I have been meaning to make Beef with Broccoli for a long time – the most popular Chinese beef dish in America. I can’t say that it is genuinely Chinese but I used a sample of my Chinese ingredients and it turned out nicely. Being mindful of the ‘eat less meat and more veg’ I only used 5 oz. of beef, but I used tenderloin because I didn’t want to risk having tough chewy beef (cheaper cuts of beef need longer cooking to be tender). I chopped the broccoli into little pieces and also used some of the stems. No added salt is needed in the cooking as the soy sauce provides more than enough. I live near a good Asian supermarket where there is an extensive range of gluten free products.
1 tbsp. sesame oil
1 shallot – finely chopped
1 large clove of garlic – grated
1 good, fat inch of ginger – grated
1 tbsp. soy sauce (San-J Organic Tamari gluten free soy sauce)
1 tbsp. Hoisin sauce (Premier Japan Organic Gluten free Hoisin sauce)
1 tbsp. Mae Ploy Sweet Chilli Sauce
1 tbsp. Rice Vinegar
1 tbsp. olive oil
2 tbsp. beef stock
5 oz. beef tenderloin – finely sliced, then chopped into small pieces
2 heads of broccoli – cut into small pieces
Heat the sesame oil in a skillet/frying pan with a glass lid. When nice and hot, add the shallot and cook for a few minutes before adding the garlic and ginger.
During this time whisk together the sauce ingredients – soy sauce, Hoisin sauce, chilli sauce, vinegar, oil and beef stock.
Next, tip in the beef and cook for a minute or two, then add the broccoli and pour over the sauce. Bring to a boil, turn down the heat and simmer with the lid on for 5 minutes or so until the broccoli is cooked but not soggy.