Beef & Broccoli

Recipe by Dani Brown

Beef & Broccoli, preserved in the Brown Family Cookbook 2020.

Ingredients

1-½ pound beef, I like to get a roast cut
1 T Minced Fresh Ginger paper thin, can use flank steak, etc. Can Crushed Red Pepper, to taste also use chicken!
5 whole Scallions, sliced
½ cup Soy Sauce
2 cups Broccoli (steamed)
3 T Sherry (Or can use Snow Peas, haricot verts,
2 T Brown Sugar squash, corn, etc.)
2 T Cornstarch
3 Tablespoons Peanut or Olive Oil

01
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, ginger and red pepper flakes. Add sliced meat to bowl and toss with hands. Set aside.
02
Heat oil in a skillet over high heat. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
03
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, broccoli and green onions. Stir over high heat for 30 seconds, then turn off heat. Check seasonings. Mixture will thicken as it sits. Serve immediately over rice.