Bev Burch’s Beef and Broccoli
Real Chinese-American Food
By Beverly Hicks Burch
1 pound lean beef sirloin tip, trimmed of fat
1 tablespoon soy sauce – may use low sodium
2 tablespoons dry sherry, divided – do not use cooking sherry because it is too high in sodium
2 teaspoons sugar
1 teaspoon cornstarch
2 cups broccoli florettes – may use fresh, blanched or thawed frozen broccoli
¾ cup chicken broth
1 tablespoon cornstarch
2 – 3 stalks green onions cut into 2 inch sections
1 slice ginger root, peeled and minced, about a quarter in size
1 teaspoon sesame seed oil
2 – 3 tablespoons oil
Slice beef across the grain in very thin slices. (It will be easier to slice if you place it in the freezer before slicing for about 1 hour.)
Place beef in a medium bowl. Mix together 1 tablespoon soy sauce, 1 tablespoon dry sherry, 2 teaspoons sugar and 1 teaspoon cornstarch. Pour over beef and marinate about 15 – 20 minutes on the counter (longer if in the refrigerator).
Mix together chicken broth, 1 tablespoon sherry and 1 tablespoon cornstarch. Set aside.
Heat oil in wok on high heat. When it begins to sizzle and smoke, add green onions and minced ginger root and stir fry until onions are slightly brown. Add beef and stir fry until meat looses its redness and is almost done.
Add broccoli and continue stir frying for 30 – 60 more seconds.
Next add chicken broth mixture. Cook and stir until the mixture is heated though and thickened. Stir in 1 teaspoon sesame seed oil. Adjust seasoning. Serve with rice or fried rice.
© 2008 Beverly Hicks Burch All Rights Reserved.