Basically, this is homemade beef with broccoli. And that isn’t a bad thing!
Adding the tenderizer and ginger to the meat first ensures that the meat is tender. Admittedly I doubled the amount of ginger as I really like that flavor.
The vegetables are a soft crisp. There is nothing worse in a dish for me than soggy vegetables. So this was nice.
The beef is tender and very flavorful.
The sauce is thin, so you don’t get the gooey sticky sauce you would get from the Chinese take out place.
There is enough sauce that you get a little extra to spoon over your rice.
This tastes very much like Chinese take out Beef with Broccoli, but at a quarter of the price. There was even plenty for leftovers!
BEEF ORIENTAL
1 Pound Round Steak
1 Teaspoon Meat Tenderizer
½ Teaspoon Ground Ginger
4 Tablespoons Cooking Oil
2 Cups Broccoli Flowerets
1 Cup Sliced Celery
1 Cup Carrots, Sliced
¼ Teaspoon Minced Garlic
1 Teaspoon Minced Onion
½ Cup Water
4 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
Slice meat into long thin strips. Sprinkle with meat tenderizer and ginger. Let stand 30 minutes. In a large skillet or wok, sauté vegetables in 2 tablespoons hot oil for 5 minutes, stirring constantly. Remove from skillet and set aside. In same skillet heat remaining oil. Add meat, onion and garlic, sauté 5 minutes. Combine remaining ingredients. Add liquids and vegetables to skillet with meat. Cook until sauce thickens. Serve over rice.
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