All American Beef Brocolli

This addictive Asian tradition goes into the category of All-American because you must pair it up with a bottle of something like Sriracha for the spice kick.
Also because it's really easy and could be posted in meals under 30 minutes.
Oh, and lastly because you also should pair it up with the perfect gourmet imported beer --that's SO American!

Feeling sad for cows today or don't want to use dental floss?  Substitute the Beef for your favorite Mmmmmushrooms!

For your shopping pleasure, here is the list:
oil 
corn starch
salt

garlic powder

sparkling soda water

beef steak 1 lb or less, thinly sliced (or mushrooms for vegetarians) 
red onion
broccoli, 1-2 lbs
fresh garlic, 1 head
fresh ginger, 3 inch piece (or powdered ginger)

sugar

soy sauce

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Prepared Rice

Sriracha (or other hot chili sauce)

Einstok, Icelandic Port Imported Beer

Mix in a large bowl:
4 T. corn starch or something powdery n' tasteless like from your kitchen cupboards, like flour
1/2 t. salt
1T. garlic powder
1/2 c. of very cold sparkling soda water or ice-water if it's not in your fridge already

Add:
1/2 to 1 lb quality thin beef steak.  Is it possible to purchase a quality steak that was cut thin?  Probably only in the redneck desert town I'm in...  With extra special care and a very sharpened tool, slice that beauty into very narrow strips not longer than 3" and at a minimum as narrow as a the width of a pencil.  Do your friends n' family a favor and remove the fat pieces that won't dissolve by high heat, so that they don't have to spit them into a napkin or choke them down or ask if you have dental floss later, even if it was a Ribeye--aye!

Pour the battered beef mixture into VERY hot (hot as you can get it) heavy pan with a thick layer of browned butter or oil.  Layer the beef evenly in the still hot-as-hell pan, and leave it alone aka, please! don't stir it!  Turn on your overhead fan and when one side is very browned, turn each piece over with a fork or flip the entire mixture over like a pancake, which is not impossible since it is somewhat glued together from the batter.  Cook the other side briefly, as in a minute or a fraction of the amount of time the other side was cooked.  Place into large bowl and set aside.

Add: 
Layer of oil to the cleared HOT pan and
1 large red onion, halved then sliced into THIN half-moon strips, and halved again.
Fry in the same way.  Don't over-stir!  The goal is to caramelize the onions with high-heat (brown one side, leave the other slightly crunchy).  Place in large bowl standing by with the cooked beef.

Add: more oil in the cleared pan and
4 cups or more of fresh broccoli, washed and neatly separated into mini-heads, include the soft stem parts as sliced and chopped.  Stir a few times, get a few brownings and when bright green in color add to beef and onions mixture.

Now for the sauce!

Add: 
oil to the cleared and cooled off pan and
1 head of garlic sliced thinly as possible
Cook on extremely low temp.  Don't let the garlic brown but slowly get it to blonde, stir as much as your neurotic self insists.

Add at the same time:
1 three inch piece of fresh peeled ginger chopped fine,
OR instead add to the next step
1 Tablespoon powdered ginger (lazy shoppers n' choppers version)


Then Add :
2 T. of brown sugar
1/3 c. soy sauce.  It should get bubbly, turn off almost immediately, once the sugar dissolves.  Pour over cooked beef mixture, then return all to pan to re-warm if needed or to serving dish.


Serve with hot rice and my personal favorite, hot chili sauce, Sriracha (or other concotion of spice mixtures in bottles or little bowls so it will look like you made it).

And Einstok, Icelandic Port Imported Beer (or something else someone left at your house) or my personal favorite a very hops'ee IPA.