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just like mom's a
homemade chinese meal
by Yee-Fan Sun | 1 2 3 4
continued from page 1
beef with broccoli
My
mom’s beef with broccoli is one of those Chinese dishes that even
the pickiest of eaters dives into with relish. The beef is tender,
the broccoli cooked just to the point where there’s still a hint
of crispness, the sauce lick-your-chopsticks-clean scrumptious.
12 oz. flank steak
1 lb. broccoli
2 tsp. cornstarch
3 stalks scallions
2 thin slices of ginger
cooking oil
marinade
¼ heaping teaspoon baking soda
½ tsp. sugar
½ tsp. salt
1 Tbsp. soy sauce
2 Tbsp. water
sauce
2 Tbsp. oyster sauce
2 Tbsp. water
1 tsp. cornstarch
serves 4
1 If
your flank steak isn’t already folded up into a thick block (say,
an inch-and-a-half or so), fold it up. If it’s already good and
thick, leave it alone. Freeze the steak.
2 The morning
before you want to cook it, move the steak to the fridge to let it
partly thaw until close to dinnertime. You want it to be a pretty solid
block still, but just soft enough that you can get a knife through
it; the edges will be squashy but the middle still fairly frozen. Having
the meat only partially thawed will make it much, much easier to work
with. Slice the beef nice and thin, and slide into a mixing bowl.
3 Add the marinade
ingredients to the mixing bowl, and stir well to coat the meat. Let
sit for 30 minutes.
4 While you’re
letting the meat soak up the marinade, mix up the sauce ingredients
in a small bowl. Set aside.
5 Cut up the
broccoli into bite-size florets; chunk up the stem. If you’re anal-retentive
like me, you can peel the broccoli (use a paring knife to remove the
outer tough skin); this makes for a nicer presentation, and saves you
the effort of chewing through the fibrous skin. Chop the scallions
into 1” sections. Slice the ginger. |
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