Time 15m Yield 4 servings Number Of Ingredients 11 Steps:
In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade. Set aside to marinate for 20 minutes. Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown. Transfer the meat to a clean bowl and set aside. Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute. Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened. Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds. Add the steak back into the pan and stir to combine. Remove from heat and serve on a bed of brown rice. Enjoy!
Yield Serves 2 Number Of Ingredients 18 Steps:
Prepare the beef: In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes. Make the sauce while the beef is marinating: In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil. Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.
Time 36m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Slice the steak very thinly, the easiest way to do this is to have it half frozen when you slice it. Put sliced steak in a bowl with the sherry, soy sauce and the cornstarch, and a little salt, let it rest for 20 minutes. Put 2 tbsp oil in a skillet. Add garlic, stir fry for 1-2 minutes. add mushrooms stir fry 2 minutes. Remove and keep warm. put 2 tbsp of oil in the skillet and stir fry the beef until nicely browned, remove and keep warm. Add 1 tbsp oil and stir fry the green onions for 1 min, remove and keep warm. Pour in the chicken stock, heat to bubbling add Broccoli cover and steam for 3- 4 minutes. remove lid and put all the ingredient together. Heat through but do not over cook. Serve over rice or noodles.
Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
Mix garlic powder and 2 tablespoons each cornstarch and water; toss with beef. In a small bowl, mix soy sauce, brown sugar, ginger and the remaining cornstarch and water until smooth., In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., In same pan, stir-fry broccoli and onion in remaining oil over medium-high heat until crisp-tender, 4-5 minutes. Stir soy sauce mixture; add to pan. Cook and stir until thickened, 1-2 minutes. Return beef to pan; heat through. Serve with rice.
Time 25m Yield 4 serving(s) Number Of Ingredients 17 Steps:
Combine the garlic sauce ingredients in a jar; set aside. Toss the beef with the soy sauce and mirin in a medium bowl. Combine the garlic through red pepper flakes and 1½ tsp oil in a small bowl. Toast the pecans over medium-high heat 2-3 minutes until aromatic; transfer to a bowl and set aside. Heat 2 tsps oil in a skillet or wok; add beef w/ soy sauce marinade & sauté, stirring, 2-3 minutes until well browned; remove beef from the skillet. Heat 1½ tsps more oil in the skillet, add the broccoli with ½ cup water, cover and cook 1-2 minutes until broccoli turns bright green. Uncover and stir-fry 2-4 minutes until the liquid evaporates and broccoli is crisp-tender. Push aside the broccoli, add the garlic and ginger to the pan and cook 45 seconds, mashing with back of spoon to release fragrance. Stir together the broccoli and garlic, add the beef and toss to combine. Shake garlic sauce in its jar and add to the skillet. Remove the pan from the heat and toss to coat the beef and broccoli. Sprinkle with toasted pecans. Serve hot over rice.
Time 55m Yield 3 Number Of Ingredients 9 Steps:
Toss beef strips with 1 teaspoon chicken bouillon granules and 3/4 teaspoon sugar in a bowl. Marinate in the refrigerator, 20 minutes to 1 hour. Combine remaining 1/4 teaspoon chicken bouillon granules, 1/4 teaspoon sugar, and ginger juice in a bowl. Mix 2 tablespoons water with cornstarch in a small bowl. Add to bowl with ginger juice mixture; stir. Heat 1 tablespoon oil in a wok over medium-high heat; cook and stir ginger until fragrant, about 30 seconds. Add broccoli; cook and stir for 2 minutes. Add remaining 1 tablespoon water, cover, and cook until broccoli is cooked but still crunchy, about 1 minute. Transfer to a dish. Heat remaining 1 tablespoon oil in the wok. Add beef; cook and stir to medium well doneness, about 4 minutes. Add ginger juice mixture and broccoli. Cook and stir until heated through, about 2 minutes.
