So apparently, my doctor feels that I need to increase my red meat intake. (Sigh...) I truly am not a big beef eater, but I told the hubby that I would try to start making more beef for dinner. He responded with a loud and profound "YESSS"! LOL. My hubby is definitely a steak and potatoes kind of guy...
Well, you guys know me, anything that I can fix in my new wok is gonna be high on the recipe finder list. So, back to Youtube I went to look for a good-looking and delicious-sounding recipe. Of course I checked out my girl Lila's site. I've never been disappointed by anything that I've made from her page. I also checked out my current obsession with Kai. He had a good-looking Mongolian Beef video, but there were too many ingredients that I didn't have in the house and I really didn't feel like going to the grocery store. So, I combined aspects of his recipe with parts of Lila's and made my own tasty homemade Chinese.
It came out really great and tasted delicious. Hope you enjoy the recipe.
1 lb flank steak or stir-fry beef - cut into 1-2 inch pieces
1 bag frozen broccoli cuts
1/2 cup chopped onion
2 cloves minced garlic
3 Tbsp cooking oil
Meat Marinade (Marinate for approx. 10 mins while preparing other ingredients):
1 Tbsp cooking wine
1/2 tsp garlic salt
Stir-Fry Sauce (can halve the sauce for less if you like):
1 cup beef broth
4 tsp sugar
4 tsp rice vinegar
4 Tbsp oyster sauce
2 Tbsp soy sauce
2 Tbsp cornstarch
Water (just enough to dissolve cornstarch when stirred)
- Heat 2 Tbsp cooking oil in wok on high heat.
- Cook onions and garlic in oil until tender.
- Add beef to wok until browned (should still be pink in the center to avoid overcooking).
- Remove beef from wok and add 1 Tbsp cooking oil to wok to heat.
- Add broccoli cuts and stir fry until tender.
- Add beef back to wok.
- Add stir fry sauce to wok and heat until boiling.
- Pour sauce thickener into mixture, stir well and return to boil.
- Simmer on low heat until sauce has thickened.
- Serve with rice and enjoy!