Chinese Broccoli & Beef
Makes
4
servings
Prep Time
15 min prep, 15 min cooking

This classic Chinese dish cooks up quickly and always hits the spot. This version was created by Ashland Food Co-op deli chef, Stanley Butler.

Meal Type
Entrees
Ingredients
1.5 lbs tri-tip or flank steak, sliced thin
1 lb broccoli, cut into florets
2 tablespoons peanut oil
2 teaspoons ginger, minced
1 tablespoon garlic, minced
¼ cup black bean garlic sauce
2 tablespoons soy sauce
2 tablespoons sherry
½ cup beef stock
1 tablespoon cornstarch
1

Cook broccoli in a pot of boiling salt water for 30 seconds or until bright green. Remove from pot and place immediately into ice water. This is called shocking and keeps green veggies green.

2

In a bowl, stir together black bean garlic sauce, soy, sherry, garlic and ginger.

3

Heat wok or skillet and add oil. Cook beef until browned, then add broccoli and sauce.

4

As the sauce begins to bubble, mix cornstarch with 2 tablespoons of cold water (make a slurry) and add to the dish. As it heats back up, the sauce will thicken.

5

Add beef stock slowly until desired thickness is achieved.

6

Serve with rice.