This stir-fried beef and broccoli is so much more flavorful than any take-out version. Secret ingredients include fermented black beans, oyster sauce, and dark soy sauce.
Everyone in my house loved this dish. The beef is flank steak, which is seared in the wok after a brief marinade in minced ginger, soy sauce, rice wine, cornstarch, salt, pepper, and sesame oil, and then tossed in the wok with garlic and mashed fermented black beans. The broccoli is parboiled for just a minute to bring out its gorgeous green color. Once the beef is seared and the broccoli is par-cooked, everything is tossed together in a sauce of chicken broth, oyster sauce, dark soy sauce, and and Shao Hsing rice wine.
The recipe for the Beef and Broccoli can be found here.
The best part? We do this under the watchful eye of Grace Young, the actual in real life author of the James Beard award winning book. These recipes are perfect, and perfectly written. I collect and love cookbooks. Unfortunately, it is rare to find one these days without errors. That is not the case with this book. You can trust every recipe.
It’s really difficult to pick my favorite recipes from the book. I decided to choose some recipes you might not think of when you think of stir-fries. These are three that I absolutely loved:
Finally, these stir-fried balsamic and ginger glazed carrots are incredible. Who knew something as simple as carrots could have such a depth of flavor.
Other lessons I’ve learned from this book (among many):
- How to make popcorn in a wok.
- How to make the most delicious clam recipe ever (and how not to kill your clams).
- That I could cook a live lobster and live to tell about it.
- That there is this oh-em-gee delicious “meat candy” barbecue pork called char sui.
- That you can stir fry bagels!