My son loves beef and broccoli. Those are his two favorite foods. Throw in some tomatoes and he’s a happy boy. I made this on the spur of the moment one night – and he LOVED it. He likes the spicy combination of the ginger along with the Garlic Chili Sauce. Be careful with that sauce though. Too much and your mouth will be ON FIRE! You can always add more… so take it easy.
3 inch piece of ginger, peeled and grated with a microplane. Or, 3 Tbls fresh minced ginger from a jar
1 tsp of garlic chili sauce
2 Tbls. Sake or Dry Vermouth
1 ½ Tbls Cornstarch
Directions for sauce:
Place the garlic in a 2 cup measuring cup. Add soy sauce to the ½ cup mark. Add sesame oil to the 2/3 cup mark. Add sake or dry vermouth. Add teaspoon of garlic chili sauce. This red sauce is very spicy – add more or less depending upon your taste, but be careful. It’s crazy powerful!
In a separate bowl combine the cornstarch with some chicken broth. This should be a very thin pourable liquid. Add to the measuring cup. Now add enough chicken broth to bring liquid to the 2 cup mark.
1 lb. sirloin steak, sliced across grain very thin
1 white onion sliced thin
2 – 3 stalks of broccoli, cleaned and cut into florets
Drizzle some sesame oil into a hot skillet or wok. Add the onions and stir fry for a minute or two.
Add the steak to the skillet and stir fry until it begins to brown. Add the broccoli and continue to stir fry for another few minutes. I use a skillet that has a lid and put the lid on at this point so that the broccoli steams.
Add the sauce and cook until it thickens.
Serve over rice and enjoy!