Easy Ginger Beef Broccoli
By: Sheri Wetherell
Published: Saturday, January 7, 2012 - 9:07am

Ingredients




1/4 cup flour
1 10.5-ounce can beef or chicken broth
2 tablespoons sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size strips
1/4 teaspoon fresh ginger, minced
1 clove garlic, minced
4 cups broccoli, chopped

Preparation

1 In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. 2 In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens. 3 Excellent served over rice.

About

This is a delicious and easy recipe! For other versions try with tofu or chicken.

Comments:
Rebecca Lee

I'm a Chinese and we never cut beef into this thick strips but we slice it thinly !! To make any meat to be tender by adding some water and corn flour or starch powder when you marinate it for other ingredients for 15 mins. Before you fry it, add in 1 Tablespoon of oil  and mix well so that it will not stick together when fry.
Don't chop your broccoli but cut into little florets but with it's little stern attached to it.  Boil 4 Tablespoons water in a thick base pot and when it boils, add in some salt and oil and put in all the broccoli florets and cover for 30 seconds and drain. Put in ice water to stop the heat from cooking the broccoli. Keep the water as stock when you fry the beef as you will not loose any of the minerals from the broccoli. Heat oil and fry the ginger slices then add in the chopped garlic, once slt brown add in the beef and broccoli and  stock , stir fry and season it with some oyster sauce, Chinese cooking wine and a bit of starch powder mix with some water to thicken the sauce but you must keep on stirring it so that no starch lump is formed. It is a stir fry dish don’t over fry them !!
Lynn Hoffmann

Hi Rebecca,
I followed your instructions instead, and it turned out perfect.
Thanks for the tips.
PS - I never use flour in my Asian cooking.... unless stated.
Rebecca Lee

Lynn, I'm glad I could help you and thanks for trying my way -- The Chinese way ~~ Next time, try to marinate all the meat before baking, grill even deep fry them. For eg 3 drumsticks  around 1 kg, you can add in 1 cup of water, 2 Tablespoon of corn flour with other ingredients when you marinate them. Keep in the fridge for hrs if you can, when you cook them, it will be very juicy & tender !!
Lynn Hoffmann

Thanks for the tips Rebecca! I'll do that next time.
Do you have a blog ?
Cheers, Lynn
fatima

lovely..yum yum yum....