Continuing with our Chinese-style weekend cuisine, we prepared this delicious beef broccoli dish. We started last night by cutting up a pound of lean strips of choice top sirloin beef into strips two to three inches in length. The beef goes into a zip lock plastic bag with a mixture of soy sauce, cornstarch and dry sherry to marinate overnight.
The day of the meal, cut up a pound of broccoli into florets. Heat up a couple tablespoons of olive oil in a medium wok. Place the florets in the wok, stir for about 30 seconds, add water, reducing the heat and cover to let the broccoli steam for a couple of minutes then set florets on a plate so they won’t overcook. Return the heat to high, add some more oil to the wok and put in the whole mixture of beef and marinade. Cook another couple of minutes until the beef is almost done. Stir in the florets and continue heating until thoroughly heated and well-mixed.
Meanwhile in a separate pan, prepare some white rice according to the package directions. Serve by placing a scoop of rice in a bowl and top with the beef broccoli mix.
This is delicious and heart-healthy, too.
