Beef With Broccoli and Carrots

Preparation Time 10 minutes

Cooking Time: 10 minutes or less

Serves 2 to 4




This beef with broccoli recipe uses less oil than the traditional chinese beef and broccoli stirfry. I also add carrot as an extender but of course it also makes the dish more colorful and more nutritious.

Another thing that sets this apart from other recipes is cooking the broccoli and carrot (separate from the beef) in seasoned water to bring out its taste and make it more palatable (especially to kids). I think I'm still able to get most of the nutrients from the broccoli and carrots since I use the water from the boiled vegetables as part of the sauce.

Ingredients:
250g lean beef
2 tbsp canola oil
2 tbsp olive oil
(you can use vegetable oil)

Marinade:
1 tablespoon rice wine (optional)
1 tablespoon soy sauce
1 tablespoon cornstarch
dash of black pepper

Sauce:
Mix together
3 tablespoons oyster sauce
2 tablespoons soy sauce
(in another bowl, mix together)
1 teaspoon cornstarch and 1 tablespoon water

Vegetables:
1 head broccoli (large)
1 medium carrot (sliced about 2mm thick)
1 small onion (halved then sliced thinly)
4 garlic cloves (minced)

For Cooking Broccoli and Carrots:
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste

Preparation:
Cut the beef across the grain into thin slices about 2mm thick. Size could be about 1cm wide and 5 cm long. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for about 5 to 10 minutes.
While the beef is marinating, prepare the vegetables:
Wash and drain the broccoli. Cut the flowerets into 3 or 4 pieces. Cut the carrot and onion. Mince the garlic.

Cooking Proper...
In a pot, boil the water together with the salt and sugar. Add the carrots, then the broccoli. Cover the pot and bring to a boil again. Turn the heat to low and let it simmer for about 4 minutes or until broccoli turns bright green and is tender but still crisp. Remove the vegetables from the pot. Set aside. Reserve the water in the pot for the sauce.

While simmering the vegetables, you can cook the beef in another pan or wok. Heat the wok and add half of the canola and olive oil. When the oil is medium-hot add the onions and saute for about 1 minute. Add the garlic and saute for another minute. Remove the onion and garlic from the pan leaving the excess oil in the pan. Add the remaining oil. After a few seconds add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Cover the wok to let the beef's juice stay in and let it brown for about 3 minutes. Make sure it doesn't burn. It's best to use a non stick pan. Put back the sauteed onion and garlic. Add the sauce. Stir. Bring to a boil. Add the boiled water from the broccoli and carrot. Bring to a boil. (At this point you can further simmer the beef for about 5 to 10 more minutes if you want to make it more tender.) Add the cornstarch-water mixture. Stir and bring to a boil. Finally add the broccoli and carrots. Done.

You can actually serve the beef with the cooked vegetables on the side or some on top so as not to discolor the vegetables with the sauce.

Best eaten with steamed rice!

Tip:
It's easier to slice the beef thinly when it is a bit frozen.