Recipe Summary Jamey's Restaurant Style Beef And Broccoli
This is my husband's new favorite. I don't think we will be going back to our favorite Chinese food restaurant any time soon. Very easy. Makes four large adult servings. I made egg rolls off this site and steamed white rice as sides. YUM!Ingredients | Diced Beef Recipes Chinese
⅓ cup dry sherry
⅓ cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
1 ½ pounds beef sirloin steak, trimmed and cut into 1/8-inch-thick slices
3 tablespoons vegetable oil, plus more if needed
1 thin slice fresh ginger root
1 clove garlic, minced
1 pound broccoli, cut into florets
1 (16 ounce) can sliced mushrooms, drained
8 ounces snow peas
Directions
Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.
Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.
Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.
Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.
Some make-ahead tips: Cut up all the vegetables and beef and store in fridge. The rest will be easy and a quick after-work throw-together.
Info | Diced Beef Recipes Chinese
prep:
20 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 large servings
