Marinate the beef slices with all the ingredients in Marinade for 10 minutes.
Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside. Drain the bloody water from the beef.
Heat up the remaining oil and stir-fry the garlic and onion until aromatic. Add the beef back into the wok and do a few quick stirs before adding the Sauce. Continue to stir-fry until the beef slices are completely cooked, then add the scallions into the wok. Do a few quick stirs, add salt and more sugar to taste, dish out and serve hot with steamed rice.
1/2 cup low-sodium soy sauce
1/4 cup cornstarch
3 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil
1 pound broccoli florets
1/4 cup beef broth
1/4 cup oyster sauce
Salt as needed (use sparingly)
Chow Mein, for serving
In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.
Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.
Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed
Serve over Chow Mein.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/beef-with-broccoli.html?oc=linkback
2 cups brown rice
5 cups water
1 onions (large, chopped)
1 red capsicum (diced)
2 cloves garlic
1/2 cup peas (and corn, frozen)
1/2 tsp chillies (optional)
3 tbsps soy sauce (light)
2 tbsps ketchup (Manis, or hoisin or oyster sauce)
cracked black pepper
1 tbsp olive oil
Cook rice as per instructions (we used a rice cooker). Once cooked, set aside.
In a wok or large frypan heat the oil and stir fry the onion. After a couple of minutes add the red capsicum and keep stir frying for a few more minutes. Now add the crushed garlic and chilli. Make sure the garlic doesn’t burn.
Add the peas and corn and keep stirring.
Now add the rice with both sauces, season with pepper and keep stir frying. If a little dry, add some more sauce or a little water until moist.
Serve as a side or on its own for a lunch.
1 Prepared Onion
2 1/2 C. Flour
2 tsp McCormick Seasoned Salt
1/2 tsp. Coarsely Ground Pepper
1/4 tsp. Garlic Powder
1 C. Butter Milk
¼ c Brown sugar
½ c Dark soy sauce
½ c Chicken broth
1 tsp. Sesame oil
In a pot, cover the eggs with cold water; bring to a boil, then simmer 15 minutes. Remove from heat, cool the eggs under cold running water, and shell them.
In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs. Simmer, covered for 1 hour. The liquid should cover the eggs, but if it does not, baste frequently.
Turn off the heat and let the eggs stand in the another hour, turning them from time to time, to ensure even coloring.
Serve cut into halves or quarters, with dipping sauce.
Makes 6 to 8 appetizer servings.
DIPPING SAUCE: In bowl, combine equal parts of the hoisin sauce and oyster sauce.