Red Wine Beef Broccoli with Mushroom


1 pound beef sirloin, thinly sliced
3 cups broccoli florets
2 cups white or crimini mushroom, sliced
3 tablespoons vegetable oil
3 slices fresh ginger
3 cloves garlic, pressed or minced
1 tablespoon red wine
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sesame oil
1/2 teaspoon ground black pepper
2 tablespoons oyster sauce
1 teaspoon brown sugar
1/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce


Stir together the beef marinade ingredients in a medium bowl until cornstarch is dissolved. Add prepared beef into the marinade and coat well. Set aside.
Prepare the cooking sauce by mixing the sauce ingredients in a small bowl. Stir well.
Heat a large skillet or sauté pan over high heat until a drop of water sizzles. Add vegetable oil and swirl.
Place ginger and garlic into the pan and quickly add beef, then immediately spread out beef in a single layer. Cook until beef reaches desired doneness (about 1-2 minutes).
Remove beef from the pan and set aside. Use the remaining oil in the pan, cook broccoli over high heat for 3 minutes, and then stir in mushroom. Cook for another 2 minutes or until the broccoli is tender-crisp.
Return beef to the pan and pour the cooking sauce over all the ingredients. Stir for another 30 seconds until even. Serve over rice.


In less than 30 minutes, you can make a classic Red Wine Beef Broccoli With Mushroom at home without having to go out whenever you crave Chinese food!


6 servings


Tuesday, March 14, 2017 - 10:49pm


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