Saturday, August 16, 2008

Recipe for Stir-Fried Beef and Broccoli with Ginger and Ponzu Sauce

Stir-Fried Beef and Broccoli
A delicious Beef and Broccoli Stir Fry with Ginger!

The Olympic Games are captivating the world, and I'm especially interested because I went to Beijing in 2001, thanks to my brother Rand who was in China helping the Hong Kong office of DDB, where he worked then. Recently I wrote about Eating in Beijing for BlogHer.com, and then for a follow-up, I urged BlogHer readers to Celebrate the Olympics by Cooking Chinese Food at Home. I guess that got me in the mood for stir-frying.

A few days later I came up with this delicious stir-fry. Now before the Asian Food Police swoop in here and reprimand me, let me make it clear that this is not an authentically Chinese dish, in fact one ingredient I'm using is Ponzu Sauce, which is Japanese. If you're not familiar with stir-fry cooking, you might want to read the basic rules for stir-frying that I learned when I took Chinese Cooking many years ago. I used Ponzu sauce because I had it in the fridge, but you could easily substitute some other type of Asian sauce here.

Cut beef into thin strips and marinate in mixture of soy sauce, Ponzu sauce, rice vinegar, and arrowroot starch (or cornstarch.)

It's important that meat and vegetables are cut into same-size pieces for stir-fry cooking. Some people like to blanch broccoli in boiling water for 1-2 minutes before cooking it in the wok. I never do this because I like raw broccoli and prefer it kind of crispy in stir-fries, so take your choice on whether to do that or not.

Heat pan until it's very hot, then heat oil until it's shimmering and "season the oil" by stir-frying a few slices of ginger root and garlic for just about 30 seconds. Discard ginger root and garlic.

Stir-fry broccoli for about three minutes, or until it has turned bright green and is barely starting to soften. Remove broccoli to a plate.

Add a tiny bit more oil if needed, then add beef and stir-fry for about 2 minutes. (Don't overcook the beef at this point. It will cook more with the broccoli.)

Add broccoli back to pan along with sauce mixture and stir-fry about 2 minutes more, or until sauce has thickened slightly and all ingredients are hot and cooked through. Serve hot.

Stir-Fried Beef and Broccoli with Ginger and Ponzu Sauce
(Makes 2-4 servings, depending on what else is served with it, recipe created by Kalyn.)

3/4 lb. beef sirloin, cut into thin strips
1 T soy sauce
1 T Ponzu Sauce
2 tsp. rice vinegar
2 tsp. arrowroot starch (or can use cornstarch, but arrowroot starch is better for the South Beach diet)
4 cups broccoli flowerets, cut into same size pieces
1-2 T peanut oil (depending on your pan)
2-3 slices fresh ginger root
2-3 sliced garlic cloves

sauce:
1 tsp. ginger puree (also called ground ginger, or use finely minced fresh ginger root)
1 T soy sauce
1 T Ponzu sauce
1/4 cup chicken stock
1 T arrowroot starch or cornstarch

Trim all visible fat from beef and cut into strips (I bought beef already cut into strips because it was on sale!) Combine soy sauce, ponzu sauce, rice vinegar and 2 tsp. arrowroot starch in bowl and add the beef strips. Stir to coat meat with the mixture, then let marinate while you prep the other ingredients.

Wash broccoli and cut into same-sized flowerets, keeping a few inches of stem on the pieces. Combine sauce ingredients in a small bowl, stirring to dissolve arrowroot starch in the liquid. Have all ingredients ready and turner and serving plate ready before you begin to stir-fry.

Heat wok or heavy metal pan over high flame or hot burner about 1 minute, until it feels hot if you put your hand over it. Add 1 T peanut oil and heat until the oil looks shimmery, then add garlic and ginger root slices and cook about 30 seconds, just until you start to smell the garlic and ginger. Remove garlic and ginger and discard.

Add broccoli and stir-fry, stirring often, for about 2-3 minutes, or until broccoli turns bright green and is barely getting tender. Remove broccoli to a plate.

Add a bit more oil if needed, (heat about 30 seconds, if you add oil) then add beef and marinating liquid. Stir-fry beef about 2 minutes, stirring constantly and being careful not to overcook the meat at this point.)

When meat is not quite cooked through, add broccoli back to pan with sauce and cook about 2 minutes more, stirring until meat and vegetables are coated with sauce and sauce is slightly thickened. Serve hot.

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South Beach Suggestions:
Arrowroot starch is a low-glycemic thickener which is great for the South Beach Diet. However, this dish is probably phase 2 or 3 even with the arrowroot starch because Ponzu sauce does have a small amount of sugar. If you wanted to make this for phase one, substitute another type of seasoned soy sauce or Chinese cooking sauce without sugar.

More Stir-Fry Cooking in Honor of the Beijing Games:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Stir-Fried Tofu with Garlic, Scallions, Ginger, and Soy Sauce
Ground Beef with Beijing Sauce from Steamy Kitchen
Beef and Broccoli Stir-Fry from The Perfect Pantry
Honey Walnut Shrimp from Rasa Malaysia
Peanut, Broccoli, and Chicken Stir-Fry  from Karina's Kitchen
Mongolian Lamb Stir-Fry from Appetite for China
Broccoli Stir Fry with Ginger and Sesame from Simply Recipes
Garlic Beef with Asparagus and Shitakes from Sunday Night Dinner
Shanghai Stir-Fried Beef and Broccoli from Have a Bite
Ginger Beef Stir-Fry from Equal Opportunity Kitchen

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18 comments:

  1. Kalyn, I nearly did a takeout from MacDonalds' for my Sunday lunch, but this easy recipe saved the day.

    I skipped the corn starch and it was still really delicious. The boyfriend likes it, too.

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  2. Looks great, Kalyn! Time to dust off my wok!

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  3. Dear Kalyn,

    I want to apologize to you for having been so brash as to post one of your recipes on another site without your permission. Please feel re-assured that this was not ill intended, but was simply experimenting. In fact I was trying very hard to get the links to your blog, as well as the related post entry and picture to work but without success. For this reason I have decided to remove the recipe.

    I just want to say that I really love your site and recipes, and would never do anything which would do you injustice.

    My sincere apologies,

    Sophie

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  4. Dear Sophie,
    I never mind if another blogger makes one of my recipes and posts about it, especially if they are kind enough to mention my site as the source of the recipe. But when another site copies my entire recipe and photograph (something that takes me hours of work to create) and then posts it so there is no need for anyone to visit my site to see the recipe or photo, that does bother me. If people copy my copyrighted material and republish it, I can and will file a DMCA complaint for copyright violation.

    I do appreciate the apology. Thanks for taking the time and for removing the recipe. I don't mind aggregator sites that contain links which send people to food blogs, but I'm not a fan of that type of site which just cuts and pastes recipes which represent the hard work of others.

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  5. Now I have a craving for beef stir-fry. Looks delicious. And thanks so much for including one of my recipes in your tasty list. I want to try every one! Stir-fries = one of my favorite ways to cook.

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  6. I love a good stir fry! I don't think that I have ever heard of Ponzu sauce!

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  7. Ponzu! I've had this on my shopping list for the next time I get to my local Asian market. It adds a wonderful salty-citrusy note to stir fry dishes.

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  8. I really like what you have done with this recipe. Very nice. A note for you out there, you do not necessarily have to go out and buy ponzu sauce. Basically the main ingredients are soy, citrus, mirin and bonito flakes. You can even get away with making it with Dashi (a type of japenese stock.)

    If you were really hurting, a mix of soy sauce, sugar and citrus will help you on your way.

    All in all, a nice recipe and very appetizing as well.

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  9. That looks lovely! I'd never heard of ponzu before. thanks for sharing!

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  10. That dish looks extremely good! I love broccoli, ginger, beef and anything stir-fried! Yummy!

    Cheers,

    Rosa

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  11. I'll have to give this a try. Though I will admit we ordered TONS of Chinese food from our local Chinese place and had that to eat during the opening ceremonies and all the first weekend of the Olympics!

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  12. Looks delicious. I've never tried ponzu sauce, but I've been seeing it around. Must look into that. Thanks for the link!

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  13. Thanks for the step by step and links to more informative posts. Never stir fried with ponzu but it sounds like I'll like the results.

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  14. This looks delicious! We have been doing a different country each night of the Olympics, and Chinese is a big favorite in our house. BTW, I am at 9 pounds and still losing.

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  15. Thanks to everyone for the nice thoughts about this recipe.

    Deborah, congratulations on the 9 pounds. That sounds fun to choose food from a different country each night!

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  16. Wow that looks wonderful! I never stir-fry beef and now you have me wondering why...

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  17. DELICIOUS!!! I substituted the ponzu sauce for hoisin sauce. Will be cooking this again soon!

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  18. This is yummy! Fantastic as is, but I'm a sucker for sesame seeds, so I toasted some up and added them on top! Mmm, thanks for spicing up phase 1!

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Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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