Of all the Americanized Chinese stir fries, beef and broccoli has to be one of the most popular. It’s so simple, and so good. This recipe is an adaptation of my mom’s very Americanized version of the classic stir fry. Her secret ingredient to an irresistible beef and broccoli stir fry is cheddar cheese. Not a lot, just a little to slightly thicken the sauce and give an irresistible flavor. The amount of cheese in this dish is very small, and if you didn’t know it was in there, you’d probably never be able to actually identify the taste. The cheese, as it pairs with the soy sauce and oyster sauce gives a very unique and almost addictive flavor that will leave your friends and family begging you for the recipe.
Yield: Serves 4
1 1/2 lbs top sirloin, sliced thin
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
1/2 teaspoon freshly cracked black pepper
the florets from 2 heads of broccoli
2 tablespoons oyster sauce
1/4 cup shredded cheddar cheese
Steamed white rice
1. Add steak, vinegar, soy sauce and black pepper to a large bowl. Let marinate for about 30 minutes, but no longer than 2 hours.
2. Cook rice according to package directions.
3. Preheat wok or large skillet. Drizzle with oil. Add steak, and cook for about 5 minutes. Add broccoli and then oyter sauce. Cook until steak is cooked through and broccoli is tender crisp. Add cheddar cheese and let it completely melt until it is invisible.
4. Serve over cooked rice.
