mercredi 19 avril 2017

Bœuf et brocoli à la chinoise

pas long à faire... j'adore!

  • 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

  1. Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.
  2. Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.
  3. 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.
  4. Serve immediately with steamed rice.

Recette et photo ici

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