Beef and Broccoli

First of all, I want to wish a very big “Gung Hay Fat Choy!” to all those celebrating Chinese New Year, and second, an equally enthusiastic “Happy Family Day!” to all those in my home province of beautiful British Columbia. For those of you not situated in Canada’s little slice of PNW heaven, B.C.’s Family Day is little more than a made up holiday meant to give a small break of rest and respite between New Years and Easter. It’s name suggests the subtle encouragement to use the day to catch up with family.

Which is exactly what I plan on doing…right now…

(But before I go, here’s the recipe, adapted from “Oh, Sweet Basil“)


 

 Beef and Broccoli

Ingredients:

  • 1 tbsp. peanut oil2016-02-06 16.07.52
  • 3 cloves garlic, minced
  • 1 thumb frozen ginger, grated
  • 1 tbsp. sweet chilli sauce
  • 3 tbsp. honey
  • 1/2 cup low-sodium soy sauce
  • 2 tbsp. rice vinegar
  • 1/4 cup lightly-packed brown sugar
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp. corn starch
  • 2 tbsp. water
  • 1 tbsp. olive oil
  • 1 lb. flank steak
  • 1 1`/2 tsp.. sea salt
  • 1/4 tsp. ground black pepper
  • 300-400 g. broccoli florets, larger pieces halved or quartered (2 medium heads)
  • cooked Jasmine rice, for serving

Directions:

  • Cut the steak into thin strips, slicing it against the grain. Half or third any long pieces to ensure they’re bite-sized.
  • In a small bowl, combine together the sea salt and ground black pepper. Rub this seasoning into the steak, massaging it in well.
  • In a medium-sized saucepan, combine together the first 9 ingredients listed (peanut oil up to and including the chicken broth). Whisk and bring to a boil.
  • In a small cup, dissolve the corn starch in the water, stirring to ensure it’s dissolved co0mpletely.
  • Stir in the dissolved corn starch, allow everything to come back to a boil, then reduce the heat and simmer for 5-6 minutes, whisking occasionally. Set aside
  • At the same time, add the olive oil to a medium-sized wok and heat over medium. Add in the steak and stir-fry 4-5 minutes, until no more pink can be seen. Drain out the excess juice from the wok.
  • Toss the broccoli into the wok, pour in the sauce, and give it a good stir. Cover and cook for another 5 minutes, stirring occasionally.
  • Taste, and season with additional soy sauce if necessary.
  • Serve over rice.

Serves 4


 

 

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2016-02-06 16.22.13

beef and broccoli

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