Beef and Broccoli Stir-fry

Happy Chinese New Year!! In honor of the holiday this week, I thought it only appropriate to share a Chinese food recipe. Its coming in the form of a guest post from my friend, Denise--one of the authors over at Taking Route, a blog for expats. 

We live in a city that has very little diversity.  Our neighbors are proud of their food.  Every meal consists of fried chicken, fried fish, or stewed meat with a concoction of spices and chili peppers with a small side of veggies (on a lucky day).  I love the food; don’t get me wrong but everything starts to taste the same after a while.   In our U.S. town, Mexican, burger joints, donut shops, Chinese…whatever you want, are always within easy reach.  King Wok was our neighborhood Chinese dive nestled between Mailbox, Etc. and T.J. Maxx at the shopping strip near our home.  You walked in to the steamy little take-out place and within minutes walked out with several white cartons of delicious Chinese food.  A few fortune cookies were always thrown in there for fun.  You know what was free?  The smell of eggrolls that seeped into your pours and lasted hours after you changed your clothes.  Mmm-mmm.

But I loved that place.  Chinese take-out is almost as American as BBQ and hotdogs.  And though I live close to China (well, relatively speaking), American Chinese food is not to be found.  So I make my own.  You know, the true expat way.

This Beef and Broccoli recipe can be made faster than it took to send my hubby down to King Wok.  It’s quick and good.  That’s a great combination.  

Beef and Broccoli

3 Tbs cornstarch, divided

½ cup + 2 Tbs water, divided

½ tsp garlic powder (or ½ Tbs mince fresh)

1 lb round steak or whatever you can get, cut into thin 3-inch strips

2 Tbs oil, divided

4 cups broccoli florets

1 small onion, cut into thin wedges

1/3 cup soy sauce

2 Tbs brown sugar (or palm sugar)

1 tsp ground ginger (or 1 Tbs minced fresh)

In a bowl, combine 2 Tbs cornstarch, 2 Tbs water and garlic powder until smooth.  Add beef and toss.  Set aside.  Combine soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; set aside.  In a large skillet or wok over medium high heat, stir-fry beef in 1 Tbs oil until beef reaches desired doneness; remove and keep warm.  Stir-fry broccoli and onion in remaining oil for 4-5 minutes.  Return beef to pan.  Add soy sauce mixture to the pan.  Cook and stir for 2-5 minutes until thickened.  Serve over steamed rice.  

Notes: For China people, you can use doufen like locals would in place of cornstarch if you want. If beef isn't good where you are or too expensive, try subbing slices of pork or chicken!