Beef and Broccoli is the epitome of Chinese food in our book. It just doesn’t get better than tender slices of beef that are SO juicy, SO flavorful as they soak up the marinade and are then slathered in savory soy, ginger, garlic sauce. The rich flavor is complimented by crisp-tender broccoli florets and hot steaming rice.
Try it today at Eastside Cannery, delicious when dining in or "to go"!
Chef Eric's Beef and Broccoli
8 oz Beef cut into 2 inch strips
12 oz broccoli florets
2 tbl olive oil
1 tbl garlic oil
1 tsp minced garlic
2 oz sliced carrots
2 oz canned water chestnuts
2 oz shitake mushrooms
2 tbl oyster sauce
1 tbl chicken base
1 tsp mushroom soy sauce
1 tsp potato starch
4 oz chicken broth
Heat wok or cast iron fry pan to high heat and add olive oil until hot then add beef until browned. Remove from heat and set aside.
In a steamer, steam broccoli, carrots, water chestnuts and mushrooms for 2 minutes. Remove and set aside.
In wok on high heat add garlic oil, minced garlic, oyster sauce, mushroom soy sauce, chicken base and toss to blend. Add chicken stock and potato starch and stir until it turns into a gravy (about 2 minutes), add beef, broccoli, carrots, water chestnuts, mushrooms and toss to blend.
Serve immediately with a side of steamed jasmine rice.