Friday, October 6, 2017

Thịt Bò Xào Bông Cải (Beef and Broccoli Stir-fry) Recipe


1 lb. Beef
2 tsp. minced Garlic
2 tsp. chopped Shallots
1/8 tsp. Kosher Salt
1 tsp. Sugar
Black Pepper
2 tsp. Oyster Sauce
1/2 tsp. Dark Soy Sauce
1 Onion
3 cups Broccoli
2 Tbsp. Olive Oil
Tapioca Starch
1 tsp. minced Garlic
1 tsp. chopped Shallots
1 tsp. Sugar

Cut 1 lb. Beef into slices. Place into a bowl to marinate.  Add 2 tsp. minced Garlic, 2 tsp. chopped Shallots, 1/8 tsp. Kosher Salt, 1 tsp. Sugar, some Black Pepper, 2 tsp. Oyster Sauce and 1/2 tsp. Dark Soy Sauce.  Mix well and let it marinate for 2 hours. 

Cut 1 Onion and some Broccoli (about 3 cups).  Blanch the Broccoli, in a large wok add in Water & a pinch of Salt.  Bring to a simmer and add in the Broccoli. Drain out, rinse in cold water and set aside. 

Mix some Tapioca Starch with water and set aside. 

In a pan, add in 2 Tbsp. Olive Oil, 1 tsp. minced Garlic, 1 tsp. chopped Shallots.  Saute until slightly brown, add in the Beef.  Stir-fry for about 1 minute and add in the Broccoli.  Season with 1 tsp. Sugar and Black Pepper.  Add in the Onions and then add in the Tapioca mixture.  Mix well and serve. 

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