A mashup of beef and broccoli and black pepper beef. Put down the phone, no need to call the chinese place if you have the chops to make this (and you do.)
| Mise en Place |
| STAPLES |
VEGGIES |
| 2 inch piece |
ginger, microplaned |
1 head |
broccoli, florets only |
| 4 cloves |
garlic, pressed |
1 |
red pepper, sliced |
| 1 tbs |
pepper, ground |
1 medium |
onion, diced |
| 1/4 cup |
soy |
1/4 cup |
cilantro, minced |
| 2 tbs |
canola oil |
MEAT |
| 1 tbs |
cornstarch |
2 lb |
tri-tip, 1/2 inch pieces |
| Equipment |
| 1 |
wok, hot |
| 2 |
bowls |
| 1 |
plate |
| Directions |
| Step |
Action |
| 1 |
slice the tri tip, against the grain into 1/2 thick steaks, then slice the steaks into pieces making each one 1/2 inch wide. |
| 2 |
in one bowl, make a sauce whisking together the soy, cornstarch, black pepper, ginger, and garlic. |
| 3 |
add meat to second bowl, and toss with half of the sauce to marinade. let sit at least 15 minutes |
| 4 |
in first bowl, add 1/4 cup of water (or stock if you got it), and whisk to combine |
| 5 |
get wok good and hot |
| 6 |
cook beef in wok, evac to plate |
| 7 |
add onion to wok, then pepper, cook till onion is soft, then add broccoli |
| 8 |
add sauce to wok along with any remaining marinade and any juices accumulated from the beef |
| 9 |
add beef back to wok |
| 10 |
add half of the cliantro |
| 11 |
cook sauce to desired consistency |
| 12 |
kill heat, toss in remaining cilantro, serve over rice |
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