Рецепт Beef with Broccoli, Red Pepper and Scallion Stir-Fry
A
great stir-fry is a gift to weeknight cooks. After the initial chopping and slicing, few things cook faster or give more satisfying
results. Since this is a Chinese
technique, it’s ideal for dishes like Beef with Broccoli, that Chinese takeout
standby. To the original recipe I added
Red Pepper and Scallions for taste and color. Ordinarily, Beef with Broccoli
relies on Oyster Sauce for its flavor. A concentrated dark brown sauce
with a slightly sweet and smoky flavor, Oyster Sauce is in fact made from dried
oysters. Oyster Sauce originated in
southern China where it is used as a seasoning for simply cooked vegetables and
meat. But to make today’s dish, I didn’t
use Oyster Sauce. I relied on a brand
new “Tangy-Hot Asian Barbecue Sauce” from Corine’s Cuisine. It was such a success I wanted to pass it on
to you.
Corine’s
Cuisine is an on-line shop (www.corinescuisine.com)
that’s just opened. Corine is Corine
Parish, who with her husband, Ray Parish, is a passionate cook with a
particular passion for exploring culinary cultures the world over. That’s obvious when you look at her line of
hot sauces. At the moment, they number just four and to keep things simple
they’re numbered too. #3 is a Spicy Hot
Pepper Sauce with Jamaican roots. # 10
is a Scotch Bonnet Hot Pepper Sauce. #23 is “A Classic Caribbean Fiery Hot
Sauce”. And then we come to # 28, a tangy hot Asian BBQ sauce and the
basis for today’s recipe for Beef with Broccoli. You can order all of these on-line and in
just days you will greet the arrival of a beautifully put together package that
will inspire all kinds of great dishes.
And if you’re in need of inspiration, visit www.corinescuisine.com
website where new recipes are being added all the time. You may even find this one.
Stir
Frying is called ‘chão’ in Chinese. It’s basically sautéing food in very hot
oil and it’s used all over China. The
technique goes far back in Chinese history but its use became widespread much
more recently. That’s when affluent
families could afford cooking oil and as more people did, stir-frying took off. The term ‘stir-frying’ was only introduced in
this country in 1945. Its popularity only grew from there. Because it combines vegetables, lean meats
and fish, with their moderate fat contents, and sauces, which are not overly
rich, stir-frying is seen as a healthier way to cook. A word about woks: The bowl-like shape of the
walk is ideal for the technique described here. But the truth is you can create
a perfectly good stir-fry in any large sauté pan. It doesn’t even have to be
non-stick just as long as you follow the rules.
The
technique for all stir-fries is always the same. First the pan is heated to a high
temperature. A small amount of oil is
added down the side followed by dry seasonings like ginger, garlic, scallions
or shallots. The seasonings are tossed
with a spatula until they are fragrant, then the longest cooking item, in this
case beef, is added. In this case the meat is removed from the pan before the
vegetables are cooked in it. When the
latter are done, the meat is added back into the pan and then the sauce is
added. In our case, that sauce was
Corine’s Cuisine #28. This sauce
contains myriad ingredients including such Asian standbys as Soy Sauce, Mirin
and Fish sauce. To these are added the spice of Scotch Bonnet Peppers, Lime
Juice, Scallions and Cilantro and for sweetness brown sugar and rice wine. It is a delicious way to add much more flavor
to Beef with Broccoli than you’ll find at any Chinese restaurant. This would undoubtedly be wonderful served
over steamed rice to catch all the sauce.
However, we’re still eating ours the low carb way, without the
rice. Here’s the recipe.
Beef with
Broccoli, Red Peppers and Scallions with Corine’s Cuisine Sauce # 28. Serves
4. Takes 40 minutes to make.
For the Steak:
- 1 lb. flank steak
- 1 Tbs. cornstarch
- 1/4 tsp. salt
- 1/4 tsp. sugar
- 1/8 tsp. baking soda
- For the Stir-Fry:
- 4 Tbs. Corine’s
- Cuisine # 28
- 2 Tbs. water
- 2 cups small broccoli
- florets
- 1 Red Pepper, cored
- and sliced into ¼ inch strips
- 12 Scallions, trimmed
- and cut into 1 inch lengths
- 3 Tbs. peanut oil
- 2 garlic cloves, chopped
- 2 slices fresh
- ginger, smashed with the side of a
- knife
- 1 small yellow onion,
- cut into 1-inch dice
- 1 Tbs. Chinese rice
- wine or Sherry
- 1.Cut the steak across
- the grain into strips 3 inches long and 1/4 inch thick. In a bowl, stir
- together the cornstarch, salt, sugar, baking soda and 2 Tbs. water. Add the
beef and stir until well mixed. Let stand at room temperature for 30 minutes.
2. Bring a saucepan three-fourths full of water to a boil over high heat. Add the
broccoli florets and blanch until just tender, 3 to 4 minutes. Drain, rinse
under running cold water until cool and drain again. Set aside.
3. Remove the beef from the bowl and pat dry with paper towels. In a wok or large,
deep sauté pan over high heat, warm 2 Tbs. of the peanut oil until very hot.
Add the beef and stir-fry until it just turns opaque, 3 to 4 minutes. Using a
slotted spoon, quickly transfer the beef to a sieve placed over a bowl to
drain.
4. Wipe out the pan with paper towels and reheat over high heat. Add the remaining
1 Tbs. oil and heat until very hot. Add the garlic and ginger and stir-fry just
until golden brown, 15 to 20 seconds. Using the slotted spoon,
remove the ginger and discard. Add the scallions and red pepper strips to the pan and stir-fry until just tender, about 5 minutes.
5. Pour in the rice wine and deglaze the pan, stirring to scrape up the browned
bits from the pan bottom. When the wine has evaporated, add Corine’s Cuisine #
28 sauce and the water, stir and bring to a boil. Immediately add the beef and
broccoli and stir-fry until the sauce thickens and the beef is heated through,
about 3 minutes. Transfer the beef and broccoli to a warmed bowl and serve.
Serves 4.