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Beef broccoli recipe?

14 years ago

I found a couple in my recipe files, but they call for teriyaki sauce. I'm looking for one with a clear/light sauce, maybe thickened with corn starch? Help, haven't made this for years and years and all of a sudden I've got it in my head that I just HAVE to have this! LOL

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Comments (2)

ruthanna_gw
14 years ago
We had beef and broccoli (and onions and mushrooms) this week. Here's the sauce I used. It can be made ahead and refrigerated.

BASIC STIR FRY SAUCE - for 2 servings - can be doubled

1 1/2 tsp. sesame oil
1/2 tsp. minced garlic
1/2 tsp. minced ginger
1/2 cup chicken broth
1 Tbs. soy sauce
1 Tbs. brown sugar
1/8 tsp. Tabasco
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. lemon or lime juice
1 1/2 tsp. cornstarch
1 Tbs. rice wine or sherry

Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.
woodie
14 years ago
I use this from Cindy5NY and Ruthanna!

Stir Fry

3/4 - 1 lb meat- chicken, pork or beef, sliced thin across the grain

Choice of one or more:
1 onion or bunch scallions, sliced
1 green or red pepper, sliced
1 bunch broccoli, cut up
1 carrot, sliced
1 cup mushrooms, sliced
1 cup snow peas
Water chestnuts, chinese vegies

1/2 recipe Stir Fry Sauce (below) - or more, if desired

In wok or skillet, stir fry meat in hot oil for 2 minutes, remove and set aside. Add choice of vegetables to wok, stir fry 4 minutes. Add stir fry sauce, cook and stir until thickened. Return meat to skillet.
4 servings
Serve over rice.

*Stir Fry Sauce
Source: adapted from Philadelphia's Cafe Eden (posted by Ruthanna)

1 T sesame oil
1 tsp minced garlic
1/2 tsp minced ginger
1 cup chicken broth
2 T soy sauce
2 T brown sugar
opt: 1/4 tsp Tabasco or red pepper flakes
1/2 tsp salt
1/4 tsp pepper
1 T lemon or lime juice
1 T cornstarch
2 T rice wine or sherry
Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.
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Thanks everyone :- The fact that the meat didn't brown just tells me that it is not critical to the dish, which gives me options for cooking it. I was thinking of cooking all the meat ahead of time - so what would be the easiest way? Place it in a hot oven for a few minutes? Perhaps use 4-5 cookie sheets so it can be spread out? Or, I could use the roaster oven for this - it would give me a large are to "fry" the meat in larger batches. I also think when I make the sauce, I will substitute the fresh garlic and ginger for dry. This will make it easier as well. I can (and will) run a test - I'll cook the meat a day ahead, and mix up the sauce too. When I'm ready to serve it, I'll heat the sauce in my Dutch oven, then add the beef and thawed broccoli - just until coated and heated through. Can anyone figure out if a 22 quart RO can hold 12 lbs of thinly sliced meat and 12 lbs of broccoli??? Just so you know I'm not totally nuts, I do have things like sloppy joes, pulled pork, Stouffers lasagna, even those dinosaur chicken nuggets ($3.00 off right now at CostCo)) on the list for upcoming events. I have already served Walking Tacos (thanks to Lindac) and they were a hit, so I will be doing those a second time too. :-)
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We like this dish, Meredith especially! Chinese Beef With Broccoli Â¾ Lb(375 g) lean beef sliced thinly into bite-sized pieces ( I do thin strips) Marinade for Beef: 1 TBSP Oil 1 egg 1/3 Tsp salt 1 Tbl dry red wine (what's with 1 TBSP? I use more!) 1 Tbl cornstarch 2 Tbl water 1Â½ Tbl oil 1Â½ Lb (750 g) broccoli flowerets removed, slice on the diagonal. (I also use mushrooms, snow peas, bean sprouts, sliced bok choy etc) Sauce 2 TBSP cooking oil 2Â½ Tbl oyster sauce 2 Tbl light soy sauce Â¾ Tbl dark soy sauce 1 Tbl sugar A few drops of sesame oil To finish 2 Clove garlic, crushed Â½ Cup chicken broth 2 Tbl cornstarch (if desired) Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for 30 minutes. Add 1Â½ tablespoons of oil to beef, mix in thoroughly, and marinate beef for another 30 minutes. (I do it all together) Prepare broccoli. Combine ingredients for sauce Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with paper towel. Add Â½ cup water to wok. Bring water to a boil and add broccoli. Cover and cook until broccoli is cooked through. Drain wok. Heat wok and add oil (about 2 Tbsp). Add garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of wok and add sauce ingredients. Add chicken broth , add cornstarch, stirring to thicken.
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The Chinese white sauce was good. Less salty than the brown sauces. But I adapted and used less of the salty ingredients. And used no-salt chicken broth, for example. Also used the velveting technique for the meat. Kind of makes the slurry for thickening the sauce ahead of time. I too like the sweeter "sweet and sour" profile in my Asian sauces, but hubs is not a fan. Hence my quest for less sweet, less salty sauces for our stir fries. I used to make stir fry about once a week to use up bits and bobs of vegetables I had on hand. Kind of stopped due to my sauces mostly being a bust so it wasn't that great of a meal. Plus I usually used tofu as the protein so that was two strikes against it in hubs book. Plus back when we lived out East we had a great local takeout place . . .plus I used to be able to afford good quality store bought stuff, but either can't get or can't afford nowdays. Wanting to get back into it, motivated to try and up my game . . . not sure how long this phase will last . . . My local groceries do not carry the Mori-Nu tofu in the aseptic cardboard boxes that is shelf stable. I never liked it for stir fry, but used it. I had too many fresh tofu cartons go bad on me . . . the best I could do with the silken tofu, even the extra firm, was bake it and try and dry it out a bit. On the flip side, it makes the best sub for creamy eggy stuff, like dips, cream pies, quiche, smoothies, pudding, fake scrambled eggs, etc. I am going to have to stock up next time I am in a big town. Our foodie run is usually to nearby Horrocks in Battle Creek, 45 miles away.
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