Saturday, March 1, 2008

Chinese Takeout ATK Style

I received the America's Test Kitchen "Best New Recipe" Cookbook for Christmas and have just now made my first recipe. I had bought some rancher's reserve beef strips and decided to make the Stir-Fried Beef and Broccoli with Oyster Sauce. I was a bit afraid it would have too much of an oyster sauce flavor, something I am not that fond of. But leave it to the chef's at ATK to create a wonderful stir fry that tasted just like Chinese takeout. Enjoy!

Sitr-Fried Beef and Broccoli with Oyster Sauce
from The Best New Recipe cookbook

1 LB flank steak, sliced
3 TBS soy sauce
1 TBS dry sherry
2 TBS chicken broth
5 TBS oyster sauce
1 TBS light brown sugar
1 tsp toasted sesame oil
1 tsp cornstarch
6 cloves garlic, minced
1 TBS minced fresh ginger
3 TBS peanut or vegetable oil
1 1/4 LBS broccoli, florets cut into bite-size pieces
1/3 cup water
1 small red bell pepper, diced
3 medium scallions, sliced 1/2 inch thick

Combine the beef and soy sauce in a medium bowl; cover with plastic wrap and refrigerate at least 10 min or up to 1 hour, stirring once.

Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in measuring cup. Combine the garlic, ginger, and 1 1/2 teaspoons peanut oil in small bowl.

Drain the beef and discard the liquid. Heat 1 1/2 teaspoons of the peanut oil in a non-stick 12 inch skillet over high heat until smoking. Add half the beef to the skillet and break up the clumps; cook without stirring, 1 minute, then stir and cook until the beef is browned around the edges, about 30 seconds. Transfer the beef to a medium bowl. Add 1 1/2 teaspoons of the peanut oil to the skillet, heat until just smoking, and repeat with the remaining beef.

Add 1 tablespoon of the peanut oil to now-empty skillet; heat until just smoking. Add the broccoli and cook 30 seconds; add water, cover the pan, and lower the heat to medium. Steam the broccoli until tender-crisp, about 2 minutes; transfer to paper towel–lined plate.

Add the remaining 1 1/2 teaspoons peanut oil to the skillet; increase heat to high and heat until just smoking. Add the bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes.

Clear the center of skillet; add the garlic and ginger mixture to the clearing and cook, mashing mixture with a spoon, until fragrant, 15 to 20 seconds, then stir mixture into the peppers. Return the beef and broccoli to skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds.

Transfer to serving platter, sprinkle with the scallions, and serve.

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