Beef and Broccoli

Beef and Broccoli

 

 

Cook time: 35 Min

Total time: 35 Min

 

 

Ingredients

 

• 1 or 2, 3 oz filets (I gave up using anything else, because of tenderness), sliced thin
• 1 head of broccoli, stems removed and chopped into bite size pieces
• 1 onion, sliced medium
• 1 oz of some red peppers for color (optional)
• 1/2 cup basmati rice ( This time I used half white/half brown rice)
• 2 tbsp olive oil, 1 reserved

 

Sauce Ingredients:

 

• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 3 tbsp
• 1 tbsp rice vinegar
• 2 tsp fresh ginger grated
• 4 cloves garlic minced
• 1/4 teaspoon crushed red pepper flakes or more, to taste
• 1 tbsp toasted sesame oil see note
• 3 tablespoons cornstarch

 

 

Instructions

 

Sauce Instructions:

 

1. Mix all of the ingredients together in a small bowl and set aside. You will need to stir again before adding to the stir fry, as the cornstarch will settle and the oil will separate.

 

Main Instructions:

 

1. In a small dish, add a splash of water and the broccoli, cover and microwave for 3 minutes.
2. Add 1 tbsp sesame oil to the pan/wok, heat over high heat,, add the steak, it should be sizzling crazy like, and stir at least every 30 seconds to 1 minute until you see the beef cooking through and getting a bit crusty on the edges.
3. Add the onion, and cook for 3 more minutes, then add the broccoli, all while continually stirring to make sure everything is getting even heat.
4. When the onions and broccoli are to your designed done-ness, stir the sauce mixture and add to the pan. It should take about 1-2 minutes to fully thicken. Stir, turn the heat off, allowing the mixture to sit for a moment while you gather everything you need to serve, then enjoy over some cooked rice.
5. Garnish with sliced green onions if you like

 

 

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Notes:

Jan 10, 2023

 

I think I finally have the sauce thing down - just enough, but not too much. We did give up on tough flanks or whatever steak most food bloggers use and use get some great steaks.  We don't eat beef often so when we do, we want great quality.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey