Beef with Broccoli Recipe

Ingredients

 

1 lb beef sirloin, sliced thinly across the grain

2 cups broccoli, chopped

3 tablespoons cooking oil

1 tablespoon garlic, finely minced

1 teaspoon cornstarch, dissolved in 1 tablespoon water

3 cups water (for blanching)

Sauce

2 tablespoons oyster sauce

1 teaspoon rice wine

1 tablespoon soy sauce

½ beef cube dissolved in ½ cup water

Marinade

2 teaspoon soy sauce

2 teaspoon rice wine

1/2 teaspoon cornstarch

1/4 teaspoon ground black pepper

 

Cooking Procedure

Combine all the marinade ingredients in a bowl then marinate the beef for at least 20 minutes

 

In a separate bowl, combine the ingredients for the sauce and stir well. Set aside

 

Pour the water in a cooking pot and let boil.

 

​Blanch the broccoli for a minute.

 

Remove the broccoli from the cooking pot and soak in ice water for 10 to 20 seconds then drain excess water. Set aside

 

Apply high heat on a wok or a frying pan then pour-in cooking oil when the pan is really hot.

 

Put-in the beef and arrange so that all the slices directly touches the pan. Allow to cook for a minute.

 

Flip the beef and allow the other side to cook then put-in the garlic and cook for a minute.

 

Pour-in the sauce and bring to a boil.

 

Add the broccoli and cook for a minute.

 

Stir-in the cornstarch (diluted in water) and cook until the sauce thickens

 

​Serve hot with rice. Share and enjoy!

 

 

 

TERIYAKI CHICKEN RECIPE

• 2-4 BONELESS, SKIN-ON CHICKEN THIGHS

• TERIYAKI SAUCE

• 1 CUCUMBER, THINLY SLICED

• 1 GREEN ONION, SLICED

• TOASTED SESAME SEEDS, IF DESIRED

• FLUFFY WHITE RICE OR GRAIN OF CHOICE

Cook the thighs in a dry pan (the chicken will render out enough fat that you don’t need to add any extra) skin side down, over medium-heat until the skin is brown and crispy, about 15-20 minutes. Flip and cook the other side for 5 minutes and check to make sure the chicken is cooked through. Rest on a cutting board for five minutes, then slice into strips and serve with teriyaki sauce with rice, cucumbers, green onions and toasted sesame seeds.

ALTERNATIVELY

You can cook the chicken and the sauce in one pan. Cook the thighs, in a dry pan, over medium heat until the skin is brown and crispy, about 15-20 minutes. Drain off any excess fat and then flip the chicken. Add 1 tablespoon each of soy, mirin, sake and sugar to the pan and turn the heat to medium high. The sauce should bubble, boil and thicken. Flip the chicken to coat in sauce. When the sauce has thickened to your liking, remove from the heat and serve.

NOTES:

1. The first method, where you cook the sauce and chicken separately, will result in a crispier chicken.
2. You don’t need to add cornstarch to your teriyaki sauce – it does however, speed up the reduction time and gives you that sort of thick, glossy sauce that most North Americans associate with teriyaki.
3. Teriyaki isn’t a sauce at all. It’s a cooking method: grilled meat that’s been glazed with soy, sake, mirin and sugar.
4. You can substitute white wine for the sake, but sake is readily available at most grocery/liquor stores. Same with mirin – it’s found in the Asian aisle.