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Beef And Broccoli Stir-Fry

The Chinese have a knack for doing the most with the fewest and simplest ingredients. By cutting tender beef into small pieces and stir-frying it with vegetables, they can make a little meat seem to be much more. This dish is also fast, colorful, and very good for a small, quick dinner. Serve with rice.

Cuisine: Chinese
Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3/4 lb 340g / 11ozBeef tenderloin (fillet)
1/2 cup 118mlBeef stock
1 tablespoon 15mlCornstarch
1 tablespoon 15mlSoy sauce
1 tablespoon 15mlDry sherry
4 tablespoons 60mlOlive oil or peanut oil
1 lb 454g / 16ozBroccoli florets
1   Red pepper flakes
  Salt - to taste

Recipe Instructions

Cut the beef into strips about 1 inch long, 1/4 inch thick, and 1/2 inch wide. Set aside.

In a small cup or bowl, stir together the stock, cornstarch, soy sauce, and sherry; set aside.

In a wok or large heavy skillet, heat 2 tablespoons of the oil until very hot. Add the broccoli, then toss and stir it for 2 minutes. Cover and cook for 2 minutes more, tossing once or twice. Taste a piece; it should be crisp, but not raw. Cook for a minute or two longer if necessary. Remove to a side dish.

Return the skillet to high heat, add the remaining 2 tablespoons of oil and heat just until it is smoking hot. Add the strips of beef and stir and toss them rapidly for about 2 minutes, until they are brown outside but still pink inside. Stir up the stock and cornstarch mixture and add it to the skillet.

Add the broccoli and red pepper flakes, salt to taste, then stir and toss rapidly for about 1 minute, until the liquid has thickened and broccoli is heated through. Serve immediately. This recipe serves 4.

CALIFORNIA THE BEAUTIFUL COOKBOOK by John Phillip Carroll, with text by Virginia Rainey (c) 1991 - Collins Publishers, San Francisco, CA - 256 pages - $45.00 - As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest


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