Wednesday, April 3, 2013

Beef and Broccoli

Me and Corey have been on quite the "asian food" kick lately.  I feel like I'm back in my pregnancy craving days (not pregnant, don't worry).  We've pretty much been rotating this recipe with pad thai and lettuce wraps (that I have yet to share) for weeks on end...ahhh-mazing.  Can't get enough.  I can't stress how incredibly easy this recipe is, and the flavor is so so good.

Beef and Broccoli
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
1 1/2 lbs flank steak, sliced into thin strips
Remaining Ingredients:
1/2 c low-sodium soy sauce
2 tbsp brown sugar
4 cloves garlic, minced
2 tbsp flour
1 tbsp sherry (didn't have so I left it out)
3 tbsp vegetable oil
2 heads broccoli, crowns only

Whisk together the marinade ingredients: baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.

In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.

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