Beef And Broccoli With Oyster Sauce For Two
From girlieerin 17 years ago
- 15 minutes to make
- Serves 2
I decided to attempt to recreate one of my favorite guilty pleasure meals at home. Like most Cooks Illustrated recipes it was more of a marathon than a sprint. I banged around in the kitchen for quite a while before I finally served up two dishes of food and promptly collapsed on the couch. Read more It tasted good, but not EO Noodle “good.” On the upside I did get to use the super cute Chopsticks for Kids that Chris bought me last Christmas. See less
Ingredients
- beef and broccoli with oyster sauce for Two (Originally published in the April 12, 2007 edition of Cooks Illustrated) shopping list
- 1/2 pound flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices shopping list
- 1 1/2 tablespoons soy sauce shopping list
- 1 1/2 teaspoons dry sherry shopping list
- 1 tablespoon low-sodium chicken broth shopping list
- 2 1/2 tablespoons oyster sauce shopping list
- 1 1/2 teaspoons light brown sugar shopping list
- 1/2 teaspoon toasted sesame oil shopping list
- 1/2 teaspoon cornstarch shopping list
- 3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon) shopping list
- 1/2 inch piece fresh ginger, minced (about 1 1/2 teaspoons) shopping list
- 2 tablespoons peanut oil or vegetable oil shopping list
- 2/3 pound broccoli, florets cut into bite-size pieces, stems trimmed, peeled, and cut on diagonal into 1/8-inch-thick slices shopping list
- 3 tablespoons water shopping list
- 1/2 small red bell pepper, cored, seeded, and cut into 1/4-inch pieces shopping list
- 2 medium scallions, sliced 1/2-inch thick on diagonal shopping list
- Note: I also cooked white rice to serve with the dish shopping list
How to make it
- Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in measuring cup. Combine garlic, ginger, and 1/2 teaspoon peanut oil in small bowl.
- Drain beef and discard liquid. Heat 2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking. Add beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to medium bowl.
- Add 2 teaspoons peanut oil to now-empty skillet; heat until just smoking. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes; transfer to paper towel-lined plate. Add remaining 1 1/2 teaspoons peanut oil to skillet; increase heat to high and heat until just smoking. Add bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into peppers. Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter, sprinkle with scallions, and serve.
- Read more about this recipe at my food blog ErinCooks.com
People Who Like This Dish 5
- lisa1919 Nowhere, Us
- elgourmand Apia, WS
- berry Myrtle Beach, SC
- nsturmfels Davis, CA
- seh0625 Philadelphia, PA
- clbacon Birmingham, AL
- girlieerin Cambridge, MA
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The Rating
Reviewed by 2 people-
Hola Girlieerin: Too right about CI stuff. This dish looks really nice but could be made a fair bit easier and still be great. Anyway, thanks for dragging it along, I'll enjoy playing with it. A votra Sante (good health) RJ
elgourmand
in Apia loved it
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Love this one... thanks for share and send it!!!
berry
in Myrtle Beach loved it
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