stir-fry beef with broccoliPosted: July 20, 2015
Growing up in the 70s my first encounters with China came in the form of Hong Kong Phooey. While Hanna-Barbera only gave us 31 episodes, this action-packed cartoon still remains one of my favorites.
Chop! Chop! Fan of Phooey or not let’s get started – we’ve got some stir fry to eat! Press this sound link to get into the proper stir-fry state of mind … then scroll down to get choppin’ …
foodie tips ~
❤ Unless you’re eating with a 1970s-sized appetite (i.e. pre Super Size Me), you’ll want more of this delicious meal. We doubled all of the recipe ingredients except the sherry and the sesame oil and it was twice as tasty.
❤ Ancient Chinese Secret – When preparing your hot cooked rice, substitute beef broth for water for an extra savory dish! No more “ancient Chinese secret, huh?”
❤ The original recipe included a variation – instead of the broccoli use ½ pound zucchini sliced into strips or 2 small green peppers that are seeded and sliced. When going this alternate route, reduce the beef stock below to half.
❤ I didn’t find any oyster sauce at my local grocery and I didn’t think it was necessary.
½ pound | flank or round steak
1 tablespoon | cornstarch
¼ teaspoon | red or black pepper
1 tablespoon | soy sauce
1 tablespoon | sherry
1 clove | garlic, minced
1 teaspoon | ginger, minced
1 teaspoon | sesame oil, if available
2 teaspoons | oyster sauce, if available
2 tablespoons | oil
1 small white onion | cut into eighths
1 bunch | fresh broccoli, cut into 1 inch pieces
4 tablespoons | beef stock
to serve | hot cooked rice
ii. what to do
1. Slice the beef thinly across the grain. Combine the next 8 ingredients – the cornstarch, pepper, soy sauce, sherry, ginger, garlic, sesame oil and the oyster sauce. Add the meat and mix.
2. Heat your wok or heavy frying pan. Add 1 tablespoon of the oil, reserving the last tablespoon for later. When things are almost smoking add the onion and broccoli and toss for 2 minutes.
3. Add half of the beef stock (2 tablespoons) and cook, covered, 3-4 minutes. Remove the vegetables to a platter.
4. Wipe the wok with a paper towel or two then heat the remaining oil in it until it’s almost smoking. Add the meat and toss until just browned. Add the veggies and toss. Add the rest of the beef stock (2 tablespoons) and cook until the sauce thickens. Serve immediately with the rice.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Pssst! You didn’t think I was going to close this post out without a Hong Kong Phooey video, did you?