18 August, 2005  |   6 Comments

Beef and Broccoli recipe with steamed rice

As JH and I find ever more places to put our money, Chinese food falls to the bottom of the priority pile.

Back in more worry-free times of our DINKdom, we’d return from work, to call our favorite Oakland Chinese restaurant for delivery.

Beef and Broccoli for him.
Moo Shu Chicken for me.

Since moving to the Napa Valley, cheap Chinese delivery isn’t really an option. I mean, if we want to eat out, we need to save our pennies and make it an event.

Thus my foray into Beef and Broccoliland last night. The ingredients (not counting the pantry items) only came to about ten bucks and we both had tasty lunches the next day. I guess that means it serves four.

Ingredients
1 pound flank steak
3 tablespoons soy sauce
3 tablespoons sherry
3 tablespoons chicken stock
2 teaspoons brown sugar
1 1/2 teaspoon corn starch
5 tablespoons Oyster sauce
1 pound broccoli
1 bell pepper
1 inch of ginger
4-5 cloves of garlic

1/4 c peanut oil
1 teaspoon red pepper flakes
a few green onions if you have ‘em
rice, because duh, rice

Cut the flank steak into wee pieces about two inches by 1/4 inch. It can be easier if you faux freeze the steak first, serrated knives also help.

Bowl of raw meat.  Mmmm.

Set the steak in a bowl and pour the soy sauce over the meat. Mix it through, then set the bowl in the fridge.

In a liquid measuring cup, mix the sherry, chicken stock, oyster sauce, brown sugar and corn starch with a whisk until it’s all thick n’ viscous. Add more corn starch if it seems a little thin.

Set out of your way.

Oyster sauce is thick and tough to measure

Now get chopping!
Chop! chop!

Chop the broccoli into wee, same-sized trees.
Chop the red pepper into much smaller same-sized pieces.

Mince the garlic and the ginger and put them in a bowl with about two tablespoons of the peanut oil.
(Sssh. Don’t wake them.)

Choppin' more broccoli

Pull the meat out of the fridge and drain the soy sauce.

Draining meat

Now you can start making the rice. One of the nicer things about this recipe is that the rice finishes cooking at practically exactly the same time as the beef and broccoli.

Also, as you can see below, we threw in a chicken boullion cube in with the rice when it cooks.

What can I say?
Sodium becomes us!

Start the rice

Heat a large frying pan or wok pan or wok to smokin’ burning hunka love hot.

Hott Pan

Add half the beef to the pan–don’t touch!–for about a minute.
Stir that beef all up and cook for another thirty seconds.
Remove to a bowl to rest.

Heat up the pan a bit, add a little more oil and add the rest of the beef.
Rinse and repeat.

This is what the meat looks like when it's time to flip

Now the broccoli needs to be cooked!
YAY! MY FAVORITE PART!
Set the broccoli in the pan for another thirty seconds and add a half cup of water.

Get cher broccoli ready

Cover the pan so the broccoli can steam for about three minutes.
(We cover our pans with nothing but the finest in aluminum cookware.)

We cover our pans with nothing but the finest materials

Remove the broccoli to a cooler, drier place so it can cease cooking.

Bright green broccoli!

Now it’s red pepper time.

Recipe interruption: I had some problems with pan size here. The recipe I was working from used a giant wok. Because we got married in the early aughts instead of the early eighties, we have no wok.

Damn those kitchen trends!
(Actually, I’m happier with the deep fryer than the wok, so whatever.)

Point?
I changed to a big soup pot, something that worked okay for the tools we had.
(Since I doubled the dishes, I made sure to wash the extras.)

Now it’s REALLY red pepper time.

Add some more (a tablespoon) oil, heat that up to really hot and add the red peppers. Stir the peppers to cook, fairly frequently for about two minutes.

As they turn a wee bit brown, add the red pepper flakes and wake up the garlic/ginger/oil mixture.
Toss, toss, toss as if your life depended on it.
Or dinner.
Whatever.

Red peppers, garlic and ginger.

Add the broccoli to the pot and toss, toss, toss with the garlic/ginger/oil/red pepper mixture.

All the vegetables cooked together

Add the beef back to the pot. Toss, toss, toss that with the garlic/ginger/oil/red pepper/broccoli mixture.

Now grab the sauce, remember that sauce?
Lo, from twenty minutes ago?

Grab the sauce and rewhisk it a touch until it’s thick and incorporated and lovely all over again.

Pour the sauce into the garlic/ginger/oil/red pepper/broccoli beef mixture and toss, toss, toss with fervor and passion.

Pouring the sauce

Let the whole messy, gloppy mixture heat through for a minute or two or the time it takes to remove the rice from the pan and put into a serving bowl.

Beef and broccoli in the pan

We enjoyed it with a decent shiraz and potstickers, but you’re welcome to enjoy it with licorice and milkshakes, if that’s your preference.

Serve with your favorite whatevers!

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6 thoughts on “Beef and Broccoli recipe with steamed rice

  1. 1
    angie says:

    that looks so tasty, i think i just drooled on myself.

    thanks for the recipe!

  2. 2
    patricia says:

    instead of making it myself (cuz i’m lazy and no good in the kitchen) can i just come over the next time you cook it?

    i’ll bring the wine. or milkshakes. your choice. :D

  3. 3
    Anne says:

    Oh, yum. Looks great. Takes me back to the days B.K. (Before Kids) when I had time to cook actual meals for grownups.

  4. 4
    Kelli says:

    Holy hell. I just ate and now I’m hungry again. That looks very yummy.

  5. 5
    SFsourDoh says:

    Nice food pics!

  6. 6

    You rock, as always, HJ. Can’t wait to make this.