cashew halves, if desired1 In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.
remove and keep warm. broccoli florets. 1 In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. 2 Add beefand toss. 3 In a large skillet or wok over medium high heat, stir-frybeef in 1 tablespoon oil until beef reaches desired doneness. 4 Stir-frybroccoliand onion in remaining oil for 4-5 minutes. 5 Return beef to pan. 6 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth. 7 Cook and stir for 2 minutes
We all know the popular BeefandBroccoli dish and definitely had created or own versions in one way or another, some put extra vegetables like carrots or mushrooms, some uses other meat like chicken or pork but in this instance I will be using a different type of broccoliand it is the Chinese … Continue reading »