Stir-Fry Beef and Broccoli

Stir-fry Beef & Broccoli Recipe by Whitney St. John

As a political philosophy, the realization that ethnic diversity is worth celebrating replaced the notion of the American melting pot long ago. Yet when applied to American cooking, with its way of fusing together other culinary traditions “melting pot” is spot on. Here’s a classic example of such American Fusion cooking, which like others in this book, is sure to raise the eyebrow of your average food purist. But as Whitney might add, it’s delicious … as long as you use your chopsticks, who cares?

With nearly 40,000 Chinese restaurants across the nation (more than all McDonalds, Burger Kings, Wendy’s and KFCs combined), what many know as “Chinese food” is a shining case in point. It’s a cuisine that emerged from 19th century California, when Chinese restaurateurs modified their dishes to suit non-Chinese tastes by using local ingredients, fusing together regional cuisines, and creating new dishes like fried wontons, Crab Rangoon, and (to the delight of those Woodman “Aunties”) chop suey. And never mind the fortune cookies. Those were invented in San Francisco for use in Golden Gate Park’s … Japanese Tea Garden.

Beef and Broccoli Ingredients

2 pounds beef, cut into strips

1 head of broccoli, cut into pieces

1 large onion, sliced

2 tablespoons vegetable oil, divided

½ cup water, divided

For the Marinade/Sauce

Combine the following ingredients and mix thoroughly

2 tablespoons corn starch

2 tablespoons soy sauce

2 teaspoons sherry

½ teaspoon salt

½ teaspoon granulated sugar

How to Make Stir-Fry Beef and Broccoli

Add the meat to the marinade and set aside. Heat 1-tablespoon oil to medium-high heat in a wok. Stir-fry the onions and broccoli until the onions are slightly browned. Add ¼ cup water and cook just enough to cook broccoli. If water evaporates, add a bit more. Remove vegetables and water and set aside. Add the remaining oil to the wok heat to medium-high heat and add the beef. Cook until the meat reaches the desired degree of doneness. Then add the onion and broccoli back to the wok, stirring to coat the vegetables with the sauce and heat through. Add the remaining water if you need more sauce. Serve with rice, pineapple chunks, and crusty bread. Serves 8.

When you and your loved ones have enjoyed your delicious beef and broccoli dish, make sure to check out our new cookbook for additional meal recipes!