lilbopeep
🌹 Still trying to get it right.
Peep's Beef and Broccoli Stir Fry
1 1/2 lb Flank Steak - sliced thin on the bias across the grain
Fresh Garlic grated on a microplane - to taste
Grated fresh Ginger - grated on a microplane- to taste
Ground black pepper - to taste
Ground red pepper flakes - to taste as hot as you like
Soy sauce- to taste
Olive oil
Cornstarch
Olive oil
Broccoli floweret's - 3 - 4 crowns
Sliced mushrooms - 4 - 8 oz
Small Onion - sliced
Fresh Garlic grated on a microplane - to taste
Grated fresh Ginger - grated on a microplane- to taste
Ground black pepper - to taste
Ground red pepper flakes - to taste as hot as you like
14 oz Beef broth
1 -2 Tbls Soy sauce- to taste
1 - 2 Tbls Oyster sauce - or to taste
Cornstarch - heaping large tablespoon/soup spoon (not a measuring tablespoon)
Cooked white or brown rice or fried rice from your favorite Chinese Restaurant as a side.
Slice the steak and place in a bowl big enough to toss in. Add the ginger, garlic, black pepper, ground red pepper flakes to the bowl and toss well. Add just enough oil, soy sauce and cornstarch to coat the meat well and get "sticky" paste look.
Heat a heavy pan or wok, then add small amount of olive oil to pan. When pan and oil is hot brown meat on all sides in batches. Remove meat after it browns to a serving bowl. After all the meat is brown let pan heat to temp again then add more oil if needed. Sauté ginger and garlic till it gives of a nice smell. Add the onions and mushrooms to pan and stir fry about 2 minutes or till just tender. Add broccoli to pan and season with black pepper, ground red pepper flakes to taste. Stir fry till broccoli turns bright green and is just tender. Remove veggies to bowl with the meat. Add 3/4 of the beef broth, soy sauce and oyster sauce to pan and scrap pan to lift and dissolve the brown bits. Add corn starch to remaining beef broth and make a slurry. Bring pan to boil and add the slurry stirring till thickened. Add meat and veggies back to pan, toss well in the sauce and heat through. Serve with rice as a side.
Enjoy!!
1 1/2 lb Flank Steak - sliced thin on the bias across the grain
Fresh Garlic grated on a microplane - to taste
Grated fresh Ginger - grated on a microplane- to taste
Ground black pepper - to taste
Ground red pepper flakes - to taste as hot as you like
Soy sauce- to taste
Olive oil
Cornstarch
Olive oil
Broccoli floweret's - 3 - 4 crowns
Sliced mushrooms - 4 - 8 oz
Small Onion - sliced
Fresh Garlic grated on a microplane - to taste
Grated fresh Ginger - grated on a microplane- to taste
Ground black pepper - to taste
Ground red pepper flakes - to taste as hot as you like
14 oz Beef broth
1 -2 Tbls Soy sauce- to taste
1 - 2 Tbls Oyster sauce - or to taste
Cornstarch - heaping large tablespoon/soup spoon (not a measuring tablespoon)
Cooked white or brown rice or fried rice from your favorite Chinese Restaurant as a side.
Slice the steak and place in a bowl big enough to toss in. Add the ginger, garlic, black pepper, ground red pepper flakes to the bowl and toss well. Add just enough oil, soy sauce and cornstarch to coat the meat well and get "sticky" paste look.
Heat a heavy pan or wok, then add small amount of olive oil to pan. When pan and oil is hot brown meat on all sides in batches. Remove meat after it browns to a serving bowl. After all the meat is brown let pan heat to temp again then add more oil if needed. Sauté ginger and garlic till it gives of a nice smell. Add the onions and mushrooms to pan and stir fry about 2 minutes or till just tender. Add broccoli to pan and season with black pepper, ground red pepper flakes to taste. Stir fry till broccoli turns bright green and is just tender. Remove veggies to bowl with the meat. Add 3/4 of the beef broth, soy sauce and oyster sauce to pan and scrap pan to lift and dissolve the brown bits. Add corn starch to remaining beef broth and make a slurry. Bring pan to boil and add the slurry stirring till thickened. Add meat and veggies back to pan, toss well in the sauce and heat through. Serve with rice as a side.
Enjoy!!
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