and heat for about 2 minutes, set aside. Add remaining oil (1Tbsp) to wok , add garlic, ginger, and soy sauce, fry for 30 seconds. Stir in beef and broccoli. Stir in cornstarch mixture and cook for about 15 seconds or until thickened. Serve over warm brown rice. Enjoy!
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