My mother bought a pack of five great-looking New York strip steaks earlier this week, two of which I used earlier in my Penne with Beef and Arugula dish, so I was looking for recipe ideas for the remaining steaks. I decided to try my hand at making beef and broccoli (plus snow peas, at my mother’s request) because it seemed like the perfect way to put the steaks to good use. I looked through various recipes online to get an idea of how to make it and based my final recipe on this one. The result was a flavorful, filling dish that I would confidently say was better than most Chinese restaurant versions that I’ve tried. Yes. It was that good.
Prep. time: 15-20 minutes
Cooking time: 5-10 minutes
- 2 (8 oz.) New York strip steaks (part of what makes this dish better than a lot of restaurants is a better cut of meat)
- 7-10 oz. broccoli florets (I used baby florets, because the smaller size makes them easier to eat)
- 2-3 oz. snow peas, cleaned (peel away the stringy bit of green on the straight edge of the peas)
- 3 tbsp. peanut oil (or vegetable oil)
- 1 tsp. corn starch dissolved into 1/4 cup water
For the beef marinade:
- 1/4 cup soy sauce (we use lite/low sodium sauce)
- 1 tsp. freshly peeled and grated ginger root
- 2 garlic cloves, finely minced
- 2 tsp. Chinese rice wine (or dry/cooking sherry—that’s what I use)
- 1/2 tsp. corn starch
For the sauce:
- 1 tbsp. soy sauce
- 1 tbsp. plus 1 tsp. oyster sauce (this can be found in the Asian food section at your grocery store and, yes, you really do need this for the dish—it’s a necessary flavor)
- 1 tbsp. Chinese rice wine (or dry/cooking sherry)
- 1/4 cup water
- 1/2 tsp. corn starch (this acts as a thickening agent)
Cut the steaks (against the grain) into thin slices. Mix together the ingredients for the beef marinade and put the beef slices into the marinade, tossing them in the mixture to completely coat them. Set aside to let the beef soak up the flavors.
Blanch the broccoli by bringing a small pot of water to a boil and adding the broccoli, cooking it for 2-3 minutes, then draining the water. Put the snow peas and broccoli in a covered dish and set aside. Prepare the sauce for the dish in a small bowl and set aside.
Heat a large frying pan or wok over high heat. When a drop of water sizzles and evaporates immediately when dripped into the pan, add the oil to the pan and tilt the pan a bit so that the oil coats the bottom evenly. Add the beef, spreading it out so that no pieces are on top of each other, and let them fry for 1 minute. Flip the slices over and fry for another minute, then add the sauce, broccoli, snow peas, and cornstarch-and-water mixture and reduce to medium high heat. Cook, stirring, until the sauce is boiling and has thickened, about 1 minute. Remove from heat and serve alone or over rice.
|Sizzlin’ away in the frying pan|
This is one of my favorite dishes out of those that I’ve made so far this summer. It’s definitely got that umami flavor that those Kikkoman commercials talk about—a rich savoriness that is so delicious. It was definitely fun stepping away from Italian food tonight and this was a great alternative to buying cheap take out from the local Chinese restaurant.