Thai Beef & Broccoli
Tami B.
Yield: 5-6 servings
1 lb. (0.45 kg) beef steak
1 medium head broccoli, cut into bite-size florets
1 small red pepper, sliced into thin strips
¼ cup onion, finely chopped
3-4 cloves garlic, finely chopped
2 thumb-size pieces ginger, sliced in matchstick-like pieces (or
dried ginger, ½-1 tsp.)
1 tsp. cornstarch dissolved in 3 Tbsp. cool water
1 tsp. sesame oil
2-3 Tbsp. vegetable oil
MARINADE:
3 Tbsp. soy sauce
1 tsp. brown sugar
1 tsp. cornstarch
STIR-FRY SAUCE:
1/2 cup good-tasting chicken stock
3 Tbsp. oyster-flavored sauce
1 Tbsp. fish sauce
2-3 tsp. brown sugar
1 red chili, minced, OR 1/2 to 3/4 tsp. dried crushed chili from
the spice aisle
Preparation:
Cut steak on the bias (on an angle) into thin 2-3 inch long
strips and place in a bowl. Combine marinade ingredients in a cup, stirring
well to dissolve the cornstarch. Pour this over the beef and toss. Set aside. In
a cup or small bowl, combine the stir-fry sauce ingredients together, stirring
well to dissolve the sugar. Set aside. Heat a wok or large frying pan over
medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic,
and ginger. Stir-fry 1 minute to release the fragrance. Add the beef together
with its marinade. Stir-fry until browned, 4-5 minutes. Add small amount of
water if needed to keep pan moist. Add broccoli plus stir-fry sauce. Reduce
heat to medium and simmer 5 minutes, stirring occasionally, until broccoli has
softened but is still bright green and retains some crunch. Stir together the
cornstarch and water mixture. Push ingredients aside in the wok to reveal the
stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce.
Then stir-fry everything together. Switch off heat and drizzle over the sesame
oil. Taste-test the dish. If not salty or flavorful enough, add more fish sauce
until desired taste is achieved. If too salty for your taste, add a squeeze of
lime or lemon juice. If not sweet enough, add a little more sugar. Add more
chili for more heat. Serve with plenty of Thai
jasmine rice, and ENJOY!
