Chinese Takeout Recipe: Beef, Onion, and Broccoli Stir Fry

If you haven’t noticed, I’ve been craving Chinese food a lot lately. I think I could eat it at every meal. Maybe it’s the meat to vegetable ratio that I love? For every thin slice of meat you get, you’re loaded with vegetables. Yum!! This stir fry is no different. I’ve used my wok many times making fried rice, but somehow I stayed away from making a simple stir fry until last night.

A thin beef sirloin is cut up into strips and fried over high heat in a wok. Then you set it aside while leaving the oil and juices in the pan. Toss in your vegetables to cook quickly while absorbing all of the rich flavor the sirloin provides. (Are you drooling yet, because I am!). Then you combine everything back together and make a simple sauce right over the top of everything. Cook time: 30 minutes. Now how’s that for takeout made at home? 🙂 Enjoy this awesome recipe everyone! Comment below if you make it or tweet me @The_NoobChef. I can’t wait to hear from you. Have an awesome day everyone and let’s get cooking!

Beef, Onion, and Broccoli Stir Fry
Beef, Onion, and Broccoli Stir Fry

Beef, Onion, and Broccoli Stir Fry

Courtesy of: “Sweet Mandarin” Cookbook 

Cook Time: 30 minutes

Serves: 2 (Note:Double amount if need be)

Ingredients: 

  • 5 tablespoons vegetable oil
  • 10 oz. beef sirloin, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 medium broccoli, florets separated
  • 1 medium onion, finely sliced
  • 1/4 cup chicken stock, or beef stock

For the sauce: 

  • 1 tablespoon oyster sauce
  • 1 teaspoon Shaoxing rice wine
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons potato starch (substitute with corn starch mixture of 1 tbsp. corn starch to 4 tbsp. water mixed)

Instructions:

  1. Add the oil to a hot wok, drop in the slices of beef and stir-fry over high heat for 5 minutes or until cooked to your liking. Remove with a slotted spoon and set aside on a plate. Drain off the oil, but don’t wash the wok.
  2. Return the wok to low heat-it should still be lightly coated in oil- and stir-fry the garlic, broccoli, and onions, for 4 minutes. Add the slices of cooked beef, pour in the stock, and bring to a boil. Simmer for 5 minutes.
  3. Add all of the ingredients for the sauce- except for the potato starch mixture, and bring to a boil. Once the sauce is bubbling, add the potato starch mixture and stir vigorously to thicken the dish. Serve hot with boiled rice and enjoy! 🙂

 

3 Comments »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s