A favorite in our house. Another kid pleaser, I admit, well, my kid at least. One of her favorites, which I’ve managed to whittle down to a streamlined recipe.
12-16 ounce steak, any kind, sliced against grain very thin
1/4 cup soy sauce
1 one-inch piece fresh ginger, sliced in four pieces
1 teaspoon fresh garlic, minced
2 to 4 cups brocoli florets
1 cup chicken pr beef stock
1 tablespoon canola or sesame oil (or half and half)
2 tablespoons sherry
2 tablespoons cornstarch dissolved in 1/4 cup cold water
Marinate the steak in the soy sauce with the ginger, garlic and stock for 4 hours or overnight.
Steam the broccoli florets for 10 minutes (or less) in steamer, or your favorite steaming method. Do not overook, as they will be cooked further in the stir frying process.
Remove the steak from the marinade but do not discard. This is what will be used to make the sauce.
Do discard the ginger slices, however.
Slice the steak against the grain in 1/4 inch slices.
Heat a wok or heavy skillet over high heat. Add the oil. When the oil is hot (it will shimmer), add the meat.
I had to add some leftover chicken due to unexpected company, and some extra soy sauce, too.
When the steak is cooked, add the 2 tablespoons dry sherry, the reserved marinade that has the stock, and the 1/4 cup cold water with 2 tablespoons cornstarch (stir right before adding to skillet), and the broccoli.
Bring the sauce to a boil, stirring all the time. When stirring, use a flat spatula and gently scoop the stirfry from the bottom of the pan, gently tossing over so that it doesn’t get overcooked. When the sauce boild for a minute, you will see the sauce become thicker and shiny.
Serve over hot rice.
Sprinkle with green onions or red pepper flakes for a kick.
A good basic recipe that can be varied to your taste.