Beef and Broccoli

Hiya,

I know it has been spuratic at best with me putting up posts, I have never hosted a blogging event before and I am finding that it is alot of work, very satisfying and rewarding, although it takes me away from blogging a bit. Now it is January and the belt must be tightened both financially and cloth speaking. So it is light and tasty month in the ninja house hold. This dish is a one of my all time fave Chinese dishes the beef always comes out very tender.

Beef and Broccoli

The Hardware
Knife
Bowls
Wok

The Software
1lb of steak, I use what ever is on sale!
1/4 c of soy sauce.
2tbsp of corn starch, divided
1 clove of garlic, minced
1 tsp of powdered ginger
2tbsp of vedge oil, I like organic corn
2 onions cut into wedges
3 large carrots cut into coins
1 bunch of broccoli cut into florets
1 1/4 c of water, divided.
1tsp of honey

The Application
Slice steak into thin slices (I find it best to partially freeze it before slicing), place slices in a bowl. Add soy sauce, 1tbsp of the corn starch, all the garlic, and ginger. Mix well and set aside for about 10 min, I usually prep the vedge in this time.

In wok heat 1 tsp of the oil then stir fry the steak on high heat with sauce till browned. Remove beef and set aside again.

Heat the remaining oil, and stir fry the onions for 1 min, add carrots, broccoli and 1 C of the water, cover and steam for 4 min.

Then once the 4 min is up add in the remaining water, corn starch, and honey the sauce in the wok will thicken, once that happens add the meat back into the mix and heat till hot.

serve over rice or noodles.

Bit from an artical CUTBACK CUISINE Toronto's best chefs talk Kraft Dinner and hot dogs

..Susur Lee, who dazzles salivating patrons with exotic Asian accents at Lotus, actually craves his wife's down-home "Winnipeg-style hot dog." Topped with navy beans and fried onions, the dog is fashioned after the famous "Kelekis" hot dog (the epitome of a greasy spoon diner that's been an institution in Winnipeg for more than 50 years)...


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