Beef and Broccoli with Rice

By RD Copeland of Sunflower Farms

8-10 ounces sirloin, strip loin, or flank steak (slice into strips 1/4" thick)

1 teaspoon cornstarch

1 teaspoon olive oil

1 teaspoon soy sauce

3 tablespoons oil (divided)

3-5 slices fresh ginger

2 cloves garlic (thin sliced)

1 large bunch broccoli (cut into 3-inch pieces, drain excess water in towel)

1 tablespoon oyster sauce

1 teaspoon soy sauce

¼ teaspoon salt

1/8 teaspoon sugar

¼ teaspoon sesame oil

¼ cup beef or chicken stock (added Hot)

2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

Your favorite rice, prepared as directed. Two Brooks Farm Missimati White should be excellent.

Marinate Beef: If you have a favorite beef marinade, use it, or use a simple mix of Worcestershire/Soy Sauce, red wine, pepper, chili powder, brown sugar. Or use the traditional Chinese method of velveting the beef: Velveting involves coating and marinating desired-sized pieces of meat in a mixture of cornstarch, rice wine, egg whites, salt, sugar and sometimes soy sauce for about 30-45 minutes. The mixture shouldn’t be liquid, but very moist.

Heat wok or large skillet to medium high. Add TBL oil, when smoking hot add beef. Cook just until brown, 45 seconds, remove from wok (don’t put too much beef in wok at once; cook in batches if necessary). Add TBL oil, heat it up, add ginger and Garlic, cook 15 seconds, then add broccoli. Cook one minute, then add beef back to wok, along with oyster sauce, soy sauce, salt, sugar, sesame oil, and hot stock, mix thoroughly. Cook 1 minute. Move ingredients away from center of wok, add cornstarch slurry to broth, mixing well. Mix all ingredients well. Cover, turn off heat, serve hot.

Please use ALL the CoOp ingredients! Bon Appetite!