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Thread: Tonight's dinner

  1. #1
    Paul M. Cook Guest

    Default Tonight's dinner

    Broccoli beef

    Tried this recipe tonight. It is not an unusual recipe but the deep fried
    beef came out so incredibly good it made the dish special.

    Marinade:
    1 tablespoon rice vinegar (substitute rice wine if desired)
    1 teaspoon sugar
    1 teaspoon soy sauce
    1 tablespoon water
    1 tablespoon cornstarch

    Sauce:
    2 tablespoons oyster sauce
    1 tablespoon light soy sauce
    1 tablespoon dark soy sauce
    1 tablespoon water

    Thickener:
    1 teaspoon cornstarch mixed with 1 tablespoon water
    1 pound fresh broccoli
    2 garlic cloves

    To Cook Broccoli:
    1/2 cup water
    1/4 teaspoon salt, or to taste
    1/2 teaspoon sugar, or to taste

    Other:
    1 1/4 cups oil, or as needed

    Preparation:
    Cut the beef across the grain into thin slices. Add the marinade
    ingredients, adding the cornstarch last (use your fingers to rub it in).
    Marinate the beef for 30 minutes.

    While the beef is marinating, prepare the sauce and vegetables: for the
    sauce, mix together the oyster sauce, light soy, dark soy, and water in a
    small bowl and set aside. In another small bowl, mix the cornstarch and
    water thickener and set aside.

    Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut
    the flowerets into 3 or 4 pieces. Crush the garlic.

    Heat the wok and add 1 cup oil. When the oil is medium-hot (between 325 and
    350 degrees F.), add the beef. Blanch the beef by letting it lay flat for
    30 - 40 seconds, and then stirring to separate the pieces. Remove the beef
    when it changes color and is nearly cooked (the entire process takes 1 - 2
    minutes).

    Remove the beef from the wok and drain on paper towels.

    Clean out the wok with paper towels.

    Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed
    garlic and stir fry briefly until aromatic.

    Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly,
    turning down the heat if necessary to make sure it doesn't burn. Add the 1/2
    cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns
    a bright green and is tender but still crisp. Remove from the wok and drain.

    Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the
    beef. Add the sauce and cornstarch mixture in the middle of the wok and stir
    quickly to thicken. Mix everything together and serve hot over steamed rice.

    My comments:

    Omit all sugar. The oyster (flavored) sauces you get in stores are loaded
    with HFCS. This was an outstanding recipe. I have never made better beef
    and broccoli. The beef was so tender and crisp, the broccoli had delicate
    infusion of flavor and the dish was colorful and appealing on the plate.

    5 stars, but you can't dance to it.

    Paul



  2. #2
    Jean B. Guest

    Default Re: Tonight's dinner

    Paul M. Cook wrote:
    > Broccoli beef
    >
    > Tried this recipe tonight. It is not an unusual recipe but the deep fried
    > beef came out so incredibly good it made the dish special.
    >
    > Marinade:
    > 1 tablespoon rice vinegar (substitute rice wine if desired)
    > 1 teaspoon sugar
    > 1 teaspoon soy sauce
    > 1 tablespoon water
    > 1 tablespoon cornstarch
    >
    > Sauce:
    > 2 tablespoons oyster sauce
    > 1 tablespoon light soy sauce
    > 1 tablespoon dark soy sauce
    > 1 tablespoon water
    >
    > Thickener:
    > 1 teaspoon cornstarch mixed with 1 tablespoon water
    > 1 pound fresh broccoli
    > 2 garlic cloves
    >
    > To Cook Broccoli:
    > 1/2 cup water
    > 1/4 teaspoon salt, or to taste
    > 1/2 teaspoon sugar, or to taste
    >
    > Other:
    > 1 1/4 cups oil, or as needed
    >
    > Preparation:
    > Cut the beef across the grain into thin slices. Add the marinade
    > ingredients, adding the cornstarch last (use your fingers to rub it in).
    > Marinate the beef for 30 minutes.
    >
    > While the beef is marinating, prepare the sauce and vegetables: for the
    > sauce, mix together the oyster sauce, light soy, dark soy, and water in a
    > small bowl and set aside. In another small bowl, mix the cornstarch and
    > water thickener and set aside.
    >
    > Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut
    > the flowerets into 3 or 4 pieces. Crush the garlic.
    >
    > Heat the wok and add 1 cup oil. When the oil is medium-hot (between 325 and
    > 350 degrees F.), add the beef. Blanch the beef by letting it lay flat for
    > 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef
    > when it changes color and is nearly cooked (the entire process takes 1 - 2
    > minutes).
    >
    > Remove the beef from the wok and drain on paper towels.
    >
    > Clean out the wok with paper towels.
    >
    > Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed
    > garlic and stir fry briefly until aromatic.
    >
    > Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly,
    > turning down the heat if necessary to make sure it doesn't burn. Add the 1/2
    > cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns
    > a bright green and is tender but still crisp. Remove from the wok and drain.
    >
    > Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the
    > beef. Add the sauce and cornstarch mixture in the middle of the wok and stir
    > quickly to thicken. Mix everything together and serve hot over steamed rice.
    >
    > My comments:
    >
    > Omit all sugar. The oyster (flavored) sauces you get in stores are loaded
    > with HFCS. This was an outstanding recipe. I have never made better beef
    > and broccoli. The beef was so tender and crisp, the broccoli had delicate
    > infusion of flavor and the dish was colorful and appealing on the plate.
    >
    > 5 stars, but you can't dance to it.
    >
    > Paul
    >
    >

    Thanks! I really need to get over my disinclination toward
    deep-fat frying. Maybe I'll put the fryer out on the patio when
    the weather is warmer....

    --
    Jean B.

  3. #3
    koko Guest

    Default Re: Tonight's dinner

    On Sat, 30 Jan 2010 23:05:33 -0800, "Paul M. Cook" <[email protected]>
    wrote:

    >Broccoli beef
    >
    >Tried this recipe tonight. It is not an unusual recipe but the deep fried
    >beef came out so incredibly good it made the dish special.
    >

    That sound wonderful, thanks for the recipe.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 01/24/10

  4. #4
    Paul M. Cook Guest

    Default Re: Tonight's dinner


    "koko" <[email protected]> wrote in message
    news[email protected]..
    > On Sat, 30 Jan 2010 23:05:33 -0800, "Paul M. Cook" <pmcook@g[email protected]>
    > wrote:
    >
    >>Broccoli beef
    >>
    >>Tried this recipe tonight. It is not an unusual recipe but the deep fried
    >>beef came out so incredibly good it made the dish special.
    >>

    > That sound wonderful, thanks for the recipe.


    I always just stir fried it but cooking the major ingredients separately
    made for a much tastier and prettier dish.

    Paul




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