Beef and broccoli Trooper York Style

So since Good Food has closed I have to find a new source of meat. It is not as easy as all that. I can't just go to the supermarket because the crap they have there sucks. I have to to the other Italian market Mastellone which is about five blocks away instead of across the street. Now Vinny the butcher is also the owner but he is not into meat as much as Mike from Good Food. So his stuff isn't as good. And he is not behind the counter to cut it fresh. I have to hunt him down to get fresh meat. Or take what is in the case. Now that can work because sometimes some stuff is fresh.

On Sunday night he had some good beef strips. To use in making bracoles  or for a stir fry. Which is what I used if for to make beef and broccoli.

Frist I got about four packages of meat which was about three pounds. I sliced the already very thin slices into smaller pieces. I then took 17 cloves of garlic and a whole piece of ginger (cleaned and peeled). I put them into the food processor and ground them up and put them in some oil in the wok. I cooked them until they started to brown and then threw in the meat. I cooked that for about fifteen minutes until well browned. I reserved that and then put in four heads of broccoli which was only the florets that I had chopped up. (I saved the rest of the broccoli to make soup) I threw the broccoli florets into the residues left from cooking the meat and added some olive oil to lube it up a little.I flashed fried it until it was nice and crispy. Then I threw the meat back in. Added a nice half cup of low sodium soy sauce and three tablespoons of hoisin sauce. If you are going to cook chinks you need the hoisin sauce. It is the key ingredient in most of your tasty dishes. I slopped that around for a while to coat everything with the sauce.

Served it with brown rice. It was delicious.