Tuesday, January 25, 2011

Tasty Tuesday: Mandarin Beef

My new recipe attempt this week was a complete fail, so hubby gave it a try too. This is one of his all time favorite recipes. His mom makes it and it is DELICIOUS! She gave him the recipe and he made us lunch on Saturday. Why yes, my hubby IS amazing :)
1 lb flank steak, cut into 2-inch-wide strips with the grain, then sliced across the
grain into 1/8-inch-thick slices
6 T soy sauce
1 T dry sherry
2 T low-sodium chicken broth
1 T light brown sugar
1 t toasted sesame oil (MIL uses safflower)
1 t cornstarch
6 medium cloves garlic, pressed through garlic press or minced
1 inch piece fresh ginger, minced
3 T peanut oil or vegetable oil
1 1/4 lbs broccoli, florets cut into bite size pieces, stems trimmed, peeled, and cut on diagonal into 1/8-inch-thick slices
1/3 c water
1 small red bell pepper, cored, seeded, and cut into 1/4-inch pieces

1.Combine beef and 3T soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk sherry, chicken broth, 3 T soy sauce, brown sugar, sesame oil, and cornstarch in measuring cup. Combine garlic, ginger, and 1 1/2 t peanut oil in small bowls.
2.Drain beef and discard liquid. Heat 1 1/2 t peanut oil in 12-inch nonstick skillet over high heat until smoking. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to medium bowl. Heat 1 1/2 t peanut oil in skillet, and repeat with remaining beef.
3. Add 1 T peanut oil to now empty skillet; heat until just smoking. Add broccoli and cook 30 seconds; add water. cover pan and lower heat to medium. Seam broccoli until tender-crisp, about 2 minutes; transfer to paper towel-lined plate. Add remaining 1 1/2 t peanut oil to skillet; increase heat to high and heat until just smoking. Add bell pepper and cook, stirring frequently, until spotty brown. about 1 1/2 minutes. Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant. 15-20 seconds, then stir mixture into peppers. Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter and serve.

Yummy! Delicious! TIME CONSUMING!!! Seriously, J worked on this meal for a good 2 hours. We ate it with fried rice.

No comments:

Post a Comment