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Friday, January 11, 2013

Beef and Broccoli
(serves four)

Here's another quick cook meal for a busy weekday or busier weekend supper.

1 1/2 pounds of brocolli, (cleaned and cut into 1 1/2 inch florets)
1 1/2 pounds striploin steak (ask for it thick cut to 1 1/2 inches)
salt and pepper to season
2 cloves minced garlic
2 tbsp peanut oil
1/4 tsp freshly ground nutmeg
1/2 tsp chinese five spice powder
1/2 tsp fresh grated ginger
4 tbsp hoisin sauce
2 tbsp oyster sauce
2/3 cup beef stock
Cornstarch Slurry ( 1 tbsp cornstarch dissolved in 3 tbsp cold water)

Steam the brocolli florets for only about 3 to 4 minutes. Drop the steamed florets into a big bowl of ice water to stop th e cooking action. Drain the florets from the cold water and set aside.

Slice the beef accross the grain in thin slices. Heat the peanut oil in a wok at the highest heat. Lightly season the beef strips with salt and pepper and cook the beef strips in small batches for only a couple of minutes in the wok. Set aside.

Saute the minced garlic in the wok for a minute before adding the freshly ground nutmeg, chinese five spice powder, fresh grated ginger , hoisin sauce, oyster sauce and beef stock. Simmer together for a few minutes before adding enough of the cornstarch slurry to thicken the sauce. Taste the sauce and do a final seasoning with salt and pepper if necessary. Add:

1 tsp toasted sesame oil

Toss the cooked beef strips and brocolli back into the sauce and toss together over high heat only for a minute until the brocolli is heated through. Serve over rice or chinese noodles. Toasted cashews make a nice garnish too.

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