Classic beef n' broccoli. Easy to make and dank to eat.

Details

• ⏲️ Prep time: 20 mins
• 🍳 Cook time: 10 mins.

Ingredients

• 1 lb top sirloin steak, thinly sliced
• ¼ cup low sodium soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon dark brown sugar
• 2 tablespoons fresh ginger, minced
• 1 tablespoon oil
• 1 head broccoli, cut into 1-inch (2 ½ cm) florets
• ½ cup water
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes, optional
• 1 teaspoon toasted sesame oil

Directions

1. In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade. Set aside to marinate for 20 minutes.
2. Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown. Transfer the meat to a clean bowl and set aside.
3. Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute. Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened.
4. Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds.
5. Add the steak back into the pan and stir to combine. Remove from heat and serve on a bed of brown rice.

The original Di Shui Dong ribs (and this recipe) use pork spare ribs- but I have made it using beef short ribs and lamb shanks as well. You can substitute for whatever ribs you prefer; the taste will remain the same.

Recipe is originally credit of 'Da Dinner Roll' -- Go show them some love below ⬇️
https://dadinnerblog.wordpress.com/2010/07/11/shanghai-food-hunan-cumin-ribs-di-shui-dongg-style/

Details

• ⏲️ Prep time: 30 mins
• 🍳 Cook time: 2.5 hours
• 🍽️ Servings: 6

Ingredients

• NEIL PERRY'S MASTER STOCK
• water
• 3 cloves garlic, sliced
• 1 knob ginger, sliced
• 1 handful shallot ends
• 1 stick cassia bark (Chinese cinnamon)
• 2 star anise
• 375 ml light soy sauce
• 375 ml. Shaoxing wine (绍兴酒)
• 75 g Chinese rock sugar
• SPICE COATING
• 1 tbsp. Shaoxing wine (绍兴酒)
• 1/2 tsp. salt
• 1 tsp. light soy sauce
• 1 tsp. dark soy sauce
• 1 tbsp. potato starch or cornflour
• 1 3/4 cups peanut oil
• 2 tsp. minced ginger
• 1 tbsp. finely chopped garlic
• 2 fresh red chilies, seeded and finely chopped
• 2 tbsp. cumin seeds
• 2 to 4 tsp. dried chili flakes
• 2 spring onions, green parts only, finely sliced
• 1 tsp. sesame oil

Directions

1. Fill a large stockpot ¾ full with cold water. Add the sliced garlic, ginger and shallots, followed by the aromatics. Add light soy, shaoxing wine and Chinese rock sugar and bring to a boil.
2. Strain the mix through a fine sieve and add the ribs. Simmer for 1 – 2 hours turning the ribs occasionally. Switch off the heat and let sit for 30 minutes. Transfer ribs to a dish and cool in the fridge.
3. To prepare the spice coating, mix cooking wine, salt, soy sauces, flour and one tablespoon water in. large bowl. Add cooled ribs and mix to marinade.
4. In a wok, heat peanut oil to about 275 degrees. Add ribs and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well. Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin seeds and stir-fry briefly, until they are fragrant. Return ribs to the wok and stir well, seasoning with salt to taste.
5. When ribs are sizzling and fragrant, add spring onions and toss briefly. Remove from heat and stir in sesame oil.