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Ginger Beef with Steamed Rice & Broccoli

Chinese
Fast, simple, flavorful dish.

I used to make this fast dish when I had a painting studio and couldn't wait to get back to my next canvas. Now my son makes this and pleases the whole family. By the way, oyster sauce tastes more like thick soy sauce than oysters. You will find bottles of “oyster-flavored” sauce in most major markets or Asian grocery stores. These flavors go well with with Stir-fried Japanese Eggplant.
Ingredients
1 3/4 pounds top sirloin, cut into 1/2-3/4 inch cubes, fat trimmed (see reuse note)
2 teaspoons vegetable oil
4 tablespoons ginger, thinly julienned
1/2 cup oyster sauce
1 cup broccoli, chopped into bite-sized pieces
4 mushrooms sliced (optional)
2 cups steamed rice for serving
Steps
1 Place broccoli in heatproof bowl. Pour boiling water over it. Let sit about 10 minutes. Vegetable should be crisp not hard.

2 In a wok, over high heat add vegetable oil.

3 Stir ginger one minute to flavor oil and move to the sides of the wok.

4 When the wok begins to smoke, sear beef on all sides, 1 minute.

5 Pour in half the oyster sauce, stir to coat beef and cook for 1 minute more.

6 Add mushrooms and the drained par-boiled broccoli. Stir-fry 1 minute.

7 Add remaining oyster sauce. Stir-fry 4 more minutes for medium-rare beef.

8 Serve over rice.


Yield
servings  use metric
original recipe yield: 4 Servings
Notes on steamed rice: If you don't have a rice cooker, put rice in pot and add enough water to come up to your first knuckle joint. Cover and bring to a boil, then let it steam on a low heat for about 20 minutes. In addition to broccoli you can add fresh baby bok choy, galena, or chopped green beens.

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