Page 85 - UMass2018_CookBook

Beef and Broccoli
Podorefsky Family, Hopkinton, MA
“This is a favorite dinner at our house when we want Chinese food. It’s quick, easy and delicious.” — Terri and Rob Podorefsky
Preparation
1. In a large bowl, whisk together the oyster sauce, sherry cooking wine, sesame oil, soy sauce, sugar, cornstarch and ginger until smooth.
2. Add the beef to the bowl with the mar- inade and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour.
3. Heat the oil in a large skillet over medium heat. Add the garlic, broccoli and water, cover and simmer until the broccoli is bright green and almost tender, about 7 minutes. Transfer the broccoli to a large serving bowl.
4. Add the beef and the marinade to the pan and cook over medium heat, stirring occasionally, until the meat is no longer pink, about 5 minutes. Return the broccoli to the pan with the meat and stir until coat- ed and cooked through, about 3 minutes more.
5. Transfer the beef and broccoli to the large serving bowl. Serve over white rice.
Ingredients
Serves 4
1⁄3 cup oyster sauce
1⁄3 cup sherry cooking wine
2 teaspoons sesame oil
1 teaspoon soy sauce
1 teaspoon granulated sugar
2 teaspoons cornstarch
1⁄2 teaspoon ground ginger
1 pound beef for stir-fry, cut into bite-size pieces
2 tablespoons vegetable oil 2 teaspoons minced garlic
2 medium bunches broccoli, cut into florets
2 tablespoons water
Steamed white rice, for serving
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