Cut your time in half on this recipe by shopping wisely precut broccoli florets will simplify your life. Using beef tenderloin in this dish will ensure tenderness. If you’d rather use a more inexpensive cut of beef, then go for flank steak or tri tip, or use rib eye, and use a very sharp knife to cut across the grain into paper-thin slices. It will help tenderize the meat. Serve with white rice.
- Yield: 4 Servings
- 1 pound beef tenderloin, fat trimmed
- 3 tablespoons Cybele’s Soy-Free Soy Sauce or coconut amino acids
- 3 tablespoons mirin
- 4 tablespoons canola oil
- ¼ cup chicken broth
- 1 tablespoon cornstarch or tapioca starch
- 2 teaspoons honey
- ¼ teaspoon freshly ground pepper
- 3 large cloves garlic, finely minced or pressed
- 1 tablespoon finely minced ginger
- 5 cups broccoli florets, blanched
- Cut the beef into ¼-inch-thick slices. Cut the slices into rectangular pieces about ½ inch wide and 1 inch long. In a bowl, combine 1 tablespoon of the soy-free soy sauce with 1 tablespoon of the mirin and 1 tablespoon of the canola oil. Add the beef and toss well to coat with the marinade; set aside for 15 minutes.
- In a small bowl, mix together the chicken broth, the remaining 2 tablespoons mirin, the remaining 2 tablespoons soy-free soy sauce, and the cornstarch, honey, and black pepper.
- Place a wok over the highest possible heat. When it’s hot, add 2 tablespoons of the canola oil to the center of the wok and swirl it around. Once it’s just started hinting that it’s about to smoke, add the beef. Stir-fry until it loses its raw color, 2 to 3 minutes. Remove from the wok and set aside; keep warm.
- Add the remaining 1 tablespoon canola oil to the wok and swirl it around. Add the garlic and ginger and cook for about 5 seconds, then add the broccoli and stir-fry until heated through, 1 to 2 minutes. Stir the chicken broth mixture and add it to the wok. Return the beef to the wok. Sprinkle generously with salt, stir and toss well, and transfer to a warmed serving platter. Eat hot!