Beef and Broccoli

Beef with Broccoli

Chinese-restaurant style beef and broccoli, and not a terrible imitation, though it honestly wasn’t my favorite. I think it’d be improved by lower-sodium soy sauce; it was rather too salty for me.

Beef and Broccoli, adapted from The Family Kitchen

1 lb. top round*, sliced thin
6 tablespoons soy sauce
1 teaspoon baking soda
2 tablespoons fish sauce
4 tablespoons rice vinegar
2 cloves garlic, grated
4 tablespoons olive oil
florets from 1 large bunch of broccoli
red pepper flakes

For deglazing:

1/2 cup water
2 teaspoons soy sauce
1 teaspoon rice vinegar
1 clove garlic, grated

Slice your meat — I like to keep it partly frozen for the slicing, as it wiggles around less — and put it in a large zip-top bag. Add the baking soda, shake it up, then add the soy sauce, fish sauce, garlic, olive oil and vinegar. (Giggle as it fizzes.) Let it marinate for half an hour or so in the fridge.

Mix up the water, soy sauce, vinegar and garlic for the deglazing liquid and set aside.

Get a pan — no non-stick, please — screaming hot and brown the meat in batches. Put it in a bowl under some foil once it’s browned. When it’s all done, get the deglazing liquid in the pan, scrape up the delicious beefy bits, put the broccoli in and put a lid on it so the florets can steam for three or four minutes. Once it’s almost to where you like it, pop the meat back in to warm through. Serve over rice.

*I see top round sold as London broil a lot, and often on really decent sale. It takes well to quick cooking methods as long as you slice it against the grain, has decent beefy flavor, and picks up flavors well.


~ by iliadawry on 9 June 2012.

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