Recipe for stir-fried beef with broccoli and carrots
Serves 4 with leftovers
MARINADE
⅓cup soy sauce3tablespoons lime juice2tablespoons Chinese rice wine or dry sherry2cloves garlic, finely chopped1tablespoon brown sugar
1. In a bowl, combine the soy sauce, lime juice, rice wine or sherry, garlic, and brown sugar. Mix well.
2. Set aside 4 tablespoons for the noodles.
BEEF
1½pounds flank steak, chilled in the freezer for 30 minutes2tablespoons dark sesame oil1piece (2 inches) fresh ginger root, finely choppedSalt and pepper, to taste4tablespoons marinade2tablespoons cornstarch2stalks broccoli, florets separated from stems 3carrots, thinly sliced on a diagonal3tablespoons vegetable oil1bunch scallions, cut on the diagonal into 1-inch lengths
1. Slice the steak in half lengthwise to make 2 long strips. Cut across each strip to make ¼-inch-thick slices. Stack several at a time and cut lengthwise into strips.
2. In a bowl, combine the steak, sesame oil, ginger, salt, pepper, 3 tablespoons of the marinade, and the cornstarch. Cover and refrigerate for 15 minutes.
3. Peel the broccoli stems and slice them on the diagonal. Cut the florets into small pieces.
4. Bring a large saucepan of salted water to a boil. Add the broccoli and carrots and cook for 45 seconds, or just until the water comes to a boil. Drain into a colander and rinse with cold water.
5. Heat a large skillet or wok over high heat until hot. Add 1 tablespoon of the oil and swirl it around. Add half the steak and cook for 1 minute without disturbing. Turn and cook the other sides 1 minute more. Transfer to a bowl. Repeat with remaining steak, adding 1 tablespoon oil to the pan, if necessary. Set aside 1 cup of steak for the noodles.
6. Add 1 tablespoon oil to the pan. Cook the scallions, stirring, for 30 seconds. Add the carrots and broccoli with remaining 1 tablespoon marinade. Cook, stirring, for 3 minutes. Return the meat to the pan and stir constantly for 1 minute or until the mixture is hot and the vegetables are tender. Taste for seasoning and add more salt and pepper, if you like. Serve over rice. Sally Pasley Vargas
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