I've always had beef and broccoli growing up, but sometimes, we add other veggies to liven up the plate. Today, I added carrots and baby corn to the (supposedly) beef and broccoli dish that I was gonna make. I must admit, though - veggies are great for adding texture and nutrition to this recipe, but the real knock out was the sauce. It was so delicious that after our meal, I couldn't wait to have the leftovers!
What you need:
- 1 lb beef (top blade)
- 1 head of broccoli (florets only), steamed
- 1 can baby corn
- 1 carrot, peeled and sliced
- 1/2 cup of beef broth
- 5 cloves of garlic, coarsely minced
- 1 whole yellow onion, sliced (divided)
- 2 tablespoons soy sauce
- 1 teaspoon pepper
- 1 teaspoon sugar
- 3 tablespoons oyster sauce
- 1 tablespoon cooking sherry
- 1 teaspoon sesame oil
- 1 tablespoon kosher salt
- 1 tablespoon corn starch
What to do:
Heat about 5 cups of water in a pot. Add salt, half the yellow onion, and the beef. When it boils briskly, lower the heat and let cook for about an hour, or until the meat is fork-tender. Save the broth. Slice the beef into desired size.
Spoon about 2 tablespoons of beef broth to a small bowl. Add cornstarch and mix well. Set aside.
Place a wok over medium-high heat and add the sesame oil. Saute the garlic and the other half of the yellow onion. When the onions are translucent, add the beef. Cook for about a minute, then add the broth, carrots, pepper, sugar, oyster sauce, sherry, and cornstarch mix. Let cook for about 10 minutes.
Add the steamed broccoli and cook for another 5 minutes. Stir well to distribute the sauce evenly. Serve over hot rice.
Tips, Tricks and Tweaks:
1. You can use frozen (steam in the bag) broccoli for less mess.
2. I sliced the baby corn in half.
3. Use other veggies like snow peas or water chestnut.
4. If it is too thick for you, add more beef broth.