This is one meal that I’ve always loved! Beef & Broccoli Stir Fry! I used to make it with the dry packet mix and that was great but we all know how much msg is in those things. Here’s a recipe I found tonight on About.com and luckily I had most things already in house!
- Photo by House Of Haley Photography
- Photo by House Of Haley Photography
Prep Time: 30 minutes | Cook Time: 10 minutes | Total Time: 40 minutes
Ingredients:
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 300 and 325 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.
I added mushrooms, baby corn, and onions as well, in mine. Boil in the wok with the broccoli (you’ll need to add more water).
- Beef & Broccoli Stir Fry Photo by House Of Haley Photography
Heat 1 Tbsp of oil in a frying pan
fry up the chicken till no longer pink.
Once the chicken is cooked:
add in the onions
cover and fry for 2 minutes
add the peppers fry for 2 minutes
add the tomatoes fry for 2 minutes
add the juice of lime
I find adding the lime juice to the chicken and veggies enhances all the flavors and gives it some bite. Feel free to add more or omit completely. Your call!
In a bowl mix the cornstarch, sugar, salt, chipotle powder, chili powder, & cumin, with the water and the remaining 2 Tbsps of oil. Gently whisk together till fully blended
Cook on medium heat till the sauce thickens.
Heat tortillas in the oven.
in a line across the tortilla:
add a bit of the cheeses
then the rice
then the chicken and pepper mixture
fold the sides in and then from the bottom up, wrap the toritilla around the filling.
Heat a small amount of oil or spray oil in a pan and fry till brown and crispy on both sides.
serve with sour cream and salsa!
Enjoy!
I didn’t take a picture of the finished product cuz we were to hungry… I will take a picture tomorrow.
HALEYKINS JONES 