Chinese Beef With Broccoli
Chinese Beef With Broccoli is From preparation to the plate, this recipe takes around 30 minutes.
Instructions
Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl.
Add the steak and toss to coat; refrigerate until ready to cook.
Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
Heat 1 tablespoon peanut oil in a large skillet over high heat.
Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate.
Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes.
Add the tomatoes and cook, turning gently, 2 minutes.
Transfer the onion and tomatoes to the plate with the broccoli.
Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet.
Add the garlic and steak and stir-fry 1 minute.
Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes.
Serve with rice, if desired.
Photograph by Antonis Achilleos
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Raats Original Chenin Blanc. It has 4.5 out of 5 stars and a bottle costs about 14 dollars.
Raats Original Chenin Blanc
Original Chenin is crafted without the use of any oak in order to preserve the wine's "original", vibrant fesh fruit character. It's packed with succulent flavours of pineapple, golden delicious apple and citrus, with hints of ginger, honeysuckle and orange blossom and a lovely minerality. This bright, tasty offering from Chenin master Bruwer Raats rivals the finest Loire Valley Chenin."Really clean-cut, with white peach, honeysuckle and mineral notes that drive through the lengthy, well-defined finish. There's also great crunchy acidity buried here."Wine Spectator89 Points