Broccoli Beef Stir Fry (Chinese Take In)

Chinese food is one of my absolute favorite dishes. All those vegetables and meat mixed together with a sweet and savory sauce, umm so good. I have to admit that for the best Chinese food you need to go out to a great Asian restaurant or order great take out. As much as I love take out it can get kind of expensive.

A nice alternative is recreating those wonderful dishes at home. I found a recipe for Broccoli Beef Stir Fry on Dinners On Me. The recipe looked very pretty good, so I thought I would give it a shot. My favorite Chinese dishes usually have chicken in them, but my husband prefers beef.

I think this recipe would be great with chicken or beef. To get nice, thin slices of meat, place the beef in the freezer for about 30 minutes and then slice thin with a very sharp knife. This recipe uses fresh ginger which I love. When you purchase fresh ginger it's usually a pretty good size ginger root and you never use the entire root for one dish.

I found a great way to store the remaining ginger you wont be using, freeze it! You can click here to see how to store and freeze your ginger, it's so easy. This dish was very good and very flavorful, I will defiantly be making it again. 

These are the ingredients you will need: Broccoli florets, thinly sliced beef, brown sugar, soy sauce, hoison sauce, garlic, ginger root, water chestnuts or Chinese pea pods, cornstarch, vegetable and sesame oil.

Combine first 7 ingredients and refrigerate 4 hours or overnight.

just like this.

Cook broccoli in small pot of boiling, salted water until almost crisp-tender, about 2 minutes; drain. Rinse under ice cold water to cool and stop the cooking process.

Heat oil in heavy large skillet over high heat. Using slotted spoon, transfer beef to pan - RESERVING MARINADE. Stir-fry beef until just no longer pink - about 2 minutes.

Add broccoli, pea pods and green onions and water chestnuts. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes.

Stir cornstarch into reserved marinade. Pour marinade over veggies in pan. Add beef and cook until liquid boils and thickens 2-3 minutes. I added about 3 tablespoons hoison sauce at this point in the recipe.

Here is the remainder of the ginger root ready to go into the freezer. It was such a snap to cut up and just toss it in a freezer back. Now when i need fresh ginger I will have it on hand.