Beef Broccoli

Beef Broccoli is one of my favorite Asian dishes, and one that most of my family will eat.  I remember finding this version among my mother-in-law's recipes, a remnant from her days learning to cook.  She truly could not boil water when she married, but attended class after class until she was quite adept in the kitchen.  I learned a lot from her and spent many hours trying to write a "recipe" for her "a little bit of this" and "a pinch of that" style cooking.

I haven't made Beef Broccoli in a long while, but did so recently and once again fell in deep-like with this recipe.  I left out the onions for my family, and we still enjoyed the flavor of the meat served over rice.

Slice the meat thinly across the grain.  Add baking soda and water and let stand for several hours or overnight.
1 lb. beef flank or other thin cut
1 tsp. baking soda
1/4 C water

Combine the following ingredients and mix well.  Set aside. 
1/4 C soy sauce, reduced sodium
2 T oyster sauce
1 tsp. sesame oil
1 tsp. sugar
1 tsp. cornstarch
1/2 tsp. salt

Heat a wok or heavy frying pan.  Add the oil and stir fry the meat until no longer pink.  Remove the meat.  Add the broccoli and green onions.  Toss for a few minutes and return the meat.  Add the sauce and stir until it thickens.  Serve at once.
2 T oil
2 C broccoli florets blanched for 1 minute
3 green onions, cut into 2-inch lengths

This meal is best prepared fresh, however, you can purchase the meat and freeze it, along with a bag of frozen broccoli.