July 17, 2015
I love this beef and broccoli in oyster sauce stir-fry! This is one of my favorite recipes and it is quick and easy. The oyster sauce is the key to a tasty sauce. We always have a bottle on hand.
The original beef stir-fry recipe for this dish didn’t include broccoli or carrots. It was found in one of those little pocketbooks that were displayed at the check out in the grocery stores. Here you can find my beef and broccoli version of the recipe. I use the basic marinade recipe with wine instead of sherry. Over the years, I have come up with a few of my own variations for this recipe and a chicken version.
Since it is stir-fry and that invites creativity, the vegetables we have on hand at the moment might be substituted. Mushrooms, celery, water chestnuts, Chinese cabbage, pea pods, and peas have all been added or substituted on one or more occasions. The variations are always tasty, too.
The key to making this is not to overcrowd the wok or skillet. Yes, I have done it a couple of times. You know, unexpected guests, just throw some more in there, and then you have lost the fry! It becomes more of a boil. Eww. Better to make a couple of batches.
A good little Asian inspired appetizer I have made for years is found in a Better Homes and Gardens Best Recipes Yearbook. There are several recipes in this book that are some of our favorites.
Aidan and Sophie enjoyed the presentation of this little appetizer. They seem to be intrigued by the chopsticks each time we use them. I think they are getting better each time and sometimes it is pretty challenging for them.
These tasty little ‘steamed dumplings’ are made using ground beef and vegetables. For the recipe, click here ► Beef Steamed Dumplings. The dough is simply flour, salt, and water. The recipe makes about thirty little dumplings.
We have a bamboo steamer with two tiers and this recipe can be cooked in two batches. If you have a bigger steamer, maybe you could steam them all at one time. I always line the steamer baskets with cabbage leaves so the dumplings do not stick to it. A metal steamer could also be used. The cabbage leaves work really well and I would recommend them. You certainly don’t want your dumplings sticking to the steamer and falling apart.
Soy sauce and rice wine vinegar make up the dipping sauce. Some sliced green onions add a little interest to the sauce. How easy is that?
Try these two recipes! This dish, ‘beef and broccoli in oyster sauce’, is really delicious and a steamed beef dumpling is a great little appetizer.
