Diary of a Foodie

Thursday, October 16, 2014

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.

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