Saturday, March 29, 2008

Aunt Hideko's Beef and Broccoli

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Whenever I make beef and broccoli, this is the recipe I use. It tastes best if you use traditional sukiyaki meat, which is usually ribeye steak sliced paper thin and purchased at a Japanese market. This recipe has a dark, delicious sauce, perfectly seasoned. It comes from my aunt Hideko, a Julliard-trained pianist.


1 lb Sukiyaki meat or thinly sliced steak (paper thin)
4 T soy sauce
1 T cornstarch
1 T sherry
1 tsp sugar
1 slice ginger root
1 medium onion, sliced
½ bunch broccoli, cut in flowerets

Marinate the sukiyaki meat in the soy sauce, cornstarch, sherry and sugar for 30 sec. In a hot wok, stir fry the broccoli in a little oil for about two minutes. Remove from wok. Stir fry the onion and ginger for a few minutes, then remove and set aside. Stir fry the meat in a little oil, then re-add the broccoli and onion. Serve immediately with rice.

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