My daughter love chicken and broccoli at our favorite Chinese restaurant. I decided to make a similar dish at home but used beef instead. It is delicious and very easy to make- and very quick…
- 1 pound flat iron steak, sliced against the grain into bite size slices
- 1 tablespoon tamari
- 1 tablespoon shao hsing rice wine
- 1 teaspoon rice vinegar
Marinate the steak slices with the tamari, rice wine and rice vinegar for 2 to 3 hours in a zip lock bag.
- 2 tablespoons extra light olive oil
- 4 green onions, whites and green separated, chopped
- 4 garlic cloves, grated
- 1 inch ginger, grated
- 4 cups broccoli florets
- 3 tablespoons tamari
- 1 tablespoons shao hsing rice wine
- 2 teaspoons rice vinegar
- Juice of one navel orange
- 1 tablespoon garlic chili sauce
- 1 tablespoon agave
- 2 teaspoons corn starch
- ½ cup cilantro, chopped
Mix the tamari, rice wine, vinegar, orange juice, chili sauce and agave in a small bowl. Add the corn starch and mix well till the lumps are smoothed away.
Heat a wok like saucepan with the oil. Add the beef slices and sauté on high heat for 1 to 2 minutes till the pieces are golden brown. Keep aside. Add the whites of the green onions, garlic and ginger. Saute on medium heat for 1 to 2 minutes. Add the broccoli and sauté for 2 to 3 minutes. Add the sauce and beef slices. Bring to a boil and cook on medium heat with lid on for 3 to 4 minutes. Add the cilantro and the green parts of the green onions. Check for seasonings and serve with brown rice.