|Beef with Broccoli and Chinese Greens. (Derek Ruttan/QMI Agency)
Chinese New Year is Sunday, ushering in the Year of the Snake.
My earliest and fondest memories of amazing food are from Chinese New Year celebrations that my father was a part of in the early '60s at a London restaurant on Richmond St. Those evenings have shaped my appreciation for life -- long friendships and food and how the two can be inextricably connected.
My recipe this week is for my eldest son, who will be 24 on Chinese New Year. He loves Chinese food "¦ and beef.
Any New Year celebration -- or birthday -- begs for something special.
The following recipe for beef with broccoli and Chinese greens features the premium cut of beef tenderloin.
From there, the ingredients are typical of those in the Asian pantry -- and most likely many pantries -- broccoli, baby bok choy and a simple sauce of soy sauce, oyster sauce along with ginger, green onions and garlic.
Happy New Year or more appropriately Gung Hey Fat Choy!
Beef with Broccoli and Chinese Greens
1 cup (250 ml) of beef broth
4 Tbsp. (50 ml) soy sauce
4 Tbsp. (50 ml) oyster sauce
3 tsp. (15 ml) corn starch
2 Tbsp. (15 ml) vegetable oil
1 lb. (500 g) beef tenderloin cut into 1/2 inch slices
4 cups (1L) of broccoli florets
4 Green onions, trimmed and cut into 3 -- inch pieces
1 tsp. (5 ml) minced ginger
1 clove garlic, minced
8 baby Bok Choy
toasted sesame seeds
In a large cup, combine the beef broth, soy sauce, oyster sauce and corn starch. Set aside.
Heat half of the oil in a wok over high heat. Season the beef pieces lightly with salt and pepper.
Cook beef in two batches 30 -- 40 seconds per side, just until starting to caramelize. Remove to a plate. (Beef will still be quite rare).
Heat remaining oil in the wok and add the broccoli, Stir fry for about 45 seconds, Add 2 tbsp. of water and continue to stir fry.
Add the green onions, ginger, garlic and bok choy, Continue to stir fry until the bok choy is starting to wilt and the broccoli is almost tender.
Give the soy sauce mixture a good stir and add it to the wok. Cook, stirring constantly until very thick,
Return the beef to the pan and warm through. (About 1 -- 1/2 to 2 minutes). The beef should still be medium rare.
Spoon onto a platter and garnish with sesame seeds. Serves six.