Beef & Broccoli, Restaurant Style

Beef & Broccoli, Restaurant Style
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With a little preparation this dinner and be on the table faster than you can drive to the Asian takeout place. Serve with rice and you have a complete meal.
Servings Prep Time
4 15
Cook Time Passive Time
15 30minutes
Servings Prep Time
4 15
Cook Time Passive Time
15 30minutes
Beef & Broccoli, Restaurant Style
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
With a little preparation this dinner and be on the table faster than you can drive to the Asian takeout place. Serve with rice and you have a complete meal.
Servings Prep Time
4 15
Cook Time Passive Time
15 30minutes
Servings Prep Time
4 15
Cook Time Passive Time
15 30minutes
Ingredients
Servings:
Units:
Instructions
  1. Place thinly sliced beef in shallow dish. Mix marinade ingredients, (dry sherry, oyster sauce, soy sauce, sugar and cornstarch) together and pour over beef. Stir to coat, cover and refrigerate at least 30 minutes, up to overnight.
  2. Heat wok or heavy skillet to high heat. Add 2 tablespoon oil to the hot pan, swirl to coat the pan. Add the garlic and ginger and cook until fragrant but not burned. Remove ginger and garlic and discard.
  3. Add broccoli to the hot wok, stir to coat, sprinkle with the 1/4 teaspoon sugar. Add 1/4 cup broth and immediately cover. Steam broccoli until most of the broth has evaporated, about 5 minutes. Broccoli should be bright green and crisp tender. Remove broccoli to a bowl.
  4. Add mushrooms and snow peas to the hot wok and cook about 2 - 3 minutes. Remove from the wok to the same bowl with the broccoli.
  5. Add one tablespoon of oil to the hot wok. Add the beef and marinade, stir and toss over high heat for about 3 - 4 minutes. Add 1/2 cup beef broth, stir and cook until sauce starts to thicken.
  6. Return broccoli, mushrooms and snow peas to the wok, stir to combine and coat everything with the sauce. Serve with rice.
Recipe Notes

Adapted from Jamey's Restaurant Style Beef and Broccoli on Allrecipes

I partial freeze the beef to make it easier to slice.  Slice the beef against the grain for the most tender results.

If you don't have peanut oil use another oil that has a high smoke point. (Sunflower, Safflower, Grape Seed or Canola etc..)

 

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About Baking Nana

Each morning my granddaughter Sarah calls to ask, “Watcha doing, Nana? Are you baking Nana?” Hence my “name” Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don’t bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.


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