2boys4me

[ebrbetty]

hi, I noticed your post where you offered to share you beef and broccoli recipe..I would love it if you don't mind

thanks, Betty

[2Boys4Me]

Hi Betty, here it is...I got this from a Chinese cooking class I took a long time ago before I had kids. I love it, my husband loves it...and the KIDS love it, too. Tastes just like restaurant Beef & Broccoli.

Beef & Broccoli

Tips: Use chicken stock instead of beef stock - it has more flavour.

If you stirfry the vegetables first, you don't have to clean and reheat the wok for the meat, but you do if you cook the meat first.

Make sure the cornstarch mix boils, so you know it's cooks. Make a "hole" in the beef and broccoli to boil the cornstarch and then mix it all up.

Keep your wok on HIGH heat all the time! If the wok is too hot add a bit of water to cool it down. Use more oil with the mean than with the veg or it will stick.

Ingredients

1/2 lb thinly sliced steak

1 1/2 lbs broccoli

1 small onion, sliced

1/2 cup chicken stock

Marinade

2 tsp cornstarch

1 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp oil

1/2 tsp sugar

1/4 tsp baking soda

1/2 tsp salt

6 slices ginger

1 garlic clove, minced

To thicken later on

1 tbsp cornstarch mixed with 2 tbsp water

Method

Slice beef into thin slices against the grain and marinate. Set aside.

Cut broccoli into 2 inch lengths. Blanch the broccoli. To blanch, bring water to a boil - once the water is boiling add broccoli for 2 minutes, then remove and rinse well with cold water. Drain and dry.

Heat wok with 2 tbsp oil. Add broccoli and onion...stir fry for a few seconds. Add the soup stock and bring to a boil. Remove from wok and set aside.

Heat wok. Add 3 tbsp oil. Stir fry beef slices on high heat for 2 - 3 minutes. Add broccoli to beef and thicken with the cornstarch/water mixture. Stir to combine all ingredients and serve.

Yield: 4 servings.

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I cheat by using bottled minced garlic and ginger. I had no problem finding gluten-free soy sauce, but had a tough time finding gluten-free oyster sauce. A Chinese friend suggested it could probably be replaced with black bean sauce. I suppose you could replace the cornstarch with sweet rice flour if need be, but I haven't tried that.

Good luck and I hope you enjoy it as much as we do.

[penguin]

Thanks! I made the worlds easiest fried rice on Monday and it put me in the mood for chinese!

Questions: What brand of oyster sauce did you find that was gluten-free? Could you cheat further and use frozen broccoli?

Looks awesome!

[2Boys4Me]

I use Koon Yick Wah Kee ( ). I got it at a local Chinese market. Lee Kum Kee Choy Sun Oyster Flavored Sauce is gluten free, but I still have lots of the other stuff, but will probably be getting the Lee Kum Kee next time.

The first kind is imported from China, but CFIA checked for me and it's gluten-free. I got an email from Lee Kum Kee, but since I only asked about Oyster sauce, that's the only item of theirs I know is gluten-free.

Those are Canadian products, by the way. CeliaCruz mentioned a gluten-free oyster sauce in the thread about chinese food.

Personal opinion: frozen broccoli would be too mushy. It might work...I just use fresh. I make a damn fine chicken fried rice, too. I always have to deliver it to my son on Fun Lunch day at school because the fun lunches are not so fun for him: Arby's and Papa John's pizza. Well, I guess I don't have to deliver to him, but everyone should be able to enjoy the fun lunch.

[ebrbetty]

thank you so much for the recipe, sounds great! I'll do it with chicken too