I made broccoli beef [@rev]but this time, for the first time, I used a wok. I am still learningthe wok and how to use it best but this worked pretty well. Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > posts > 2014 > 07 > 20140724_190013_broccoli-beef-over-brown-rice.html
Broccoli Beef over Brown Rice
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I made broccoli beef [@rev]but this time, for the first time, I used a wok. I am still learningthe wok and how to use it best but this worked pretty well.
We used tri-tip beef. Some sources sayit is prized for being lean but it was pretty marbled. And the nutritional information bares that out too (lean beef is about 1 pointPlus/lbs, this is about 1.5). Still, as I mention below, it was a really good choice.
First of all, we essentially doubled the recipe. I let the wok get really hot, added some oil, and did the beef (forgot both the garlic and the ginger). I probably had too much in there but I kept tossing with a metal spoon until it was pretty fully cooked. I then took it out of the pan and did the brocolli. Despite what the recipe calls for, I started with it raw and added water and tossed it to cook it. Once I thought it was cooked, I added back the beef and the rest of the sauce (which I forgot sriracha in).
I tossed everything and let the sauce cook down. The broccoli was a bit under cooked but I liked it more than the mush I usually get. And there was probably too much sauce for what we had. And I almost certainly crowded the pan.But it was also exceptionally good. I do not know if it was the oyster sauce (need to look up the brand) or the method or what but I was super flavorful. And the beef was really good too. While Ididn't like that it was a bit fattier, it was really good.
We also served it with brown rice. I basically followed The Kitchn's method (also below) including a tiny bit of oil and soy sauce. I simmered it by setting the induction stove to 210°F. I checked on it in 25 minutes (10 early) and it was done. I am glad I checked then otherwise it may have overcooked. We used 1 cup dry and split to into four servings
Brown Rice (from The Kitchn)
Local Copy[@rev] -- password is the name of my dog, all lower case
The listings are not complete but contain the main things. Also, I think we had_less_ than 1.5 lbs of beef but I do not have the label so I don't know.
Item
x
Cal
Fat
Carbs
protien
fiber
per
Total
Brown Rice
1
685
5.00
143.00
15.00
6.00
17.70
17.70
Beef (Tri-Tip) 3oz
8
213
11.20
0.00
26.10
0.00
5.27
42.13
Total
2389.00
94.60
143.00
223.80
6.00
59.83
Per Serving
4
597.25
23.65
35.75
55.95
1.50
14.96
Original WP Post ID: 8007
Original WP Pub Date: 2014-07-24_190013