dimanche 9 novembre 2008

Beef & Broccoli Stir Fry

It has been a few years since I made stir fry dishes on a regular basis.  
The secret to stir fry cooking is to prepare everything in advance - chop and measure out the various ingredients.  Woks are designed for hot and fast cooking.  They do not hold heat like other pots and casseroles.  Each ingredient will added according to how much time it needs to cook.  The cooking time is short so  you have to be prepared to add the next item or the first one(s) will be overcooked.

Beef & Broccoli Stir Fry 
Serves 4

700 g (1-1/2 lbs) beef, cut in thin strips
125 mL (1/2 cup) mild chile sauce
15 mL (1 Tbsp) lemon zest
60 mL (1/4 cup) lemon juice
60 mL (1/4 cup) water
2 cloves garlic, peeled and sliced
15 mL (1 Tbsp) oil (vegetable or peanut)
250 mL (1 cup) broccoli florets
30 mL (2 Tbsp) fresh coriander (cilantro) leaves, chopped

Marinate beef strips in chile sauce in a glass or ceramic bowl for 3 hours or overnight.

Heat oil in a wok over high heat until almost smoking; add beef and stir-fry until browned, about 2 minutes. Transfer to a plate and set aside. Heat remaining oil in the wok; add garlic, chile and lemon zest; stir-fry until fragrant, about 30 seconds. Add broccoli, lemon juice and water. Cover and steam, stirring occasionally, until the liquid has evaporated and the broccoli is tender, about 3 minutes. Return beef and sauté until heated through. Garnish with coriander leaves.

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