Wednesday, May 1, 2013

Ginger Beef and Broccoli Stir Fry

I don't cook or eat beef.. usually.   I have hardly cooked beef in the last 4 years, but my husband gets beef when ever he orders Chinese take-away.   So I decided to do something special for him and make him his favorite beef stir fry at home. It's about time, right? :)  Well I could hardly wait to take these photos and dive into this stir fry myself... it was so good.  Now I know why he loves this combination so much.  The best part was this was so much healthier than the take away we usually get because I only used 2Tbs of canola oil in the entire dish.  Now he won't have to wait only for Chinese take-away to get a beef stir fry he can have a much healthier version at home.

1lb beef (good quality, no bones)
2 Tbs fresh ginger minced or grated
2 tsp fresh garlic minced or grated
red chili flakes to taste
4-6 cups of broccoli florets
optional vegetables:
1 red bell pepper sliced
1 medium onion chopped
1 can sliced water chestnuts drained
1/4 cup soy sauce
2 Tbs oyster sauce
2 Tbs Chinese rice wine or Sherry
1 Tbs rice vinegar
2 Tbs brown sugar
2 Tbs water

2 tbs cornstarch powder
2Tbs water

Cut broccoli florets and put in wok with 1-2Tbs of water to steam broccoli until slightly cooked...keep them still firm and crisp.  Remove broccoli from pan.  Add 2 Tbs of canola oil into wok and get it heated to a high temperature.  Add sliced beef and saute for a few minutes until beef starts to cook.

Tips on beef:  To get thin slices, place beef in freezer for 30-45 minutes so it firms up enough to slice easily. Remember to cut against the grain of the beef so it is tender.

Next add ginger, garlic and red chili flakes and stir fry for 1-2 minutes.  Then add the partially steamed broccoli, onion water chestnuts and bell pepper.

Note: Bell peppers, onion and water chestnuts do not need to be cooked long so they can keep their crisp texture.  If you decide to use firmer vegetables in the stir fry, you will want to partially cook them as well beforehand.

 Next add the prepared sauce and toss well with the beef and vegetables.  Note:  Taste the stir fry, you may need to add more soy sauce or sugar depending on your taste.  Remember the stir fry needs to be slightly on the saltier side because you are going to eat it with plain rice and that will mute the flavor of the salt and spice. Finally, mix the slurry of cornstarch and water.  When stir fry liquid is almost boiling add the slurry and mix well to thicken the sauce.  Serve hot with rice.  Enjoy.

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  1. Wow! that is a killer beef dish.

  2. How funny. We usually order out chicken stir fry (Hunan or Schezuan for me) but I love to make beef stir fry at home. This looks amazing. It was very sweet of you to make this for your husband!

  3. Love how little oil you used! This looks great!

  4. I've made a recipe very similar to this one before and it was SO delicious! Yours looks absolutely wonderful. Perfect for weeknights!

  5. I always love ginger in the food and this is the good example! Pinned!

  6. Takeout Fakeout is awesome! Ramona this is one of my favorite things to order for chinese takeout - I can't wait to try it at home now. :D


  7. Gorgeous stir fry, Ramona! Perfect, delicious weeknight meal!!!

  8. This looks like a beautiful stir-fry. Would love to have for dinner tonight!

  9. I am the same way, I never eat beef. I do cook it for my hubby. He would love this dish and I am sure your husband appreciated it!

  10. It's been so long since we've had this. Your dish makes me want to make it right away.

  11. Mmmmm, ginger beef stir-fry. This looks so delicious. Your pictures are so good that I can almost taste the food!

  12. I tried this today, and it was very tasty! I will definitely cook this again especially when I have visitors in my house. Thanks for the rules on stir fries!

    Recipe for Stir Fry


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