Our family really likes Chinese food, but I have to admit, I've never been any good at duplicating any Chinese dish. Well, tonight was the exception. Emily and I tried our hand at Beef & Broccoli and it was a dish we were both proud of. We even got compliments from Luke, which almost never happens.
1 lb of beef (sliced thinly across the grain)
1/2 cup corn starch
3 large heads broccoli (cut into florets)
1 large onion (cut into thin slices)
1/2 lb baby carrots (sliced very thin)
1 lb button mushrooms (sliced very thin)
1 can water chestnuts sliced
6 green onions (sliced very thin)
2 Tbsp olive oil
1 Tbsp sesame oil
2 Tbsp Ponzu
4 cloves of garlic minced
1 tsp ground ginger (or 4 tsp grated fresh ginger)
1 Tbsp rice wine vinegar
4 Tbsp soy sauce
2 1/2 Tbsp plum sauce
2 1/2 Tbsp honey
Combine the garlic, ginger, vinegar, soy sauce, plum sauce and honey. Mix well and set aside until ready to use.
Prep and slice the veggies into individual dishes ready to add the pan when needed.
Preheat a large skillet. Add the olive oil and sesame oil. Place the beef into the corn starch and lightly dredge. Shake off any excess cornstarch. Add the beef to the hot pan and cook for about 5 minutes. Add the carrots and water chestnuts and cook for two minutes. Add the onions and broccoli and cook for another two minutes while tossing all ingredients constantly. Add the Ponzu to the pan and cook for another two minutes. Pour the reserved sauce over the beef and vegetables. Add the mushrooms and green onions. Stir while cooking for another minute or until well mixed and the mushrooms are slightly cooked.
Serve this over thin spaghetti or white rice.
This one got thumbs up from even our pickiest family members.