Charred Broccoli Beef � Broccoli Week Continues

Charred Broccoli Beef � Broccoli Week Continues
Di Posting Oleh : NAMA BLOG ANDA (NAMA ANDA)
Kategori : Asian Cuisine Beef Vegetables

I saw a charred broccoli salad online somewhere recently, and for whatever reason I had the idea to try the same technique for a fairly classic version of broccoli beef. Getting to burn food on purpose is always fun, and in addition to adding a whole extra layer of flavor, I love how this looks.

There�s never been a pretty broccoli beef, but I�d say this is at least handsome, and to make it even more attractive, feel free to double the sauce. The amounts below make just enough to glaze, plus a few extra tablespoons, so it you want lots of sauce to saturate your rice, you should probably make extra.

As I mentioned in the video, never use cooking sherry for cooking with sherry.  Just use sherry. The kind you drink. The good news is, we�re going to let you buy the cheapest bottle at the wine store. Cooking sherry tastes horrible, and has salt added to it, which was originally there so cooks wouldn�t drink it.

If you do make this, and you�re wondering why it doesn�t taste as good as the one from the Chinese takeout place, well, I can answer that in three initials, M.S.G. I�m not a fan of what it does the body, and don�t use it in my cooking, but if you do sprinkle some in, I think you�ll find it remarkably close. Plus, they�re not charring the broccoli. I really hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

For the beef:

1 pound skirt steak

salt and freshly ground black pepper to taste

1 tablespoon cornstarch

2 tablespoons vegetable oil

For the sauce:

1/4 cup oyster sauce

3 tablespoons dry sherry

1 tablespoon soy sauce, plus more to taste

2 teaspoons ketchup

1/2 cup chicken broth

1 1/2 teaspoons cornstarch (use 2 for a thicker sauce)

Final Assembly:

2 teaspoon vegetable oil (plus a little fat from frying the steaks)

3 cloves minced garlic

prepared sliced beef

1 pound broccoli florets, charred in hot oven with a few drops of oil

pinch cayenne

4 cups steamed rice for service

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