Broccoli – Ginger Beef– Our summer lunch recipe wagon presents a summer meal you can take to work or camp, or the beach. Our recipes are quick, easy and less than 30 minutes to make. Make our recipes the night before, refrigerate and pack for the next day. Or, on the other hand, you can make our meals and freeze them for next week. Our special today is Broccoli – Ginger Beef
A combination of ginger and water chestnuts gives this beef stir-fry a distinctly Far Eastern flavor. It goes well with steamed rice or Chinese noodles.
SUMMER RECIPE WAGON: Broccoli – Ginger Beef
½ cup plus 1 tablespoon reduced-sodium soy sauce
1½ tablespoons cornstarch
4 ½ tablespoons honey
1½ tablespoons dry sherry
1 ½ inch -thick boneless beef sirloin steak (about 1 pound)
3 tablespoons vegetable oil
1 tablespoon slivered fresh ginger
4 cups broccoli florets
½ cup water
1 can (8 ounces) sliced water chestnuts or bamboo shoots, drained
1/3 cup sliced green onions
Salt to taste
In
a cup, combine soy sauce, cornstarch, honey, and sherry. Trim and discard any excess fat from steak. Cut the beef lengthwise into 2 strips, then crosswise into 2 strips., then crosswise into ½ inch -thick slices.
Use
a wok or 5 -quart Dutch oven, heat oil over high heat. Add ginger and stir-fry for 1 minute. Add the beef slices and stir fry until they are well browned, about 3 minutes. With a slotted spoon, move the beef and ginger to a bowl and put aside.
Reduce
the heat to moderate. Add broccoli and water to the wok. Cover and cook, until the broccoli is crispy-tender, about 3 minutes. Add water chestnuts, green onions, and the soy sauce mixture to the broccoli; cook to a boil. While cooking, stir, until the mixture I thickened, about 2 minutes.
Return
the beef and any accumulated juices to the broccoli mixture; stir to combine. Season with salt, if desired, and pack in a heated meal tote for a hot lunch to go.
Have a Safe, Happy Summer!!
SUMMER CHEF