Garlic Beef and Broccoli

I love Chinese food, I mean if I could get away with eating it every single day, I would.

I'll also tell you that when out at the mall I usually gravitate towards Panda Express, and if there's none, then I'll hit up whichever Asian food there is.



It used to intimidate me.  Not the food, but the thought of cooking it myself at home, and honestly you'll never hear me say that I've mastered the art of Asian cooking because I don't believe that you can ever completely replicate it at home, but you can come pretty close.

I've made a few Beef and Broccoli recipes before but this is one I came across last year and bookmarked it to try.  It's from the blog Wives with Knives LOL   I love that name :)

I adapted it to our taste.  My kids do NOT like ginger at all, so out went the ginger and in came the garlic in it's place.



Garlic Beef and Broccoli…May, 1980, Gourmet Magazine


1-1/2 pound flank steak cut into thin, cross grain strips
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice wine vinegar
2 teaspoons minced fresh garlic
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon sugar

Mix together all ingredients except sliced beef.  Add beef and marinate for at least one hour. Drain and toss with 2 tablespoons vegetable oil.

Cut 1 pound broccoli into flowerettes. Cook in boiling water for four minutes or until barely tender. Drain well and rinse with cold water.

In a small bowl combine:
1/2 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons soy sauce
1-1/2 tablespoon rice wine vinegar
1-1/2 tablespoon cornstarch
2 teaspoons sesame oil
1 teaspoon sugar



In a small dish combine:
2 tablespoons slivered green onion
2 tablespoons minced garlic


In a very hot wok stir fry the beef in 2 tablespoons vegetable oil in several batches until pink. Set aside.  Wipe out wok with paper towels.



Heat wok until very hot, add 2 tablespoons oil.  Fry onion and garlic for 30 seconds.  



Stir in broth mixture, beef and broccoli.  Cook several minutes until thickened.