Chinese Beef and Broccoli (2) Collection
chinese beef and broccoli 
chinese beef and broccoli 
* exported from mastercook * 
chinese beef with broccoli 
recipe by : 
serving size : 1 preparation time :0:00 
categories : chinese 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1 lb.  top round -- cut into thin
2 Tbsp  cornstarch -- divided
2 Tbsp  lower-sodium soy sauce
1/2 cup  non-fat lower-sodium beef broth
2 Tbsp  oyster sauce
1 Tbsp  honey
1 Tbsp  sherry
1 Tbsp  canola oil
1 lb.  broccoli florets -- cut in bite-size
1 Tbsp  minced ginger
3 clove  garlic -- minced
combine the beef with 1 tablespoon of the cornstarch and set aside. 
dissolve the remaining 1 tablespoon of cornstarch in the soy sauce. stir 
in the broth, oyster sauce, honey and sherry. heat the oil in a large 
non-stick skillet over medium high. add the beef and cook, stirring, 3 to 
4 minutes, or until beef is just cooked through. remove the beef from the 
pan. add the broccoli, ginger and garlic to the pan and cook, stirring, 4 
to 5 minutes, or until the broccoli is crisp-tender. add the broth 
mixture and cook, stirring, for 2 minutes, or until the sauce is thick and 
glossy. return the beef to the skillet and stir 1 minute, or until the 
meat is heated through. serve immediately. makes 4 servings. for each 
serving 215 calories, 28 g. protein, 15 g. carbohydrates, 3 g. fiber, 7 
g fat (2 g saturated fat) 50 mg. cholesterol, 524 mg. sodium. i served 
this over white rice. 
- - - - - - - - - - - - - - - - - - 
notes : serves 4 
* exported from mastercook * 
chinese beef and broccoli 
recipe by : 
serving size : 1 preparation time :0:00 
categories : chinese 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
  stirfry ingredients
1 lb.  beef tenderloin (or thinly sliced sirloin)
1 Tbsp  mushroom soy sauce (heavy soy sauce)
1/4 cup  plus 1 tbsp. shaoxing wine (rice wine)
2 tsp  dark sesame oil
1-1/2 lb.  broccoli (or 1-1/2 lbs. mixed vegetables
3 Tbsp  peanut oil
2 clove  garlic -- finely minced
2 Tbsp  very finely minced fresh ginger
2 Tbsp  fermented black beans drained -- optional
  sauce ingredients: can double except soy
1/4 cup  chicken stock
2 Tbsp  shaoxing wine (rice wine)
1 Tbsp  thin soy sauce
1 Tbsp  oyster sauce
1 Tbsp  dark sesame oil
1 Tbsp  cornstarch
1/2 tsp  sugar
1/4 tsp  freshly ground black pepper
cut beef in 1/4-inch thick slices, then cut each slice crosswise into 
2-inch pieces. combine mushroom soy sauce, rice wine and sesame oil, then 
mix the beef well into it, marinating for at least 15 min., 
refrigerated. reserve remaining 1/4 cup of rice wine. cut broccoli into 
spears, carrots into 1/4-inch thick rounds, mushrooms into quarters, 
into thin wedges, leaving baby corn whole. mix vegetables together in a 
bowl or zip-type bag and set aside in the fridge until you're ready for 
them. divide the peanut oil into to small bowls, 1 tbsp. in one, 2 tbsp. 
in another. in another bowl, combine garlic and ginger. in yet another 
small bowl, combine the sauce ingredients. set all these aside, ready for 
the wok. place wok over high heat and when it becomes very hot, add the 2 
tbsp. oil and swirl around until it just begins to give off some smoke, 
then add the beef. stir-fry beef until it isn't pink anymore, then slide 
it onto a platter. return the wok to the high heat and add the 1 tbsp. 
peanut oil, and the garlic and ginger, and fermented black beans if 
using. stir-fry for about 5 seconds, then add the all the vegetables at 
once, stir-frying until crisp-tender, about 5 min. or so. if needed, add 
bit of rice wine to help steam the vegetables. give the sauce a good 
stirring then add it to the wok along with the beef. toss until 
is glazed with the sauce. place all on a heated platter. serve with rice 
or noodles. 
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notes : this is my favorite beef and broccoli recipe, 
jim dolliver 
bel-rob services 
boston, ma 02132 
617-469-0600 fax: 617-327-8070 
(ID: 10923) Mirror: Wed, Sep 10, 2003

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