Beef and Broccoli Stir Fry

By November 8, 2018 No Comments

  • 1 or 2 Santa Fe Griller Steaks (marinated works best)
  • 1 head of broccoli
  • ½ one large Spanish onion (or less if you aren’t an onion fan)
  • 3 cloves fresh garlic
  • 2 tsp sesame oil divided
  • 1 tsp regular oil
  • 1 can cut miniature cobs of corn
  • 5 or 6 dried Chinese or regular mushrooms
  • white pepper
  • salt
  • 1/8 cup of water
  • 2 tbsp soy sauce divided
  • 2 tbsp hoisin sauce divided
  • 1 tsp oyster sauce divided
  • ½ tsp chilis with garlic (if you like a bit of hot spice)
  • 1 tsp cornstarch mixed with small amt of water – so it is a “thickish” paste
  • 1 -1 ½ cups cooked white rice

Meat Preparation

Cross grain cut the Santa Fe griller steaks (approx 2” long and ¼ – ½” wide). Place in a bowl. Add sesame oil, white pepper, salt, soy sauce, hoisin, oyster, fresh garlic and chilis with garlic. Mix thoroughly. Cover and set aside for a few hours if possible (in the fridge. (You can do the meat up the night or morning before you need it – cover and refrigerate and it will be perfect).

Vegetable Preparation

Wash and cut broccoli into bite size pieces. Peel stems and then slice in medallions – they are a nice add and create less waste. Chop onion into larger chunks (whatever you like to eat). Drain miniature corn cobs. Wash and cut mushrooms in half if using regular mushrooms. If using Chinese dried mushrooms – soak in hot water twice until the mushrooms have doubled in size. Drain and squeeze, then slice into strips discarding the stems because they are too hard to eat.

Cooking Directions

  • Put rest of sesame oil and a bit of regular oil into a wok
  • Heat on high until oil is just about to smoke, swirling oil to cover as much of wok as possible as it heats
  • Add marinated beef, stirring rapidly so all meat has a chance to sear
  • Allow to cook for a few minutes, stirring occasionally
  • When meat changes from pink to brown, add hoisin, oyster, salt and soy sauces (add a bit of extra white pepper if you like it spicier)
  • Stir to coat meat with sauces
  • Add broccoli and onion and mix well to coat vegetables with sauce
  • Add mushroom and corn; mix well
  • Add 1/8 cup of water and cover to let vegetables steam
  • Leave covered for 3-5 minutes depending on whether you have gas or regular burners (less time for gas)
  • Uncover and stir, checking vegetables for tenderness (they should still be slightly crunchy) and colour (the broccoli should turn to bright green)
  • Mix cornstarch with 1part water and then stir into middle of stir fry being careful not to let cornstarch pool in one spot (the cornstarch acts as a thickening agent without taking away from the flavour). Be careful not to add too much – you can always add more if you want your stir-fry to have less sauce.
  • Remove from heat and serve over white rice

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