| Ginger Beef with Steamed Rice & Broccoli
Chinese
Fast, simple, flavorful dish.
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| I added vegetables to this fast, one-dish meal. You can find bottles of “oyster-flavored” sauce in most major markets or Asian grocery stores. These flavors go well with Stir-fried Japanese Eggplant. ~Joanna |
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| Ingredients |
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1 cup chopped broccoli (bite-sized pieces, boiled until crips-tender.
1 pound top sirloin, cut into three-quarter-inch cubes; fat trimmed and reserved
2 teaspoons vegetable oil (if needed)
1/3 cup finely julienned ginger
1/2 cup oyster sauce
1/2 cup sliced mushrooms
3 cups steamed rice, for serving
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Steps
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| 1 | In a wok over low heat, render fat trimmings to oil, about 10 minutes. Toss cracklings. (If the fat has not rendered at least a tablespoon of oil, you may add additional vegetable oil. If you prefer not to use beef fat, then replace it with 1 tablespoon of vegetable oil.) |
| | 2 | On medium heat, add ginger and stir for one minute to flavor oil, then move to the side of the wok. |
| | 3 | Add beef and sear on all sides, about 1 minute. |
| | 4 | Pour in half the oyster sauce, stir to coat beef and cook for 1 minute more. |
| | 5 | Add mushrooms and broccoli. Stir-fry 1 minute. |
| | 6 | Add remaining oyster sauce. Stir-fry 3-4 more minutes for medium-rare beef. |
| | 7 | Serve over rice. |
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| Yield |
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original recipe yield: 4 Servings
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