Wednesday, February 29, 2012

The Best Broccoli Beef

 Sometimes I get a major craving for chinese food.  Living where we do (small town Idaho) the chinese food is pretty good.

It's nothing to write home about but it's not bad. 

Every time we go on vacation we usually end up at PF Changs sometime in the midst of our trip because I love their food.  On a side note is PF Changs authentic chinese food?  I am of the opinion that it's americanized but since I live in America I'll claim it as chinese because frankly I don't really want to eat salted duck eggs.

I  have two favorites at PF Changs, lettuce wraps and the broccoli beef.  I always think I am going to branch out but EVERY time I resort back to these favorites.  

Because of that I am always looking for copycat recipes or even something better to make at home.  Well ladies and gentlemen, I think I have found THE one.  This broccoli beef was amazing!!!  The hubs and I thought we had almost died and gone to heaven.  This definitely a keeper.  So delicious :)

The Best Broccoli Beef

(click here for printable version)

1 tbsp rice wine vinegar
2 tbsp low-sodium chicken broth
5 tbsp oyster sauce (this is very hard to find so you can also substitute hoisin sauce)
2 tbsp light brown sugar
1 tbsp toasted sesame oil
2 tsp cornstarch

Beef and Broccoli:
3 tbsp soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
2 tbsp minced garlic
1-inch piece fresh ginger, minced (about 1 tbsp)
1 tsp peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

1.  In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

2.  Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

3.  Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve with white or brown rice.  Enjoy!

Source: Mel's Kitchen Cafe via America's Test Kitchen
Blogging tips