Beef and broccoli leaves

When I cooked my beef and sotanghon dish a couple of days ago, I actually boiled a kilo of beef brisket. Half went into the noodle dish; half went into this braised dish that I cooked for dinner last Monday.

Broccoli leaves means, well… broccoli leaves. Lots of people throw them away but they’re really good for stir fries. They take a little longer to cook than most leafy vegetables but that also means they don’t get soggy so fast. You will have to cut off the tough ends of the stalks though. Otherwise, by the time the stalks are tender, the leaves would be overcooked. Overcooking vegetables is no good.

There are no fancy seasonings or ingredients for this dish–just beef, broccoli leaves, garlic, onions and light soy sauce.

Ingredients :

500 g. of beef brisket, boiled whole then cooled and cut into thin, thin slices
about 2 tablespoonfuls of finely minced garlic
2 shallots (or 1 large onion), peeled and thinly sliced
lots of broccoli leaves, tough ends of stalks cut off and discarded
5-6 tbsps. of vegetable cooking oil
light soy sauce
ground pepper, to taste

Cooking procedure :

Note that the I didn’t indicate the amount of light soy sauce. If you seasoned the beef well when it was boiled, you will need less soy sauce than you would if the beef was lightly seasoned or unseasoned.

Heat the cooking oil in a large shallow pan. Add the sliced beef and cook, stirring, until reheated and lightly browned around the edges. Add the garlic and sliced onion. Cook for about a minute before adding the broccoli leaves. Pour in the soy sauce (start with about 1/4 cup) and add some ground pepper. Stir a few times then lower the heat, cover and simmer for 5-8 minutes, depending on how mature the broccoli leaves are. More mature ones need to cook longer while tender leaves take only a few minutes to cook.

Add more soy sauce, if necessary, before serving. Or serve with soy sauce on the side.

[tags]beef+recipe, meat+recipe, recipe, cooking, cooking+blog, food+blog[/tags]