Beef, Broccoli and Baby Corn

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.