Jim X. kindly sent us his Asian Broccoli Beef recipe.
- 1 pound of trimmed beef steak, sliced very thin across the grain. (Note: Nearly any beef cut will do–even inexpensive flank steak, as long as it is thinly-sliced.)
- 1 pound of raw broccoli crowns
- 1/2 cup of soy sauce
- 1/4 cup of cornstarch
- 1 to 2 cloves of minced garlic (to suit your taste)
- 1 tablespoon minced fresh ginger
- 2 to 3 tablespoons of cooking sherry (depending on taste)
- 2 to tablespoons light brown sugar (depending on taste)
- 3 tablespoons of peanut oil or olive oil
- 1/4 cup of beef broth
- 1/4 cup of bottled oyster sauce (depending on taste, you can substitute more beef broth)
- Salt, to taste
- In a bowl, mix together the soy sauce, cooking sherry, brown sugar, ginger, cornstarch, and garlic.
- Pour half of this liquid over the sliced meat in a bowl and toss it. Set aside the other half of the liquid.
- Heat the oil in a heavy iron skillet or wok pan, at high heat.
- Add the broccoli and stir for a minute. Remove the broccoli and set it aside in a bowl.
- Let the skillet heat up again.
- With taco tongs, add the meat in just one layer. Spread out the meat as you lay it it in the skillet, but delay stirring it for 90 seconds. (Brown it is quickly as possible, without burning it.)
- Turn the meat and brown the other side for another 45 seconds.
- Remove the browned meat and set it aside in a bowl.
- Pour the set-aside half of the sauce that you first made into the skillet, combining it with the the oyster sauce and the beef broth. Cook this mixture over medium-high heat until you see it start to thicken.
- Reduce burner to low heat.
- Add both the broccoli and the beef back into the skillet and toss to coat them.
- Season with salt, to taste.
- Remove from stove, and serve ASAP.
Best served hot, with with Chow Mein noodles and/or long grain rice.
Left-overs of this recipe should not be stored refrigerated for more than 24 hours, or the broccoli will get mushy.
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