Beef and Broccoli Stirfry

Beef and Broccoli Stirfry
Beef and Broccoli Stirfry. Stir-fry dishes are quick and easy to prepare especially beef. Beef are best cooked quickly to maintain their flavors and tenderness, when they are overcooked they tend to get hard which ultimately need to be cook longer to get it tender. The Ilocanos cook their beef as quickly as palatable, which they call imbaliktad or kinigtot dishes. Click here for the related post. Beef can be stir cook with your choice of vegetables. I used broccoli which is one of the popular vegetable that goes well with beef, carrots and red bell pepper to give the vibrant color of the dish.


Ingredients:

1/2 kilo lean beef, thinly sliced into strips
1 large size, broccoli, cut into serving pieces, stem thinly sliced
1 medium size carrot, sliced
1 medium size bell pepper, julienne
1 medium onion, coarsely chopped
1/2 head garlic, minced
1 thumb size ginger, cut into thin strips
2 tbsp soy sauce
salt and pepper
cooking oil

Cooking procedure:

Beef and Broccoli Stirfry - Cooking Procedure 

 Marinate beef in soy sauce, a dash of salt and pepper for 5-10 minutes. In a wok, heat cooking oil and stir fry beef in batches until color change to brown and start to sizzle and set aside. In the same wok, sauté garlic, ginger and onion. Add 1/2 cup of water and simmer for a minute. Add in the broccoli stems and carrot, stir cook for 1-2 minutes then add in the broccoli floret and bell pepper, stir cook for another 2-3 minutes or until just cook. Now add in the beef and stir cook for a minute or two. Correct seasoning if required. Serve hot.


Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more