If there is one meat that I love more that fish it is beef. A great steak or a Hodad’s burger is part of a perfect day. Toss in a couple of beers and, well enough said. While I was working in Vietnam I strayed away from burgers, opting instead to eat the traditional foods of the country. To be honest, it was a bit rough at first, but after a while I lost my cravings for Hodad’s and became hooked on beef and broccoli.

If you are like me, eating Chinese is a take out experience. Before Vietnam, I never cooked Chinese at home, for parties or for friends, It was though my take out standby, when all other cravings subsided there was always Chinese and there was always beef and broccoli, and I was content with that. That is, until I tasted this myself at the resort.

If you are a Chinese food aficionado, you have to make this recipe! It will blow any beef and broccoli you have ever eaten out of the water. Trust me, I’m a doctor.

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Beef and Broccoli

Printable version of this Beef Broccoli recipe (word doc)

Ingredients:

1/2 pound filet or rib eye
1 tablespoon dark soy sauce
1/2 cup beef stock
3 tablespoons soy sauce
2-2 1/2 teaspoons cornstarch
1 teaspoon grated ginger
2 cups broccoli, in small flowerets
1 1/2 cups straw mushrooms, sliced
1/2 red pepper, diced
4 green onions, sliced into 1" pieces
1 tablespoon oil

Instructions:

1.     Slice beef thinly across the grain. Add 1 tablespoon dark soy sauce and set aside to marinate while you get everything else ready.

2.     Mix together the broth, soy sauce, cornstarch and ginger and set aside.

3.     Add broccoli, mushrooms, red pepper and green onions. Cook, stirring at all times, for 3 or 4 minutes. Vegetables will be tender but still crisp. Remove vegetables from wok.

4.     Add the oil to the wok, being careful as the pan is quite hot. Add beef slices and stir fry for 2 or 3 minutes until beef is just slightly pink in the center. Push the beef away from the center of the pan.

5.     Stir the sauce mixture again then add to the center of the pan. Cook the sauce with the beef, stirring at all times, until the sauce thickens and bubbles.

6.     Return the vegetables to the wok or pan. Stir all together until everything is well coated and heated through.

7.     Serve over cooked rice.

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