DRAFT: This module has unpublished changes.

Hunan-style Beef with Broccoli

 

You will need:

1 1/2 pounds of sirloin or other steak, sliced in thin strips

2 Tablespoons dry sherry

1 Tablespoon cornstarch

1 Tablespoon soy sauce

1/2 teaspoon red pepper flakes

2 cloves of garlic, minced

1 head of broccoli cut into florets

vegetable oil

 

For sauce:

2 Tablespoons dry sherry

1 teaspoon sesame oil

2 Tablespoons rice wine vinegar

1 teaspoon sugar

1 Tablespoon of Asian chili paste (bottled chili sauce can substitute)

2 Tablespoons soy sauce

 

In a large bowl, mix together 2 T. dry sherry, 1 T. cornstarch, 1 T. soy sauce and 1/2 t. red pepper flakes.  Toss in steak slices and marinate 10 - 15 minutes.

 

While steak is marinating, cut the forets of the broccoli into bite-size pieces and steam over boiling water for 5 - 7 minutes, until just tender.

 

In a small bowl, combine sauce ingredients with a wire wisk and set aside.

 

Heat a wok or large skillet over medium-high heat. Add about a teaspoon of vegetable oil, then add the steak (together with the juices in the bowl) and stir-fry. Add the garlic and continue to stir. When the steak is nearly cooked, add the sauce and the broccoli.  Thicken, if need be, with a little more cornstarch dissolved in water.

 

Serve with rice.

 

DRAFT: This module has unpublished changes.

Recipe submitted by Gillian Greenhill Hannum, Professor of Art History at Manhattanville College. Gillian has self-published two cookbooks through Blurb.com; this recipe appears in More Cottage Cooking

DRAFT: This module has unpublished changes.