Beef and Broccoli
4 people
00h 15
00h 15
This is the perfect recipe when you're craving Chinese food and not feeling like going out for it. Easy to prep and delicious over rice or cauli rice.
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Ingredients and Method
Ingredients
- 1 lb (2 each) ButcherBox.ca AAA baseball cut top sirloin steak, sliced into thin strips
- 1/3 cup oyster sauce
- 1/3 cup sherry
- 2 tsp toasted sesame oil
- 1 tsp gluten free tamari
- 1 tsp corn starch
- 2 tbsp cooking oil of your choice
- 1 thin slice of ginger root
- 1 clove garlic, peeled and smashed
- 1 lb broccoli, cut into florets
- 1/2 Spanish onion, peeled and thinly sliced
- 6 - 8 mini sweet peppers, seeded and sliced
Method
- Whisk oyster sauce, sherry, sesame oil, soy sauce, and cornstarch together in a bowl until smooth.
- Place steak in a shallow bowl. Pour oyster sauce mixture over meat and stir to coat; cover and marinate in the refrigerator for at least 30 minutes.
- Heat oil in a wok or large skillet over medium-high heat until shimmery. Add ginger and garlic; let sizzle for about 1 minute to flavour oil, then remove ginger and garlic and discard.
- Stir in broccoli, onion and peppers. Toss and stir until broccoli is bright green and almost tender, 5 to 7 minutes. Remove vegetables from oil and set aside.
- Add a little more oil to the wok, if needed, then add beef with marinade. Stir and toss until sauce thickens and turns shiny and meat is no longer pink, about 5 minutes.
- Return vegetable mixture to the wok; stir until heated through, about 3 minutes - serve over rice or cauli rice.
- **If you prefer your veggies a bit more cooked, or your steak a bit more rare, you can leave the veggies in the wok while you saute the steak.
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