Chinese Beef and Broccoli

• Meat

  • 1 lb Beef, lean

• Produce

  • 1 cup Bean sprouts
  • 4 cups Broccoli florets in bite-sized pieces, fresh
  • 1 tbsp Garlic, fresh
  • 1 tbsp Ginger, fresh
  • 1 Yellow onion, small

• Condiments

  • 6 1/3 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/3 cup Brown sugar
  • 1 1/2 tbsp Cornstarch

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 tbsp Sesame seed oil, toasted

• Beer, Wine & Liquor

  • 2 tbsp Sherry

• Liquids

  • 1/3 cup Water

Found on daringgourmet.com

Description

Ingredients

• 1 pound lean beef, cut into thin strips
• 1 tablespoon soy sauce
• 1 tablespoon sherry
• 2 tablespoons oil for high-heat frying
• 1 small yellow onion, halved and then sliced
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced fresh ginger
• 4 cups fresh uncooked broccoli florets in bite-sized pieces
• 1 cup bean sprouts
• For the Sauce:
• ⅓ cup soy sauce (paleo: substitute coconut aminos)
• ⅓ cup water
• ⅓ cup brown sugar (paleo: substitute approved sweetener)
• 1 tablespoon sherry
• 1 tablespoon toasted sesame seed oil
• ½ teaspoon freshly ground black pepper
• 1½ tablespoons cornstarch

Directions

• Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.
• Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.
• Heat the oil over high heat in a wok or large heavy skillet. Once very hot, add the beef and fry until lightly browned, about 2 minutes. Add the onions, garlic and ginger and fry for another minute. Add a little more oil if necessary. Add the broccoli and fry for another minute. Stir in the bean sprouts. Stir in the sauce and simmer for another minute.
• Serve immediately with steamed rice.