Broccoli Beef Stir Fry "Chinese Take Out at Home"

Chinese food is one of my absolute favorite dishes. All those vegetables and meat mixed together with sweet and savory sauces, um so good. It's only 10:00 am and now I am craving Chinese food as I sit and type this post. I have to admit that for the best Chinese food you need to go out to a great Asian restaurant or get some great take out. But sometimes it is nice to try and recreate those wonderful dishes at home. Now when I try and copy those tasty dishes they never really do taste as great as take out, but there pretty decent. I found a recipe for Broccoli Beef Stir Fry over at Dinners On Me. It looked very tasty and flavorful, so I thought I would give it a shot.

My favorite Chinese dishes usually have chicken in them, but my husband prefers beef. I think this recipe could be changed up to make Broccoli Chicken as well. To get nice, thin slices of meat, place it in the freezer for about 30 minutes or so and then slice thin with a very sharp knife. This recipe uses fresh ginger. When you purchase fresh ginger it is usually a pretty good size ginger root and you never use the entire root for one dish. I found a great way to store the remaining ginger you wont be using, freeze it! You can click here to see how to store and freeze your ginger, it's so easy. This dish was very good and very flavorful, I will defiantly make it again.

These are the ingredients you will need:
Broccoli florets, thinly sliced beef, brown sugar, soy sauce, hoison sauce, garlic, ginger root, water chestnuts or chinese pea pods, cornstarch, vegetable oil and sesame oil.


Combine first 6 ingredients and refrigerate 4 hours or overnight.


just like this.



Cook broccoli in small pot of boiling, salted water until almost crisp-tender, about 2 minutes; drain. Rinse under ice cold water to cool and stop the cooking process.


Heat oil in heavy large skillet over high heat. Using slotted spoon, transfer beef to pan - RESERVING MARINADE. Stir-fry beef until just no longer pink - about 2 minutes.


Add broccoli, pea pods and green onions and water chestnuts. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes.


Stir cornstarch into reserved marinade. Pour marinade over veggies in pan. Add beef and cook until liquid boils and thickens 2-3 minutes. I added about 3 tablespoons hoison sauce at this point in the recipe.


Here is the remainder of the ginger root ready to go into the freezer. It was such a snap to cut up and just toss it in a freezer back. Now when i need fresh ginger I will have it on hand.



Beef and Broccoli Stir-Fry

8 oz top sirloin, cut into 1/4-inch-thick strips
6 - Tbsp soy sauce
2 - Tbsp brown sugar
2 - Tbsp sesame oil
5 - cloves, minced (I used about 3)
1 - Tbsp minced ginger
2 - cups broccoli florets
1 Tbsp vegetable oil
3 - Tbsp hoison sauce
1 - cup Chinese pea pods, trimmed (I did not use)
1 - small can water chestnuts
6 green onions, cut into 1-inch-long pieces
2 -tsp cornstarch

Combine first 6 ingredients and refrigerate 4 hours or overnight. Cook broccoli in small pot of boiling, salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold ice water to stop the cooking process. Heat oil in heavy large skillet over high heat. Using slotted spoon, transfer beef to pan - RESERVING MARINADE. Stir-fry beef until just no longer pink - about 2 minutes. Remove beef from pan. Add broccoli, pea pods and green onions. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over veggies in pan. At this point I added some hoison sauce then beef and cook until liquid boils and thickens, 2-3 minutes.

Serve over rice.


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Tina, The Mom in Mommy's Kitchen