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Man Cook Book

Man Cook Book

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Publicado porwritecorral

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Published by: writecorral on Apr 16, 2009
Copyright:Attribution Non-commercial


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From Steve Argyle

• 1¼ lbs. beef (any cut will do. This is a good way to use cheap, tough cuts of beef.)

• 1 large bunch broccoli

• 1 to 5 cloves garlic, minced, according to taste (1 tsp. of minced garlic from a bottle

equals 1 clove)

• 2 Tbs. rice wine

• 1 Tbs. minced fresh ginger root (or 1 Tbs. pureed ginger from a jar. Don’t use dry,

powdered ginger)


• 1 Tbs. oyster sauce

1 Tbs. soy sauce

• 1 tsp. sugar

1 Tbs. cornstarch

• 2 Tbs. vegetable oil

Sauce Ingredients

• 2 Tbs. oyster sauce

• ½ tsp. sugar

• ¼ tsp. salt

• 1 Tbs. soy sauce

• ½ tsp. cornstarch

• 1 tsp. sesame oil

• 6 Tbs. chicken broth


Slice the beef thinly against the grain. This is easiest if the beef is partially frozen, just enough to

hold its shape firmly under the knife. Mix the marinade ingredients until smooth, toss with the

beef slices and let sit for at least 20 minutes. Mix the sauce ingredients and set aside.

Cut the broccoli into florets. Cut the stems into bite-sized pieces, trimming the woody rind if



necessary. Parboil the broccoli for a minute or two, then drain and set aside.

Heat a wok or deep skillet on high heat until very hot. Add a Tbs. or two of peanut oil, then add

the minced garlic and broccoli. Stir fry for a minute or two then splash in the rice wine to

deodorize the broccoli. When the wine has evaporated and the broccoli has deepened in color,

remove the broccoli and set aside.

Put the pan back on the heat and add some more oil. Add the ginger and beef and stir fry just

until the beef is not red. Don’t overcook the beef at this stage!

Pour the sauce over the beef in the pan and bring to a boil. Return the broccoli to the pan and toss

until all is well mixed and coated with the sauce. Remove from heat. Serve over rice.

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