EatinEatOut : Fall 2012
WWW.EATINEATOUT.CA 67 1. Slice steak into very thin strips, cutting against the grain. Stir together soy, sesame oil, vegetable oil and a few grinds of pepper. Place strips into a plastic storage bag with the marinade. Massage into the meat; refrigerate for 15 minutes or up to 1 hour. 2. Meanwhile, fill a wok or large pot with 1" of water; bring to a boil. Add broccoli florets and cover. Let steam for 2-3 minutes or until broccoli is bright green and a fork goes easily through its stalks. Strain and set aside. 3. In your large wok or pot, drizzle enough oil to coat the bottom and bring to high heat. When hot, add the garlic and cook, about 1 minute. Add the strips of marinated steak, and brown on both sides. Remove to a plate. 4. Stir together all ingredients in the stir fry sauce. Add the meat back to the pot along with the sauce and let it cook down until it thickens slightly, 1 minute. Add the broccoli, toss so everything gets saucy. Serve over rice. Makes 4 servings. 3 cups broccoli florets (about 1 large head) 1lb flank steak 2 tbsp soy sauce 2-3 drops sesame oil 1 tbsp vegetable/canola oil + for stir-frying 1 tbsp garlic, minced fresh ground pepper cooked basmati rice, to serve STIR-FRY SAUCE 3 tbsp oyster sauce 1 tbsp dark soy 2 tsp rice wine vinegar 1 tsp balsamic vinegar 1 tsp red chilli paste, optional Beef & Broccoli One of my favorite Chinese take-out dishes. Tender strips of ank steak marinated in a savoury sauce and stir-fried with bre-rich broccoli.