Delicious stir fry without all the goopy sauce and fairly low in sodium - not like in the restaurants. We served it over rice. Two options in the menu are Dry Sherry instead of the Chinese Rice Wine and Chinese Black Vinegar instead of the balsamic.

Recipe Ingredients for Chinese Beef Broccoli - From the Steamy Kitchen cookbook by Jaden Hair

16	oz beef, (top sirloin or flank steak) thinly sliced into 1/8 in. thick strips
24	oz broccoli, cut into bite-size florets
1	T cooking oil, high-heat
1	T garlic, minced
MARINADE:
1 1/2	tsp. soy sauce
1	tsp cornstarch
1/2	tsp. cooking oil
1	Black pepper to taste
STIR-FRY SAUCE:
3	T oyster sauce
2	tsp. rice wine
2	tsp. balsamic vinegar

Recipe Directions for Chinese Beef Broccoli - From the Steamy Kitchen cookbook by Jaden Hair

1. Combine Marinade ingredients in bowl. Add beef and marinate 10 minutes at room temperature.
   
   
2. Mix ingredients for Stir-fry Sauce in small bowl.
   
   
3. In a wok or large saute pan, add 1 in. (2.5 cm) of water and bring to boil. Add broccoli and cover to steam for 3 minutes. Broccoli should be bright green, crisp tender and you should be able to pierce stem with a fork. Drain.
   
   
4. Discard water in the pan and dry pan well. Set pan over high heat and when hot, add cooking oil and swirl to coat. Add garlic and fry for 15-30 seconds, until fragrant. Add steak strips, keeping them in one layer and fry 30 seconds. Flip strips and fry other side.
   
   
5. Pour in Stir-fry Sauce and stir to combine. Simmer until sauce is thick enough to coat the back of a spoon, about 30 seconds. Add cooked broccoli and toss to coat well.
   
   
6. NOTE: to make vegetarian, replace beef with fresh, thick, meaty Shitake mushrooms cut in half or sliced Portobello mushrooms.
   
   

Categories

Main Dish, Chinese, Stir Fry

Health Information

Nutrition Grade 96% confidence

Good points High in phosphorus Very high in selenium High in vitamin B6 High in vitamin B12 Very high in vitamin C High in zinc

Bad points High in cholesterol