Thursday, February 19, 2015

Schezuan Beef with Broccoli (Throwback Thursday)

Yum
 

Yesterday my kids and I were at the grocery store when they saw a package of schezuan beef  with broccoli in the frozen foods section.  They asked if I would buy it to try out.  I told them that I had some beef at home that would make a perfect stir fry and  that I could make this dish at home with fresh ingredients instead of eating a frozen re-heated stir fry.  So that's just what I set out to do today. This is my crazy stir fry and some of you may think it has "outrageous" ingredients... like plum or grape jelly.  But trust me... it tasted so good and the kids loved it.  I had this stir fry done on less than 30 minutes.  Remember to prep all your ingredients before starting to stir fry.  I know this will be a recipe I will do again and again by the empty plates and happy smiles.

Note:  I used a "battering" technique I learned from watching Daphne Oz on The Chew.  So this is not your typical deep fried battered beef... it's much lighter and much lower in fat and calories.



Ingredients:
1lb boneless beef ( I used sliced top round steak) cut into small chunks ** cut against the grain
1lb broccoli florets cut into small pieces
canola oil as needed

battering liquid:
1 egg white (from a large egg) beaten until very frothy
1/2 cup cornstarch
3-4 Tbs cool water to make into batter

Sauce:
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
1/3 cup plum jam (substitute grape jelly)
2-3 Tbs Sambal Olek  (Vietnamese Chili Garlic Sauce)
1/4 cup soy sauce
1/3 cup pineapple juice

Directions:

Beat egg white until white and frothy.   Add cornstarch and water until it forms a thin batter consistency.

Place all cut beef into batter and coat.  Heat a skillet or wok with 2 Tbs canola oil until very hot (add more oil as needed). Brown  pieces of coated beef on both sides for a 2 minutes.  ** Fry in batches.. do not overcrowd pan**  Remove beef from pan until later. 
Add 2 tsp canola oil into pan and stir fry broccoli.  Add 1-2 Tbs water into hot pan and steam the broccoli (repeat until broccoli is tender crisp). Remove broccoli from pan until later.  Add 2 tsp canola oil into pan and saute ginger and garlic for 30-45 seconds.

 Then add the jam, sambal, pineapple juice, soy sauce and simmer for 2-3 minutes.  Then add beef and allow sauce to start thickening.  Cook beef in sauce 3-4 minutes.

When the sauce is thickened add precooked broccoli in the pan and toss with sauce.  Turn stove off. Your dish is done.   Serve hot with rice.  Enjoy.






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

4 comments:

  1. Perfect timing for the Chinese New Year too. Looks delicious to me.

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  2. Mmm another lovely takeout option for me and my family. I'll definitely have to try making it from scratch; your looks amazing Ramona! :D

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  3. Who needs takeout with this recipe on hand! Deelish!

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  4. Looks delicious, I love the color. Yumm.

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