Beef and Broccoli

You will never want to order take out Chinese food after the next few posts. It is so easy, fast, and tastes better than your local joint. I gotta believe it's beter for you also.

Beef and Broccoli

2 lbs skirt steak, cut into thin strips against the grain of the meat
2 cups fresh broccoli florets
1/2 yellow onion, sliced thin
1/3 c light soy sauce
1 TBSP corn starch
2 TBSP sugar
1 TBSP sweet red chile sauce (found in the Asian section of the grocery store)
1 cloves garlic, minced
1/2 tsp ground fresh ginger
1/2 tsp red pepper flakes

In a mixing bowl, whisk together soy, corn starch, sugar, red chile sauce, garlic, ginger and red pepper flakes. Set aside until ready to add to beef and broccoli.

In a large non-stick skillet, heat 2 TBSP vegetable oil over medium heat. Once oil is hot, add the sliced onion and sweat the onions until the softened, about 5 minutes. Increase heat of pan to medium high heat and add the sliced steak strips. Saute them for 3-4 minutes, being careful not to overcook or the meat will toughen up. Add the broccoli florets and the sauce you made earlier. Cook for only 2-3 minutes, stirring continually, until sauce coats everything and broccoli is slighly cooked. Serve immediately over rice.


* To cut meat against the grain will keep it from getting chewy and tough. If the meat grain runs horizontally, cut the meat vertically.

*To "sweat" onions means to cook them til softened, allowing them to release their juices, without letting them brown. If they start to brown, lower the heat to low.