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Recipe from: pictureperfectmeals Image credit: Cheryl and Adam |
Stir-Fried
Beef and Broccoli
“I like to use flank steak for the
beef in this recipe. To make the meat easier to slice thinly, freeze it until
firm, about 30 minutes.” Cheryl and Adam
Ingredients:
For
the sauce:
2 tablespoons
black vinegar
¼ cup soy
sauce
2 teaspoons
ground ginger
1 tablespoon
cornstarch
1 tablespoon
hoisin sauce
1 tablespoon
honey
1 tablespoon
light brown sugar
½ teaspoon
red pepper flakes
2 tablespoons
beef stock
1 tablespoon
freshly squeezed orange juice
For
the beef:
2 tablespoons
cornstarch
½ teaspoon
garlic powder
1 pound
stir-fry beef, thinly sliced into bite-sized pieces
¼ cup peanut
oil
1 small sweet
onion, peeled and thinly sliced
1-1/2 cups
broccoli florets
½ red peppers
cut into strips
Kosher salt
and freshly ground black pepper
2 tablespoons
beef stock
Toasted
sesame seeds, for garnish
Instructions:
In a bowl,
combine the sauce ingredients and whisk until blended.
Set aside.
In another
bowl, whisk together the cornstarch and the garlic powder; add the beef,
tossing to
coat completely.
Heat the oil
in a wok or large sauté pan over medium-high heat until the oil runs easily,
but is not
smoking.
Add the beef,
cook for several minutes until well-browned, stirring, moving the beef around
very
frequently.
Push the beef to the sloped sides of the wok
to clear the center (if using a sauté pan, remove
the beef to a bowl); add the
onion, broccoli and pepper to the wok, lightly season with some salt and
pepper; stir in the beef stock and continue to stir-fry until vegetables are
tender-crisp, about 1 to 2 minutes.
Add the beef
back to the wok and pour in the sauce.
Continue to
cook and stir until the sauce has thickened, 1 to 2 minutes more.
Sprinkle over
some toasted sesame seeds and serve right away.
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