Stir fried beef and broccoli is one of my boys favorites. We often order this dish when we are eating out, but I also like to make it at home for the family.
There are lots of recipes for beef and broccoli, but this one is easy to make and is very flavorful. My son likes it served with lots of white rice, but I have served it over cellophane noodles which gives this beef and broccoli dish a new and different twist.
- 8 ounces top sirloin, cut into 1/4-inch-thick strips
- 3 tablespoons soy sauce
- 1 tablespoon Sherry
- 1 tablespoon brown sugar
- 1 tablespoon oriental sesame oil
- 3 large garlic cloves, minced
- 1 2-inch piece fresh ginger, peeled, minced
- 2 cups broccoli florets
- 1 tablespoon peanut or other vegetable oil
- 2 cups Chinese pea pods, trimmed
- 6 green onions, cut into 1-inch-long pieces
- 1/2 red bell pepper, sliced
- 1 teaspoon cornstarch
- Combine first 7 ingredients and refrigerate 4 hours or overnight.
- Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok. Add a bit more oil and stir fry broccoli for a 2-3 minutes. Add pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.
- Serve over white or brown rice