Last night I made Beef & Broccoli with Mushrooms in Oyster Sauce to celebrate the Chinese New Year (per my Tasty Tuesday Menu Plan – but 2 days off). This year is the year of the tiger by the way. I’m not up on this holiday really, but I thought it was a good reason to try to make some Chinese food (ok it is really America’s version of Chinese food). Normally I would try to do a little research before dinner and discuss the holiday with the family and learn about it together, but it’s just been a hectic week and I wasn’t up to that last night. While I like the various stir fry type dishes I make, they never really have tasted like what we get at our restaurants (except the Wanchai Ferry Orange Chicken Kit). This recipe though came much closer for me and no kit was needed. You can of course, leave out the mushrooms if you are one of those folks who don’t enjoy them (crazy!), you could also add carrots, sprouts, or anything you like really.
I really like using round steak for this type of recipe. It is fairly inexpensive, we learned yesterday it’s on the lean cuts of beef list, and it’s easy to slice and work with. For meals like this that I use strips of round steak, be sure your strips are thinly cut. Cutting them on a slight angle is even better. There are some very handy tips on stir-frying beef on the Beef It’s What’s For Dinner website also.
Beef & Broccoli With Mushrooms in Oyster Sauce
1 tbsp cornstarch
2 tbsp water
1 tbsp soy sauce
2 tsp sugar
1 lb round steak, cut into thin strips
1 large broccoli crown, cut into florets
1 small onion, quartered
3 tbsp oil, divided
8oz fresh mushrooms, sliced
4 garlic cloves, chopped
2 tsp freshly grated ginger
1/2 cup water
4 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp sugar
1 tsp cornstarch
1 tsp red pepper flakes
1 tbsp water
Crispy Chow Mein Noodles
Combine first 4 ingredients (cornstarch, water, soy sauce, and sugar) into a medium bowl. Add sliced beef to the mixture and toss to coat well. Let sit for 10-15 minutes in the refrigerator (it’s a good time to prep the veggies while this marinates).
Blanche your broccoli and onion pieces for a few minutes in boiling water. You don’t want them completely done because they will continue to cook later. Remove from water and set aside.
Add 1 tbsp oil to a skillet on high heat, then add 1/2 of your beef. Cook about 3 minutes. Remove to a bowl. Add another 1 tbsp oil to your skillet and add the rest of your beef and cook for 3 minutes. Add this batch of meat to the first already reserved.
Add your final tbsp of oil to the skillet. Now add the mushrooms and saute for about 2 minutes. Then add the garlic, ginger, blanched broccoli, blanched onions, and the 1/2 cup of water. Stir once and cover with a lid for 3 minutes.
Remove lid from pan and add back in the beef, including any juices in the bowl, and the oyster sauce mixture. Stir well and cook just a minute or two longer for the sauce to thicken a little and everything to be well coated. Serve with rice and crunchy noodles (Hubby requires those crunchy noodles – I can live without them personally).
on behalf of The National Cattlemen’s Beef Association.