Happy Tuesday to you! I hope you are having a great day, mine was not too bad, got off early at least before the sun went down, had a great left over lunch of chicken piccata (see last blog) and a great coffee. That chicken piccata (see last blog) was so tasty you will definitely like it alotta!
Would you like something tasty for dinner, something familiar, something quick, something easy, well if you missed the picture above, I’ve got just the recipe! Beef with Broccoli, this is a super quick recipe that is super good. And as long as you add the corn starch to the sauce, you’ll get that thick rich flavor packed sauce that you get at your local Chinese restaurant. Do cook your meat in small batches and not all at once, if you do, you will not get that nice browning and basically you will be boiling your meat, yuk! But other than that so easy, you can do it!
I leave you with some words of wisdom from a wise old sage, “If you only do what you can do, you will never be more than who you are.”
Thank you for reading and go out and get crazy you only live once.
- 1/2 cup low-sodium soy sauce
- 1/4 cup cornstarch
- 3 tablespoons sherry
- 2 tablespoons brown sugar
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 pound flank steak, trimmed of fat and sliced very thin against the grain
- 3 tablespoons peanut or olive oil
- 1 pound broccoli florets
- 1/4 cup beef broth
- 1/4 cup oyster sauce
- Salt as needed (use sparingly)
- Rice or Chow mein
In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.
Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.
Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed
Serve over rice or Chow Mein.
Recipe courtesy of Ree Drummond.