EASY BEEF AND BROCCOLI STIR FRY

This really is easy t make. And, puts any take out version to shame! Abold statement, I know…but give it a try.

I have made this on my Blackstone griddle, in a large cast iron skillet, and in a wok. this one was made in my wok and couldn’t be easier. Although I have used beef tenderloin many times for this, I decided that using Ribeye makes it more flavorful as tenderloin can be a little bland.

After a little prep, it comes together in a just a few minutes, so have everything ready before starting to cook.

Steamed white jasmine rice is my go to although basmati or other long grain rice will do. A great way to cook this rice is included in the recipe.

This recipe will serve 2-3 people.

Ingredients:

For the beef and marinade:

• 6-10 ounces of tender beef (either a filet mignon or ribeye), thin sliced in 1 1/2 inch strips

• 1 tsp soy sauce

• 1 tsp sesame oil

• 2 tsp Shaoxing wine (dry sherry is a good sub)

• 1/4 tsp baking soda

• 1 tsp cornstarch

• 1/2 tsp Kosher salt

For the sauce:

• 1 tbsp dark, sweet soy sauce

• 1 tbsp regular low sodium soy sauce

• 2 tbsp oyster sauce

• 1 tsp sugar

• 1 tsp cornstarch

For the Sitr fry:

• 5-6 ounces of broccoli florets, cut into bite size pieces, blanch in boiling water to 3-4 minutes then shocked in ice water, drain

• 1 cup thin sliced mushrooms (optional)

• 1 cup thin sliced white onion slivers

• Canola oil

• 14 tsp red pepper flakes

• 2 tsp fresh ginger, minced

• 2 tsp garlic, thin sliced

• 1 tbsp cornstarch

• 1 tbsp cold water

• 2 green onions, thin sliced for garnish

Directions:

• Place the beef marinade ingredients in a small bowl and mix thoroughly. Pour over the beef strips in another bowl and stir to combine. Let sit for 30 minutes.

• Blanch the broccoli florets in boiling water for 3-4 minutes then shock in ice water to stop the cooking. Drain and set aside.

• For the rice, place 1 cup of jasmine rice in a medium saucepan and add 1 1/2 cups of cold water and a pinch of salt. Bring to a boil and simmer for 2 minutes. Turn off the heat, cover the pan, and let sit for 12 minutes, stirring half way through. When the 12 minutes is up, fluff with a fork, cover and let sit for another 2 minutes.

• Combine all the sauce ingredients in a small bowl and mix thoroughly with a fork or small whisk. Set aside.

• When ready to cook, heat your wok or large skillet over medium high heat and add 1 tbsp of canola oil. When the oil is hot, swirl it around the pan then discard the oil. Add the mushrooms and onions, and red pepper flakes to the wok and stir fry for about 1 1/2 minutes, tossing and flipping. Remove mushrooms and onions from the wok and set aside. Add a little more oil then add the beef. Stir fry for about 1 minute. Add the garlic and ginger and toss for 30 seconds.

• Add the beef back to the wok and toss to combine. Add the sauce around the edge and toss to combine for 30 seconds until the sauce is thickened and the beef and vegetables are well coated.

• Plate on top of some white samine rice and garnish with the sliced green onions.