|Black sesame beef and broccoli. Photo ©Cristian Feher 2011|
By: Chef Cristian Feher
This is a quick and easy meal that your family will enjoy! Whenever I make stir-fry-type dishes with beef, I like to use beef tenderloin as it yields a really soft and juicy texture. If using cheaper cuts of meat, you can slice them thin and marinade them over night in egg whites and a little corn starch.
One of the questions I get asked most often from people who like to make stir-fry dishes is “How do I make the sauce?” The question here is, really, “Flour or corn starch?” Traditionally, asian sauces are thickened with starches, like corn and tapioca. But I sometimes use flour just for convenience sakes.
A slurry is a mixture of starch and water. You pour the slurry into a boiling liquid and whisk it in quickly to thicken it into a sauce. Flour is mixed with vegetable oil (to the consistency of toothpaste) and whisked a little bit at a time into a boiling liquid to thicken it into a sauce. The flour will give it a heavier consistency than the starches, so it’s up to you which way you go with this.
Yields: 4 to 6 servings
- 1Lb of Beef Tenderloin
- 1 to 2 cups of beef stock (depending on how much sauce you want)
- 2 cups of broccoli florets
- 2 green onions
- 1tbsp of fresh ginger
- 1 tbsp of black sesame seeds
- 1 tsp of toasted sesame oil
- Japanese soy sauce to taste
- Peanut oil
- Corn starch
1. The first step is to prepare all of your ingredients. This means; slicing the beef tenderloin into smaller pieces, preparing the beef stock, chopping the green onion, mincing the ginger, and making a slurry with roughly one part corn starch and one part water (you may need more w
2. Heat up your wok or skillet, add a little peanut oil, the beef, ginger and scallions. Sautee on medium high for 10 minutes. Add the broccoli. Cook for another 5 minutes.
3. Add the beef stock and bring to a simmer. Once it simmers, whisk in a little of the corn starch slurry at a time until desired thickness is reached. Cook for another 3 minutes.
4. Take it off the heat, and season with sesame seeds, soy sauce and sesame oil. I like to serve with this a side of steamed Jasmin rice. Enjoy!