I love oriental food/flavors but was always leary of the MSG content when using asian seasonings. So I tried to make asian recipes without their special seasonings but they lacked the flavor & tasted bland. This recipe has NO MSG & tastes better than any recipe i’ve tried before. It’s easy to make & doesn’t require any special tricks. I like to marinade the beef after I slice & cube it because it makes it more tender & flavorful. When I make this again I will add water chestnuts, bamboo chutes & young baby corn. I might even top it off with chow mein noodles.
Marinade:
1c oyster sauce
2 Tbsp ginger powder (1Tbsp fresh grated)
3 shakes of red ceyenne pepper
1c BRAGGS soy sauce.
Stir ingredients together blending well & toss with prepared meat.
Refrigerate over night or at least 5 hours.
Chinese Broccoli Beef Stir Fry
2 Tbsp minced garlic (fresh or from a jar)
2 Tbsp ginger powder (1Tbsp fresh grated)
1c oyster sauce
1c BRAGGS soy sauce
1 Tbsp fresh grated ginger
2 – 2 1/2lbs Beef
1/2c olive oil
2 lg onions sliced
8c broccoli florets
Wash broccoli & cut it into small bite size pieces keeping them all around the same size so they cook evenly – Set aside.
In a large pot put in marinaded beef, half of chopped onion, minced garlic, ginger, oyster sauce, soy sauce, & olive oil. Simmer over med-low heat until meat is tender & cooked through about 45 minutes. To keep it from burning stir occasionally. If you need more liquid add some hot water (1c or so). You want to keep a sauce base though for pouring over rice (YUM). Once the meat is done turn OFF the heat & toss in the broccoli & the remaining onions tossing for about 5 minutes till veggies are coated in the sauce. Do not let the broccoli get mushy. Once it’s well coated let it sit for about 5 minutes. Serve over a bed of brown/white rice or on the side with low mein. I like to pour the extra sauce over my rice :D.YUMMIE!
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