Beef and Broccoli with Black Bean Sauce
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(Created page with "Category:Recipes Original recipe from [http://www.finecooking.com/recipes/stir-fried-beef-broccoli-black-bean-sauce.aspx Fine Cooking]] magazine. * 3/4 lb skirt or flank ste...") |
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[[Category:Recipes]] | [[Category:Recipes]] | ||
| − | Original recipe from [http://www.finecooking.com/recipes/stir-fried-beef-broccoli-black-bean-sauce.aspx Fine Cooking | + | Original recipe from [http://www.finecooking.com/recipes/stir-fried-beef-broccoli-black-bean-sauce.aspx Fine Cooking] magazine. |
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| + | One nice feature of this recipe is that it is heavy on the vegetables: more broccoli than most. | ||
* 3/4 lb skirt or flank steak, sliced across the grain 1/4 inch thick | * 3/4 lb skirt or flank steak, sliced across the grain 1/4 inch thick | ||
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*2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry | *2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry | ||
*1 Tbs. cornstarch | *1 Tbs. cornstarch | ||
| − | *2 tsp. Asian chile sauce or paste | + | *2 tsp. Asian chile sauce or paste (I use Sriracha sauce.) |
Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside. | Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside. | ||
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* 1/2 cup toasted cashews, coarsely chopped (optional) | * 1/2 cup toasted cashews, coarsely chopped (optional) | ||
| − | + | Add the cashews and toss to combine. | |
