Beef and Broccoli in Brown Sauce
I like to use up leftover roast beef by making a Chinese-style dish that features broccoli, rice and a good quality brown sauce.
By “good quality,” I mean a sauce you make yourself. It’s easy and it’s quick.
It’s a combination of beef broth, oyster sauce (which you can find in the Asian section of your supermarket), soy sauce, sugar and cornstarch. It takes only about five minutes to make the sauce, which is the final step in this main dish.
You can cook the broccoli, frozen or fresh, to an al dente state and cook the rice in advance. Cut the roast beef into small pieces and have it ready to combine with the broccoli and brown sauce.
Once the sauce is done and still hot, add the beef and broccoli, stirring it together and let it all simmer for a minute or so, and then spoon it over servings of white rice.
You can use pork or chicken in this dish too, but the beef and broccoli combination is a winner.
1 1/2 cups beef broth
1 1/2 tablespoons oyster sauce
2 teaspoons soy sauce
1 teaspoon sugar (or 1 1/2 teaspoons brown sugar)
2 tablespoons of cornstarch
Combine all ingredients for the sauce in a heavy pan and bring to a boil, stirring constantly. The sauce will thicken and become somewhat shiny because of the cornstarch.
This recipe will make nearly a cup of sauce. Use as much of it as you need to coat the beef and broccoli. You can reserve the rest. It will last in the fridge for a couple of days.
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