Quick & Easy Chinese (16 page)
Read Quick & Easy Chinese Online
Authors: Nancie McDermott
BEEF WITH BROCCOLI
Within the Chinese culinary tradition, beef is something of a newcomer, given that the raising of cattle was traditionally limited to working animals such as oxen and water buffalo. Recipes for beef abound within the Chinese restaurant repertoire, and you will be pleased with how well you can make them at home.
My favorite cuts for stir-fry cooking include sirloin tip, tri-tip, and flank steak. You can use any tender beef cut, slicing it against the grain into thin slices about 2 inches by 1 inch. I’ve used less expensive cuts which are chopped into chunks for stew or kebabs, with very tasty results as well. You may see meat cut into strips for stir-fry or fajitas, and these will work, although they tend to be rather thick and might benefit from a little further slicing if you find them a bit tough.
To get thin slices at home, place the meat in the freezer for 30 minutes or so, until it is partially frozen and can be thinly sliced easily. Or defrost frozen meat, keeping track of your timing so that you get to slice it when it is about three-quarters of the way thawed, giving you the same texture which takes to slicing well.
These dishes make constant use of the seasonings and ingredients that anchor your Chinese-recipe pantry, from soy sauce and Asian sesame oil to oyster sauce, dark soy sauce, cornstarch, and sherry or Shaoxing rice wine. If you can keep these basic seasonings handy on your counter, or perhaps in a caddy you can easily set out at cooking time, you’ll be ready to cook these recipes anytime.
Start with
Beef in Oyster Sauce
(page 81),
Mongolian Beef
(page 73), or
Sesame Beef
(page 76), none of which calls for much chopping. For a one-dish supper over rice or noodles, enjoy
Beef with Broccoli
(page 69) or
Pepper Steak
(page 70).
Orange Beef
(page 74) lets you put unusual flavors on the table easily, and
Spicy Beef in Lettuce Cups
(page 79) help you fire up your menu in a delicious way. All are hearty and so tasty that you will want to enjoy them often.
A delicious classic combination found in Chinese restaurants around the world, this dish makes a fantastic one-bowl supper over rice. With its luscious sauce, it works nicely, too, tossed with hot pasta. In Asia the green of choice would be
gai lan
, also known as Chinese broccoli, a delicious, sturdy member of the cabbage-broccoli family, in which flowers are minor and stem and leaves are the stars. To make the broccoli florets, cut the broccoli in half lengthwise unless they are very small.
¼ cup chicken stock or water
2 tablespoons oyster sauce
1 tablespoon soy sauce
½ teaspoon dark soy sauce or molasses (optional)
½ teaspoon sugar
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons vegetable oil
2 teaspoons chopped garlic
2 teaspoons chopped fresh ginger
½ pound thinly sliced beef
3 cups broccoli florets
SERVES
4
In a medium bowl, combine the chicken stock, oyster sauce, soy sauce, dark soy sauce, if using, and sugar, and stir to make a smooth sauce. In a small bowl, combine the water and cornstarch.
Heat a wok or a large, deep skillet over high heat. Add the oil and swirl to coat the pan. Add the garlic and ginger and toss until they release their fragrance.
Add the beef, spreading it out into a single layer. Cook undisturbed until the edges change color, about 30 seconds. Toss well, and then add the broccoli florets. Cook 1 minute, tossing once, until they are shiny and bright green.
Add the chicken stock mixture, pouring it in around the sides of the pan. Cook, tossing often, until the broccoli is tender and the beef is done, 2 to 3 minutes.
Add the cornstarch mixture to the center of the pan. Toss to combine everything well, and as soon as the sauce thickens, transfer to a serving plate. Serve hot or warm.