Recipe by Mema T
"This is my husband's new favorite. I don't think we will be going back to our favorite Chinese food restaurant any time soon. Very easy. Makes four large adult servings. I made egg rolls off this site and steamed white rice as sides. YUM!"
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Asian (toasted) sesame oil
1 1/2 pounds
beef sirloin steak, trimmed and cut into 1/8-inch-thick slices
vegetable oil, plus more if needed
thin slice fresh ginger root
broccoli, cut into florets
1 (16 ounce) can
sliced mushrooms, drained
This is a solid recipe. Just a couple of hints. Partially freeze the beef and slice it against the grain, very thin. I marinated the beef for almost 24 hours. (I didn't plan on that, it just happened) Add the broccoli first and sprinkle with a tiny bit of sugar and add 1/4 cup broth, cover and steam for about 5 minutes. Remove from the wok and add the mushrooms (I use fresh mushrooms) and snow peas - cook for just a couple of minutes. Remove and add the beef and marinade - it will cook in about 5 minutes, maybe less. I added about 1/2 cup of broth at the end to make more sauce. Add the broccoli etc... back in and toss. Without the addition of the broth there would not have been enough sauce. Serve with rice - quicker than driving for take out and so delicious. Thanks!
This is a great recipe. I added carrot strips to the veggie mix. We loved the marinade and next time plan to double the mixture. Great dinner!
* Percent Daily Values are based on a 2,000 calorie diet.
Jamey's Restaurant Style Beef and Broccoli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 209
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