~Beef and Broccoli~
Source of Recipe
~Lily Chow~
Recipe Introduction
(This recipe for Beef with Broccoli is adapted from a recipe by Lily Chow, owner and chef at Calgary's Lok Tao Restaurant, printed in the Calgary Herald January 7, 2001)
List of Ingredients
(the secret to this popular restaurant dish is to marinate the beef in a bit of oil)
3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces
Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch
2 Tbsp water
1 1/2 Tbsp (20 mL) oil
1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal
into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)
Recipe
Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes.
While beef is marinating, prepare the vegetables. 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 a paper towel. Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through.
Drain the wok. Heat wok and add oil (about 2 tablespoons). Add the garlic and stir- fry for about 1 minute. Add vegetables and beef and mix together.
Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.
Variations:
*Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).
Serves 3 to 4
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