Nouranyeh's Recipe

Beef with Broccoli & Red/Yellow/Orange Peppers

Category: Asian

INGREDIENTS:

Ingredients for the Beef Marinate:
-8 ounces of Beef (chuck, bottom round, sirloin, flank, skirt or hanger)
- 1 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Wine or Rice Vinegar
- 2 tsp of a good Soy Sauce
- 1 tsp of cornstarch
- 1/2 tsp of black pepper
- 1/4 tsp of baking soda
- 1 tsp of oil

Directions for Beef Marinate:
Cut the beef into thin 1/4 inch wide strips against the grain of the beef (helps makes the beef tender).
Put the cut beef and all the other marinate ingredients in a Ziplock Bag, seal the bag and shake vigorously to make sure everything is mixed well and the beef is thoroughly covered. The baking soda helps tenderize the beef and the longer you marinate the beef in the refrigerator, the more tender the beef will be. Of course you can just buy an expensive hanger steak, if you can find a butcher that will sell you one. You are not going to find a hanger steak in your average supermarket. I marinate the beef overnight in the Ziplock bag, but you can get away with 30 to 40 minutes in the refrigerator.

Ingredients for the Sauce:
- 1 tbsp of a good oyster sauce (Lee Kum Kee Premium Oyster Sauce is the best)
- 1.5 tbsp of a premium soy sauce
- 2-3 tbsp of water
- 1 tbsp of cornstarch
- 2 tbsp of brown sugar or honey
- 1 tsp of freshly ground black pepper or regular ground pepper.

Directions for sauce: Combine and mix in a small bottle or bowl and set aside for stir fry. Taste the sauce and add additional honey/sugar or soy sauce, if the sauce is not a little sweet and salty. Adjust to your taste.

I make double the amount of sauce and save some for later and lather on thick while stir frying at the end.

Ingredients for Stir Fry (The Vegetables)
- 1 cup of broccoli florets cut bitesize
- 1 cup of Red or Yellow Bell Pepper cut into thin strips.
- 1/2 medium white or yellow onion diced
- 1.5 tbsp of freshly minced garlic

Directions for Stir Fry (Putting it all together)
**HOW TO MAKE IT**

- Cut the broccoli into bite sizes. Blanch it in boiling water for 1 or 2 minutes. Don’t cover it or else the broccoli will lose its green color. Turn off the heat and put it into ice water for 3-5 minutes to stop the cooking process. Take it out and shake off the excess water. Using this technique, the broccoli will stay fresh and crunchy.

- Next, fry the beef. Heat up about 1 tbsp of oil. Give it a toss so the bottom is coated nicely.

- Add in the beef. Try to separate it so most of the beef touches the bottom of the wok. Let one side fry for 15-20 seconds. Use your spatula to flip it over and fry the other side for 15-20 seconds. You should also be able to smell the scent of the smoky beef. So good. Take it out and set it aside.

- In the same wok, add a little bit of oil. Put in some garlic and give it a stir. Pour the sauce into the hot wok. It will start thickening quickly. Then add in the broccoli. Mix it a little bit. Add the beef back into the wok. Coat it nicely. You are done.

Enjoy your meal over rice.
(You didn't forget to make the rice?)