When it comes to Chinese food in America the classics are fine with me. This cuisine is not part of my heritage nor am I classically kitchen trained so I am not a food snob here. There are those times when over sugaring and over deep frying in Chinese dishes can be cloying and dulls the senses. Here is TALL blonde's more savory version of Beef Broccoli. Meal shopping is also easier and economical with ground beef vs. today's pricey steak.
1/2 red onion, chopped in 1/2-inch pieces
olive oil
1 lb. ground beef - 90/10
1/4 tea. fresh cracked black pepper
1/8 tea. red chili flakes
1/4 cup oyster sauce
1/4 cup fish sauce
3 garlic cloves
1 tsp. fresh garlic
1/2 fresh orange zest
3 Tbl. water
1/2 lb. Broccolini, slice stems in 1/2-inch pieces
1 Tbl. cornstarch
Heat the olive oil in a skillet and sauté chopped onion until slightly softened and turning a little color, remove from skillet and set aside. Using the same skillet brown beef with black pepper and chili flakes until cooked through and drain any excess fat and water.
Add to cooked beef the cooked onion and broccolini. Cook until heated through and broccolini is halfway cooked leaving it crunchy. Stir in cornstarch to the oyster/fish sauce mixture until there are no lumps. Pour over beef and broccolini mixture in the skillet and cook at high heat until it forms a light sauce or glaze, 1-2 minutes. Serve immediately.
