Wok It!

Recently I purchased a new Calphalon Wok, and being in the mood for Chinese food, well how could I deny my Wok? I have to say that not one of my new Calphalon purchases has disappointed yet. Food cooks easily, without much addition of butter or oil, and slides out just as easily, but would my Wok stand up to my expectations? Oh yes it did!

Chinese Beef with Broccoli

Ingredients:

1 lb sliced round steak, ¼ inch thickness
1 lb broccoli florets, cut apart
2 Tbsp sesame oil (substitute canola or peanut oil if not available)
1 tsp minced garlic
1/8 tsp ground black pepper
1 tsp cornstarch, dissolved in 1 Tbsp water

Marinade:

1 tsp soy sauce
1 tsp Chinese rice wine (substitute dry sherry if not available)
1/2 tsp cornstarch
1/4 tsp ground ginger

Sauce:

2 Tbsp oyster sauce
1 tsp Chinese rice wine (substitute dry sherry if not available)
1 Tbsp soy sauce
1/4 cup beef broth

Preparation:

Mix together the ingredients listed under Marinade; pour over beef, mix and refrigerate for 15 minutes. In a small bowl, mix together ingredients listed under Sauce, set aside.

In a large saucepan, bring salted water to a boil; cook the broccoli for 3 minutes. Remove the broccoli to a bowl of cold water to stop the cooking process; drain and set aside.

Heat a large skillet or Wok on high heat; it will be ready for use when droplets of water sizzle; add the oil and move the pan so the oil coats the interior. Add the beef in a single layer and let it cook for 1 minute without moving it around. Flip the beef slices over and fry for an additional 1 minute; mix in the garlic and black pepper. Pour in the sauce; add the broccoli, mix well and let cook for 3 minutes. Pour in the dissolved cornstarch; bring to a boil and stir until sauce thickens, about 1 minute.

Makes 4 servings.

Though this is delicious with white rice, I couldn't fight the desire to have the Beef with Broccoli with fried rice.

Indulge your taste buds.

Mary Cokenour