This is actually beef with broccoli and mushrooms and onions, but it’s still delicious! Whenever I cook stir fry I’m always amazed at how quick and easy it is to get a fabulous meal on the table for dinner. I love this dish! And it’s a one pot dish with all the broccoli. Just steam some rice and you are good to go.
I used red wine in place of the Chinese rice wine with good results. I also added mushrooms and onions. I doubled the recipe and we barely had leftovers so plan ahead if you have a crowd or are hungry!
- 3/4 pound sirloin roast sliced thinly across the grain
- 3/4 pound broccoli florets
- 2 tablespoons high-heat cooking oil (I use grapeseed oil)
- 2 cloves garlic, very finely minced
- 1 teaspoon cornstarch, dissolved in 1 tablespoon water
- Sliced mushrooms (optional)
- Sliced onion (optional)
- 2 tablespoons oyster sauce
- 1 teaspoon Chinese rice wine (or wine, I used red wine)
- 1 tablespoon soy sauce
- 1/4 cup chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon Chinese rice wine (or wine -- I used red wine)
- 1/2 teaspoon cornstarch
- 1/8 teaspoon freshly ground black pepper
- Stir together marinade and marinate beef for 10 minutes.
- Prepare sauce in a small bowl and set aside.
- Boil salted water in a medium pan. Cook broccoli for 2 minutes in the water and strain. Set aside.
- Heat a large frying pan or wok over high heat. Add oil.
- Add mushrooms and onion and cook until soft. Remove veggies from pan and set aside.
- Heat more oil in pan and cook beef, in a single layer, for a few minutes. Then turn meat over and cook for another few minutes.
- Pour sauce in to pan.
- Add broccoli, mushrooms and onion back to pan.
- Bring sauce to a boil and then add dissolved corn starch.
- Cook, stirring, until sauce thickens.