I love to order beef and broccoli when dining in a Chinese restaurant. This version is as good as (if not better in some cases) of many variations I've had of this dish. No thick goupy sauce with soggy broccoli here.
8 oz. sirloin steak, thinly sliced against the grain
6 oz. broccoli florets
Water, for boiling
2 ½ tablespoons oil
2 inch piece of ginger, peeled and thinly sliced
6 oz. broccoli florets
Water, for boiling
2 ½ tablespoons oil
2 inch piece of ginger, peeled and thinly sliced
Marinade
½ tablespoon soy sauce
1 teaspoon rice wine or sherry
¼ teaspoon sesame oil
3 dashes white pepper
1 tablespoon corn starch
Sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
¼ teaspoon sesame oil
½ teaspoon sugar
1 teaspoon corn starch
4 tablespoons water
Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the sauce, stir to combine the ingredients well. As soon as the Sauce thickens, dish out and serve immediately.
From Easy Asian Dishes
Fried rice with shrimp and ham
5 cups cold cooked rice (cooked at least one day in advance)
1 cup small raw shrimps, shelled, deveined, and split in half lengthwise
1 teaspoon baking soda
1 teaspoon salt
5 tablespoons peanut, vegetable, or corn oil
2/3 cup cubed Chinese sausages (2 small) or cooked ham
3 eggs
½ cup cooked fresh or frozen green peas
1 t. salt
2 tablespoons oyster sauce
1 cup fresh bean sprouts
½ cup chopped scallions, green part included
Flake the rice so that the grains do not stick together. Set aside.
Combine the shrimps with the soda and salt and let stand 15 minutes or longer. Rinse thoroughly in cold water and pat dry on paper toweling.
Heat the oil in a wok or skillet until it is almost smoking and add the shrimps. Cook, stirring quickly and turning them in the oil until they turn pin, about 30 seconds. Remove them to a sieve fitted over a mixing bowl and let them drain well. Return the oil from the drained shrimps to the pan.
Add the sausages or ham to the pan and cook just to heat through, stirring. Add the rice, stirring rapidly, and cook until thoroughly heated without browning.
Do the following quickly: Make a well in the center of the rice and add the eggs, stirring constantly. When they have a soft-scrambled consistency, start incorporating the rice, stirring in a circular fashion.
When all the rice and eggs are blended, add the peas and the salt, stirring. Stir in the oyster sauce and the cooked shrimps, tossing the rice over and over to blend everything. Stir in the bean sprouts and cook, stirring and tossing, about 30 seconds. Add the scallions and serve immediately.
1 cup small raw shrimps, shelled, deveined, and split in half lengthwise
1 teaspoon baking soda
1 teaspoon salt
5 tablespoons peanut, vegetable, or corn oil
2/3 cup cubed Chinese sausages (2 small) or cooked ham
3 eggs
½ cup cooked fresh or frozen green peas
1 t. salt
2 tablespoons oyster sauce
1 cup fresh bean sprouts
½ cup chopped scallions, green part included
Flake the rice so that the grains do not stick together. Set aside.
Combine the shrimps with the soda and salt and let stand 15 minutes or longer. Rinse thoroughly in cold water and pat dry on paper toweling.
Heat the oil in a wok or skillet until it is almost smoking and add the shrimps. Cook, stirring quickly and turning them in the oil until they turn pin, about 30 seconds. Remove them to a sieve fitted over a mixing bowl and let them drain well. Return the oil from the drained shrimps to the pan.
Add the sausages or ham to the pan and cook just to heat through, stirring. Add the rice, stirring rapidly, and cook until thoroughly heated without browning.
Do the following quickly: Make a well in the center of the rice and add the eggs, stirring constantly. When they have a soft-scrambled consistency, start incorporating the rice, stirring in a circular fashion.
When all the rice and eggs are blended, add the peas and the salt, stirring. Stir in the oyster sauce and the cooked shrimps, tossing the rice over and over to blend everything. Stir in the bean sprouts and cook, stirring and tossing, about 30 seconds. Add the scallions and serve immediately.
From The Chinese Cookbook
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