Szechuan Beef & Broccoli

 

Szechuan Beef & Broccoli

½ lb. boneless tender beef steak

¾ cup beef broth or water

2 tbsp. cornstarch

3 tbsp. soy sauce

1 tbsp. sherry

1 clove garlic

2 tbsp. vegetable oil

½ tsp. red pepper flakes

2-3 broccoli crowns

1 medium onion, chunked

1 medium tomato, chunked

 

 

Slice steak into strips. Combine 1 tbsp. cornstarch, 1 tbsp. soy sauce with sherry and garlic in a small bowl; stir in beef and let stand 15-20 minutes.

 

In large measuring cup combine beef broth, 1 tbsp. cornstarch, 2 tbsp. soy sauce, and red pepper flakes.  Set aside.

 

Heat 1 tbsp. vegetable oil in wok or large skillet over high heat.  Add beef and stir-fry one minute; remove.  Heat remaining oil in skillet; add onion and broccoli, sprinkle with salt.  Stir fry 3-5 minutes or until broccoli is to desired doneness.  Add beef, soy sauce mixture and tomato.  Cook and stir until mixture boils and begins to thicken.

 

Serve over rice.

 

© Crackerberries 2020

Spicy Beef & Broccoli

½ lb tender beef, cut into thin slices

1 tbsp corn starch

4 tsp corn starch

4-5 tbsp soy sauce

1 tsp sugar

1-2 tsp red pepper flakes

1 tsp fresh grated ginger root

1 tbsp minced garlic

2 cups broccoli florets

8 oz can water chestnuts, drained

1¼ cup water

1 onion chopped

Vegetable oil for cooking

Hot cooked rice

Combine beef, 1 tbsp cornstarch, 1 tbsp soy sauce, red pepper flakes, sugar, ginger and garlic in a small bowl; mix well and set aside for 15 minutes.

Combine water, 4 tsp cornstarch and remaining 3-4 tbsp soy sauce; (add a third tsp of red pepper flakes if you like it spicy) mix well and set aside.

Heat 1 tbsp vegetable oil in large wok over high; add beef and stir fry for 1-2 minutes.  Remove from pan and add 2 tbsp oil and heat over high.  Add broccoli, water chestnuts and onions and stir fry 4-5 minutes.   Stir in beef and soy sauce/water mixture and cook, stirring constantly until mixture bubbles and thickens.

Serve immediately over rice.

© Crackerberries 2011