Beef & Broccoli 1 Recipe

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Beef & Broccoli 1 Ingredients

1/2 lb Boneless beef*
1 tbsp Oyster sauce**
2 tsp Rice wine**
1/2 tsp Brown sugar**
2 tsp Cornstarch**
1 lb Broccoli, chopped

2 TS RICE WINE

1/2 TS BROWN SUGAR

1 T CORNSTARCH DISSOLVED IN

2 TB WATER

3 tbsp Peanut oil
2 Slices ginger, minced
1/2 tsp Salt
1/4 cup Water
2 tsp Sesame oil

A Recipe for
Beef & Broccoli 1

"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."
Luigi Barzini, 'O America' (1977)

Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food.
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This Beef & Broccoli 1 recipe is one of many in our Beef Category.

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This Recipe for Beef & Broccoli 1 is one of thousands in the Recipes-to-go Beef Cookbook.

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Beef & Broccoli 1 Recipe
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"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."
Luigi Barzini, 'O America' (1977)

This is a recipe for Beef & Broccoli 1 from the recipe cookbook of Recipes-to-go (Beef)

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Beef & Broccoli 1

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Nora Ephron

Beef & Broccoli 1 Directions

*(Flank steak, top sirloin, or tenderloin), sliced across grain into
thin s **(combine all marinade ingredients in a bowl) ***(combine all
seasoning sauce ingredients in a cup) Thoroughly mix beef with
marinade and marinate for 30 minutes. Heat wok over highest heat,
when hot, swirl in 2 Tblsp peanut oil.
Add ginger and salt and toss a few seconds. Add broccoli and
stirfry one minute, then add water, turn heat to med-high, cover, and
steam until crisp tender.
Uncover and turn heat to high, stir frying until water is evaporated.
Remove broccoli and reserve. Reheat same wok (without rinsing) and,
when hot, add remaining peanut oil. Add beef slices and stirfry until
lightly browned but not cooked through. Do not stirfry too
vigorously or meat will not brown, it is better to press slices
against sides of wok to sear. Add broccoli to wok and toss. When
hot, stir in seasoning sauce and stir until sauce thickens (it's a
good idea to whisk the sauce in the cup just before you hurl it into
the wok). Turn onto a platter and drizzle sesame oil over the top.
The sugar in the marinade and seasoning sauce acts as a floor
enhancer rather than a sweetener. I hope you enjoy this recipe.
Dave Sawyer - Auburn, NH

Serves: 4

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Beef & Broccoli 1 Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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