Wednesday, June 3, 2015

Beef & Broccoli

Our daughter Allison loves to cook and this is one of her "new" favorite recipes. Simple to prepare, great with a little marinating. Spectacular with overnight marinating. We serve with steamed white or brown rice, or with riced cauliflower.

If you enjoy dinner with an Asian flair, this is a good one. 

Another note, don't look at the list of ingredients and pass on this one. 
I promise you will be glad you did it! :)

This is actually what Allison cooked, not a stock photo. Looks good right? 
Beef & Broccoli

  • 2/3 cup reduced sodium soy sauce 
  • 1/2 cup chicken stock 
  • 1/4 cup honey 
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar, packed 
  • 3 cloves garlic, minced 
  • 1 tablespoon sesame oil (we use vegetable oil)
  • 1 tablespoon cornstarch 
  • 1 teaspoon hot sauce, to taste (optional, but good when included)
  • 1 teaspoon ground ginger 
  • 1/4 teaspoon red pepper flakes (optional, we have never included these)
  • 1 tablespoon olive oil 
  • 1 pound flank steak, thinly sliced across the grain 
  • 1 head broccoli, cut into florets (Allison uses steamed broccoli, rather than fresh.)

In a medium bowl, combine soy sauce, stock, honey, vinegar, brown sugar, garlic, oil, cornstarch, hot sauce, ginger, red pepper flakes and 1/4 cup water; set aside. (If you are marinating the steak before serving, add steak and this marinade in a zip top bag or sealable container and store in the fridge.) 

If you can't wait for the steak to marinate, proceed.

Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes. Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.

Serve immediately.

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