Recipe: Beef with Broccoli

Beef with Broccoli

½ lb beef
4 C fresh broccoli (1 lb)
1 wedge ginger size of quarter
2 t cornstarch mixed with 2 t water
½ t monosodium glutamate
Dash pepper
2 T vegetable oil
½ t salt
¾ C chicken stock or water

Marinade for beef:
1 t cornstarch
1 t light soy sauce
2 t sherry
¼ t sugar
¼ t vegetable oil

Preparation: Slice beef and add marinade. Wash broccoli and peel off tough outer layer. Slice broccoli stems diagonally into paper-thin slices and divide flowerets into 3 or 4 small sections, depending on size. Smash wedge of ginger. Mix cornstarch, water, monosodium, and pepper. Set beside pan.

Cooking: Using a high flame, heat pan and add 1 T of oil, salt, and ginger. Add broccoli and stir. Add stock and cover for 6 minutes, stirring occasionally. Uncover, stir, remove, and set aside. Heat pan again and add remaining tablespoon of oil. When pan is red hot, add beef and flatten against sides of pan. Chow for 45 seconds until beef is three-quarters cooked. Add broccoli and stir in cornstarch mixture. Cook until gravy thickens.

Serves 2 or 3

Broccoli, like any member of the cabbage family, should not be overcooked otherwise it will taste sulfurous. Color should be the main guide. It is done when it is bright green.

This recipe can be used as a guide to cook beef with cabbage, cauliflower, kohlrabi, kale, Chinese cabbage, Chinese celery cabbage, or any number of other vegetables. The reader should keep in mind that cooking times will vary and should use color as his main guide. Depending on personal taste, one may add 2 t of soy and cut down some of the salt if one wants a variation.