Ginger Beef with Broccoli

August 14, 2009  •  Meat & Poultry

I like to use leftover steak or chicken in stir fry dishes, and I was craving beef with broccoli, so I figured that was a perfect way to use my leftover Ginger Steak. If you use raw meat you’ll just cook the beef a little more at the beginning, but you can also use leftover rare beef like I did and cook it just for a minute or two.
Even though my steak had flavor, I marinated in some ginger, garlic and soy for flavor…

…while I prepared the onions (sliced thinly)…

…and the broccoli, which I just broke off into florets (discard the tough stem).

This picture doesn’t make it look all that appetizing, but trust me and give this a try. It’s easy Chinese food at home!
Ginger Beef with Broccoli
1 1/2 pounds steak, sliced thin
1 tablespoon minced ginger
2 large cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon canola oil
1 large onion, sliced
1 head broccoli, trimmed to florets
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sake, or mirin
1/2 cup water
1 tablespoon cornstarch
1 teaspoon sugar

Combine steak with minced ginger, garlic, soy sauce and canola oil and let marinate in the refrigerator for 30-60 minutes. Heat a large skillet or wok over medium high heat and add beef; stir fry until lightly browned then remove to a place. Add vegetables to pan and stir fry until tender crisp. Mix remaining ingredients together. Return meat to the pan then add sauce, stirring until thickened.

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