A stir fry can be the simplest of dishes. Thinly sliced protein, some vegetables, a little sauce (even a store bought one) and you’re in business. Creativity and personal taste should rule the day on a stir fry.
The beef and broccoli dish outlined here is just a starting point. Some rice, and dinner is on the table. You don’t need a wok. A heavy bottomed sauté pan works just fine.
1 pound of sirloin tips or flank steak, thinly sliced across the grain
1 TBS minced fresh ginger root
2 TBS minced garlic (about 4 cloves)
1/4 C oyster sauce ( or you could substitute 1/8 C soy sauce and 1/8 C hoisin sauce with a squeeze of Sriracha for a little heat. ) OR 1/4 C of a prepared sauce from the market.
4-6 scallions, white and green parts, thinly sliced
3-4 C broccoli buds
canola oil ( about 4 TBS )
1/2 pound of mushrooms, sliced (white or baby bella )
salt and freshly ground pepper
1 C chicken stock
1 TBS corn starch, 2 TBS water
1. Marinate the thinly sliced steak with the ginger, garlic, scallions and sauce for a couple of hours in the refrigerator. A zip-lock bag is great for this.
2. Steam the broccoli buds until they are crisp cooked. Chill in ice water to retain the color. Drain and set aside.
3. Heat the sauté pan on high. Add about 2 TBS oil. Saute the mushrooms. Season with salt and pepper. Remove to a dish and set aside.
4. Add another 2 TBS oil to the pan. Saute the beef (in two batches if necessary) until medium rare. Don’t overcook it at this point.
5. Return the beef and mushrooms to the pan. Add the broccoli and the stock to the pan. Heat through. Check for seasoning. Depending on the sauce you used, you might need to add some salt and pepper, and/or Sriracha.
6. Mix the cornstarch and water. Stir it into the beef and broccoli mixture until it thickens a bit.
7. Serve over white or brown rice.