Imperial Beef Broccoli


Many years ago a Cambodian woman taught me the secret to tender melt-in-your-mouth beef. It is the unique marinade that tames the toughest (also inexpensive) cuts of lean beef into something fit for royalty. This recipe is gluten-free and diabetic friendly.

PRINT Imperial Beef Broccoli recipe from MS Word

Imperial Beef Broccoli

Yield: 4 servings

Beef Marinade:
3 egg whites
2 tablespoons cornstarch
2 teaspoons sesame oil
1 teaspoon baking soda
1 teaspoon sea salt

1 lb. trimmed top or bottom round
2 medium broccoli crowns
2 medium carrots
10-15 shiitake mushrooms
1 can whole water chestnuts
5 cloves of garlic
2 tablespoons fish sauce
1 tablespoon sucralose
1 tablespoon sesame oil
1 tablespoon canola oil
2 teaspoons sambal chili paste
2 teaspoons chopped fresh ginger
1 teaspoon sea salt

Slurry:
1 cup of water
1 ½ tablespoons cornstarch

Slice beef across the grain into thin bite-sized pieces and place in the marinade. Refrigerate overnight. Break broccoli crown into small crowns by peeling them off the main stem. Remove stems from shiitake mushrooms. Cut carrots into thin bias cuts. Chop garlic. Mix slurry. Heat wok with canola and sesame oils. Stir fry meat, garlic and ginger then add vegetables, mushrooms and seasonings. When meat is brown add slurry and stir fry another minute. Serve

©2010 Aron David Bradley
http://www.boomercuisine.com

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