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Prep Time20 minutes
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Cook Time10 minutes
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Serving2
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This dish was amazing. This is better than any Beef & Broccoli I have ever had in a Chinese restaurant. Slicing the beef properly is imperative. The sauce is packed with flavor, dark and glossy, garlicky with a hint of sweetness. I ate leftovers the next night and they were delicious.
This pretty dish is also worthy of a pretty table! I set the table with one of the Royal Doulton mugs my mom gave me. She has a pretty incredible collection of these character mugs, including Henry VIII and all of his wives. In case you have never run across these, they are highly collectible, varying in price from $30 to thousands of dollars. According to Antiques-Prices.com, these mugs were first produced by Royal Doulton in 1934, and they were popular with the public from the beginning. Always sporting familiar iconic faces, the first character jugs created were of John Barleycorn and Old Charley. The production of these jugs was constant right up until WWII. In their time of production, every aspect of life was represented from Garfield the Cat to Henry VIII. You can find a lot of these character mugs for sale on Ebay or Etsy. I like to stuff flowers in them and set them on the table. My mom usually researches the individual characters, writes something about them and stuffs her notes inside the mug. The elephant trainer above is one of my favorites. Be advised that if you ever come across a Clark Gable mug or a black Santa Claus, you have found something rare! Someone was recently asking $37,000 for the black Santa mug on Ebay… sadly, I had to pass on that one!
Ingredients
Beef and Broccoli
Marinade for Beef
Brown Sauce
Directions
It is very important to slice the beef properly. Take a large piece of flank steak and cut it in half lengthwise with the grain. Then, cut the steak into pieces AGAISNT the grain. The pieces will be about an inch or two long and about 1/4 inch thick.
Combine the ingredients for the marinade in a small bowl. Add the beef pieces and massage the marinade into the beef with your fingers. Set aside in the refrigerator for at least an hour.,
Steam the broccoli for a few minutes. Do not steam until the broccoli is soft -- you still have to stir-fry it and it will cook some more. But you want to take the hard crunch off the vegetables. Set aside.
Mix the ingredients for the sauce (except the slurry). Have your sauce and the cornstarch slurry ready.
Heat the wok! Swirl some vegetable oil in the wok and when it is almost smoking,
Sear the beef in the hot wok.
When the beef is almost cooked through, add the garlic and ginger. Add the sherry wine and let it reduce.
When the garlic starts to take on some color, add the broccoli. Stir constantly. This will go fast.
When the broccoli has cooked for a minute or two, add the sauce. Stir, stir, stir.
Add the cornstarch slurry at the end, stir well, and let it thicken up. When the sauce is as thick as you want it, reduce the heat. This dish is done! OPTIONAL: Stir in a pat of butter! From start to finish, the actual stir frying took about 10 minutes, or less. Serve the beef and broccoli with rice.
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