Tuesday, November 2, 2010

Beef, Mushroom, and Broccoli Stir-Fry

I decided I needed to make a stir-fry because one, I got some grass-fed stir-fry meat from Black Earth Meats on sale at the Willy Street Co-op a few weeks ago that has been sitting in my freezer, begging to be used and two, I bought a new rice maker and have wanted to try it out ever it since it was delivered to see if it lived up to the great review it got from America's Test Kitchen. When I think beef and stir-fry, I immediately think of broccoli too, with some other veggies (mushrooms, peppers, onions, etc.) thrown in the mix. For the record, the rice maker cooked my brown rice perfectly, with none of it sticking to the bowl insert. But on to the stir-fry! This is a great basic stir-fry with sauce recipe; feel free to substitute other vegetables and add more red pepper for heat. Chicken or shrimp could be substituted for the beef; this would also be a great vegetarian dish with tofu, marinated in the same manner as the beef (and breaded in cornmeal if you like your tofu crispy). The best thing about stir-fry is that you can pretty much throw in any proteins or vegetables you have in the fridge and it usually turns out pretty well. Grab some veggies, meats, and get cooking!

Beef, Mushroom, and Broccoli Stir-Fry
adapted from Bon Appetit, via Epicurious
serves 4 to 6

1 pound flank steak or stir-fry  meat
3 tablespoons water
7 tablespoons canola oil
4 tablespoons soy sauce
8 teaspoons cornstarch

6 tablespoons plus 1 cup canned low-salt chicken broth
1/4 c. white wine
2 tablespoons oyster sauce
4 teaspoons toasted sesame oil
1/2 teaspoon sugar

2 tablespoons minced fresh ginger
4 garlic cloves, minced or pressed through a garlic press
2 large heads of broccoli, cut into florets (stems discarded)
1 pound mushrooms, sliced
1/4 to 1/2 teaspoon red pepper flakes, optional
Brown rice, for serving

1. Cut steak with grain into 2-inch-wide pieces, then slice thinly across grain. Combine 3 tablespoons water, 2 tablespoons canola oil, 2 tablespoons soy sauce, and 2 teaspoons cornstarch in large bowl. Add steak and stir to coat. Refrigerate at least 30 minutes.

2. Combine 6 tablespoons broth, remaining 2 tablespoons soy sauce, and 2 tablespoons cornstarch, wine, and next 3 ingredients in small bowl, stirring to dissolve cornstarch completely.

3. Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add steak with marinade and stir-fry until no longer pink, about 2 minutes. Transfer to platter. Add 2 tablespoons vegetable oil to wok. Add ginger and garlic stir until aromatic, about 30 seconds. Add broccoli and stir-fry 1 minute. Add 1 cup broth. Cover, reduce heat and simmer 2 1/2 minutes or until just crisp tender. Transfer broccoli to bowl and return work to high heat. Add 1 tablespoon vegetable oil to wok. Add mushrooms; cook 2 to 3 minutes. Return steak and broccoli to wok. Stir sauce, add to wok and stir until sauce thickens, about 30 seconds to 1 minute. Transfer mixture to platter and sprinkle with red pepper flakes, if desired. Serve immediately with steamed rice.

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