Saturday, January 12, 2013

Stir-fry Beef with Broccoli

When looking in the freezer for the remains of an amazing smoked ham we had bought a few months ago, what we thought was it turned out to be some frozen flank steak. We never found the ham as we probably finished it way back when but thought it would be good to make use of the steak. It seemed fine when we thawed it out so we went with this dish, based on an old Martin Yan recipe, for a quick weeknight dinner.

chopped broccoli

Marinating flank steak

Chopped garlic

Cooking the broccoli


1 tablespoon soy sauce
1 tablespoon Chinese rice cooking wine
1 teaspoon corn starch

3/4 pound flank steak, sliced thinly across the grain

2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice cooking wine
2 teaspoons sesame oil
1 teaspoon chili paste
2 teaspoons sugar

2 cups broccoli, chopped
2 tablespoons peanut oil
2 cloves garlic, peeled and minced
6 whole dried chile peppers
1 teaspoon corn starch dissolved in 2 teaspoons water

Combine the marinade ingredients in a bowl, adding the steak to coat. Allow to marinade for at least 30 minutes.
Combine the sauce ingredients in a small bowl. Set aside.
Put a large pot of water on the stove and bring to a boil. Add the chopped broccoli to parboil for about 3 minutes. Drain and set aside.
Place a large wok over high heat. Once hot, add the oil swirling to coat the surface. Add the minced garlic and whole chiles to cook for about 30 seconds until fragrant to flavor the oil.
Add the steak and stir-fry until most of the pink is cooked out, about 2-3 minutes. Add the broccoli and sauce, mixing well. Stir the cornstarch liquid once more to make sure it is fully absorbed then add to the wok to bring to a boil and thicken.
Stir fry for about minute to combine and heat all the ingredients. Remove from the heat and serve.

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