I imagine that we all have a varied diet, especially when we dine out.
There are many different cuisines to choose from, American, Italian, Chinese, Mexican, Middle Eastern and so on, but when it comes to cooking at home we tend to stay in our comfort zones. You can probably cook most of the standard fare, probably cook a couple Italian dishes, and maybe you can make a decent taco but how often do you change things up and try to cook something completely different?
I know that I've posted a couple of dinners that are outside your normal cooking routine, today I want to change directions and introduce Chinese cooking into your repertoire.
You may have tried some of the pre-packaged La Choy dinners or the new Wanchai Ferry dinners in a bag but that is not what I'm talking about.
I've been stir frying chicken and vegetables over angel hair pasta for twenty years but that also is not what I'm talking about. What I am talking about is real ginger root and soy sauce, high temperature sizzle Chinese cooking.
I think that the beauty of good food lies in simplicity. Whether it's Italian, Mexican, Middle Eastern, or Asian most of the really delicious foods that you've eaten where made with only a few ingredients. Beef and broccoli stir fry is a great example of this because beyond the title ingredients it really is only a few more ingredients, cornstarch, soy sauce, and ginger root.
In this recipe cornstarch may seem odd and unnecessary but don't skip it, it adds a layer of complexity of flavor to the beef that you really should experience.
Soy sauce practically speaks for itself, it's the salt and pepper of Chinese cooking. Ginger root has a wonderful flavor that works well with broccoli and gives the whole dinner an added dimension but make sure you peel off the outer skin.
The one thing you won't find in this recipe or any others that I post is MSG. Mono-sodium glutamate is a flavor enhancer that is used to make bad food taste good, if you follow this recipe you won't need it. If you want a little more flavor try adding a little more soy sauce or ginger root or maybe a dash of pepper.
A great way to experiment with this dinner is in the way you serve it.
The standard way of serving Chinese food is over white rice, while I like the traditional approach I'd like to suggest that you try it in bibb lettuce as a wrap with or without rice.
So let's take a look at today's dinner.
Beef and Broccoli Stir Fry
Prep time 12 min. Cook time 12 min. Serves 4
Ingredients
2 1/2 Tbs. cornstarch, divided
1/4 tsp salt
3/4 pound lean trimmed sirloin beef, thinly sliced against the grain
2 tsp canola oil
1 cup reduced-sodium chicken broth, divided
5 cups broccoli florets, about a 12 oz. bag
1 Tbs. ginger root, fresh, minced
2 tsp minced garlic
1/4 tsp red pepper flakes
1/4 cup low-sodium soy sauce
1/2 cup water
Instructions
On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
Heat oil in a large nonstick wok or large deep skillet over medium-high heat.
Add beef and stir fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.
Add 1/2 cup broth to same pan; stir to loosen any bits on bottom of pan.
Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon of water if needed, until broccoli is almost crisp-tender, about 3 minutes.
Uncover pan and add ginger, garlic, and red pepper flakes; stir fry until fragrant, about 1 minute.
In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch, and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
Return beef and accumulated juices to pan; toss to coat. Serve over rice or noodles.
This recipe yields about 1 1/4 cups beef and broccoli per serving.
If you've never made Chinese food from scratch this is a great recipe to start with. If you are a fan of Chinese cooking I will have more recipes in the future.
As always, if you try this dinner, check back here and let me know how it turned out.
Next week - Chicken Marsala or The Things We Do For Others.
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