Joyce Chen’s Chinese Beef and Broccoli
(Adapted from Joyce Chen’s (and my moms) recipe.)
- 3/4 lb – 1 lb Flank steak
- 3 Tbsp. Soy sauce
- 1 Tbsp. Dry sherry
- 1 Tbsp. Brown sugar
- 1 Tbsp Corn starch
- 3-4 slices Fresh Ginger Root, finely chopped
- 1/3 c. Onion, finely chopped
- 2 c. Fresh broccoli
- 1/2 c. Fresh carrot
- 1 c. Mushrooms
- 1 c. Chinese baby corn
- 2 Tbsp. Cooking oil
- Sesame oil
- Jasmine Rice
Cut the flank steak into thin strips. The easiest way to do this is to partially freeze the beef and then thinly slice it on an angle into strips. Mix the soy sauce, sherry, brown sugar, corn starch, and ginger root in a bowl. Pour over the flank steak and let sit in marinade for about an hour.
Note: I triple the recipe for the marinade, as we like extra sauce. Keep some of the sauce on the side for the veggies, but put the rest in the beef.
Cut the broccoli into bite size pieces. Slice the carrot into thin strips, and slice the mushrooms. Steam the vegetables for 2-3 minutes. (I steamed mine in the microwave with a touch of water in the bottom of the dish.) Cook the jasmine rice according to package directions and set aside.
Heat the oil on medium high, in a stir fry pan, shaking 3-4 drops of sesame oil into the cooking oil. When the oil is heated, toss the beef into the oil cooking for 3-4 minutes. Stir constantly so the marinade does not stick to the bottom of the pan.
Remove the beef and add the vegetables to the stir fry pan. Pour the remainder of the marinade over the vegetables, stir once or twice, and cover pan for 2-4 minutes. Remove the cover, add the beef and stir for 1-2 more minutes until everything is nicely coated with the sauce. Remove and serve over jasmine rice.
(Joyce Chen’s original recipe used MSG, which is a no-no in today’s cooking, so my mother adapted it without MSG.)
These cream cheese wontons go perfect with Joyce Chen’s Beef and Broccoli!