Beef and Broccoli for Two

If you're anything like me, you occasionally get a hankering for Chinese food.  If you are even more like me, when it gets to around seven o'clock in the evening you're often too tired to go out for Chinese.  Here is a great recipe for two that cooks up in no time and tastes as close to restaurant-style beef and broccoli than any other that I've tried.  It's adapted from a recipe that I found on epicurious.com, but I like my version better.

Beef and Broccoli for Two

Marinade for Beef:
2 teaspoons low sodium soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
3/4 pound boneless sirloin, cut across the grain into 1/4-inch-thick slices

Sauce:
1 tablespoon cornstarch
1 tablespoon low sodium soy sauce
1 tablespoon medium-dry Sherry
1/4 cup beef broth
2 tablespoons oyster sauce
1 teaspoon sugar
2 teaspoons Oriental sesame oil

For rice:
1/3 cup Basmati rice, well rinsed
2/3 cup water
1/2 teaspoon salt

1/2 tablespoon butter

3 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger root
1 tablespoon minced garlic
1 teaspoon dried hot red pepper flakes, more or less to taste
1 medium head broccoli, cut into flowerets

Prepare the beef:
In a small bowl stir together the soy sauce, sugar, and the salt.  Add the beef, and let it marinate for 30 minutes.

Make the sauce while the beef is marinating:
In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, broth, oyster sauce, sugar, and sesame oil.

Make the rice:
 Spray a medium-small saucepan with canola oil.  Put the rice, water, salt, and butter in the pan and place over high heat.  Bring to a boil and let the rice simmer until the level of water is equal to that of the rice.  Cover with lid and reduce heat to low.  Simmer 20-25 minutes.  If you happen to find yourself cooking the beef mixture longer than the rice is to cook, simply turn the heat off and let it rest the in the pan while you prepare the remainder of the meal.  It will keep for another 30 minutes without any adverse effects.

Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.

This post is linked to:

Foodie Friday
Food on Friday
Friday Favorites
Friday Fat Camp
Fantabulous Friday
I'm Lovin' It Friday