Beef & Broccoli with a twist

I decided to shy away just a little from the traditional beef and broccoli recipe by adding some red bell peppers and onions to it, and the combination of it all came out delicious!

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I was inspired by a recipe by  of Steamy Kitchen (click here)

For the beef and the veggies I didn’t use specific measurements. You can see about how much I used from the pictures. However, I did stick with the measurements for the marinade and sauce.

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Not all ingredients are shown in this picture

Ingredients:

  • Thin slices of beef
  • broccoli florets
  • red bell pepper, sliced
  • half of a large onion, sliced
  • cooking oil
  • 2 cloves garlic, very finely minced
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese rice wine
  • 1/2 teaspoon cornstarch
  • 1/8 teaspoon freshly ground black pepper

For the sauce

  • 2 tablespoons oyster sauce
  • 1 teaspoon Chinese rice wine
  • 1 tablespoon soy sauce
  • 1/4 cup chicken broth
Method
  • Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
  • Prepare the sauce: Stir together the sauce ingredients in a small bowl
  • Steam the broccoli
  • Heat a large frying pan or wok over high heat. Add the cooking oil. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer. Let the beef fry undisturbed for 1 minute. Lower the heat to medium-high and flip the beef slices over. Fry until the beef is no longer pink, then take out of the pan. Try to leave as much of the beef juices in the pan as possible.

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  • Once the beef is taken out of the pan, add bell red bell pepper and onion, cook until soft (about 5 minutes).
  • Add the garlic to the pan and fry for an additional 30 seconds to 1 minute
  • Add the broccoli to the pan, stir
  • Add the beef back to the pan, stir
  • Pour in the sauce and the cornstarch dissolved in water, stirring, until the sauce boils and thickens, 30 seconds

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  • Serve over steamed white rice

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DELICIOUS!

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