Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Beef And Broccoli Stir Fry

on October 9, 2013

2013-09-24 12.53.24Ok ,I’m back on now.  I was blogging earlier about my Beef and Broccoli recipe.  It’s a great dish and I love Asian cuisine. Their culture seems to have the technique of ” balancing  flavors”, down to an art form. Salty, sweet, hot, and sour in their cuisine is perfect.  The key to cooking these dishes is to have all your prep done in advance, because the cooking process is very fast.  I love that.  I serve this dish with a Cilantro Lime Rice.


1-1/2 pounds of sirloin filet

1 cup of basmati rice

1bunch of green onions  (sliced diagonally both green and white parts)

1 red pepper (julienne)

1 red onion (optional)  sliced in half moons very thin

1 red Fresno chili (minced

1 inch piece of fresh ginger (peeled and minced)

2 cloves of garlic ( minced)

1 head of broccoli (cut into florets and blanched)

1 tablespoon of Shaoxing rice wine (can sub a dry Sherry)

1 tablespoon of Tamari

3 tablespoons of light soy sauce

2 teaspoons of sesame oil

1 tablespoon of sugar

1/4 cup of corn starch (reserve 1 good tablespoon for the end to thicken sauce

3 cups of chicken broth

1 lime

1 bunch of cilantro

1 teaspoon of kosher salt

1/4 teaspoon of black pepper

2 tablespoons of peanut oil  (or a neutral flavored oil)


First get your wok nice and hot but have everything you’ve prepped ready.  Slice the beef filet very thin.  To do this I put the meat in the freezer for a little while so the meat is firm and this makes it easier to slice.  Take the cornstarch, except for the one tablespoon, salt and pepper, and mix it in with your hands and cover all the slices of beef.  All right here we go. When the wok is hot add the 2 tablespoons of peanut oil to the wok and swill it around it should be smoking a little then add garlic, Fresno pepper, and ginger. Stir it around then add your beef.  Let meat sit do not stir so it has a chance to brown.When you see the meat starting to get some color start to turn the pieces to brown the other side. When meat is nice and brown start adding the red pepper, red onion.  (In a small bowl have this mixed a set to the side, so its ready when you are) Add Shaoxing rice wine, soy sauce, Tamari, and sugar, add this mixture into the wok and stir. In another small bowl mix the 1 reserved tablespoon of corn starch with 2 tablespoons of cold water and whisk until dissolved.  Pour this mixture into the work and let everything simmer for a minute or two ( you’ll see the sauce thicken).  Last I add the broccoli florets so they don’t get turn a brown color and stay crisp, Take off the heat and drizzle the two tablespoons of sesame oil and toss . Garnish with the sliced green onions to finish.

Directions for:  Cilantro Lime Rice:

Put 2 cups of chicken broth into a  pot ( I like to add 1 teaspoon of olive oil to the broth to insure rice doesn’t stick together) and bring to a boil. Pour in your rice and stir once. Bring to a boil, then put a lid on it and turn the heat down and simmer for about 18- 20 minutes.  Do not remove lid and peek. If you have a glass fitting lid for your pot it’s even better because you can see the little wells start to form as the rice absorbs the liquid.  Don’t worry your rice will be perfectly cooked every time. When the times up take the lid off and add the zest of one lime, and maybe a couple of drops of the lime juice.  Chop around 3 tablespoons of the cilantro add that in. Fluff the rice with a fork and mix together.  I serve this dish by putting a ring of the rice around the center of the plate and fill the center with the Beef and Broccoli.  So good!


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