#331_Beef-Broccoli with Cashews

I recently learned that consuming broccoli regularly prevents cancer or even fight cancer, click here. Since then I've decided to eat broccoli more often and I have been looking for different quick ways to cook it other than just steaming then tossing them in butter.

A friend of mine suggested that I put a piece of ginger root when making a broccoli stir fry. Another one suggested that I toss in some cashew nuts.

When I made this stir fry today, I combined the ginger and the cashew nuts. O-M-G!!! you oughta try it and be the judge!

Here's the recipe:
(Ingredients are just guesstimates)

Prepare the meat....
1-1/2 lbs. beef sirloin, thinly sliced, then marinate in:
1 ladleful of Yoshida sauce or Oyster Sauce
6 cloves garlic, peeled then crushed
freshly milled Peppercorns
2 Tb apple cider vinegar
Marinate sliced beef for at least 2 hours up to overnight.

Ingredients for the stir fry...
1 lb. broccoli
about 1 inch-2 inches ginger root, julienned
1 to 1-1/2 cups of broth
1 ladleful of Yoshida sauce or Oyster Sauce
1/2 cup Cashew nuts
3 Tb. Canola oil or Sesame oil
1/4 cup Cornstarch plus enough cold water to dissolve it

Cooking preparation:

1) Blanch or partially steam broccoli, then cut them into florets.

2) Drain beef in a colander, set aside.

3) Heat some canola oil in a wok and flash fry cashew nuts. Drain nuts in paper towels.

4) In the same wok, (put some more oil if necessary), on high heat, stir-fry the marinated beef with the ginger root, until the meat is no longer pink. Cover and lower heat and let it simmer until it is almost dry, and the meat has rendered its own fat, stirring once in awhile.

5) Turn heat down to medium low then add broth and Yoshida sauce to the meat, cover and let it simmer for about 3 minutes. Take out meat and transfer onto a bowl.

6) Turn heat up to medium high.To the sauce, add the steamed broccoli and stir-fry for about 2 minutes. Push the broccoli up to the side of the wok (or transfer it to a bowl) and stir in the cornstarch that has been dissolved in cold water to the sauce; continue to cook until sauce is thickened.
7) Combine the broccoli and the meat back into the wok with the thickened sauce and mix until well blended.
8) Sprinkle the cashews on the stir-fry before serving.

Best served over hot steamed rice.

This is not the usual Chinese way to stir fry the beef. In most Chinese stir fry recipes, the meat is only tossed in hot oil for about 2-3 minutes and they call it done, but if you want the meat to be well done and tender, this is the best way to do it.

How to steam broccoli: (I steam the whole head of broccoli then cut into florets)
Cut the stems off the broccoli. If you are not using a steamer basket, you can use a pot with an inch of water and about teaspoon of salt. Bring water to a boil, then put the whole head of broccoli and the stems in the boiling water, cover and steam until they are half done about 3-4 minutes. You want your broccoli to be crispy and vibrant green and not over cooked so the nutrients are not destroyed. Let them cool, then cut broccoli into florets. Peel skin off the stems and slice into diagonal.

How to blanch broccoli:
http://revolutionarychefs.com/index.php?Itemid=173&option=com_rapidrecipe&page=viewrecipe&recipe_id=152