lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Tuesday, May 26, 2015

Beef with Broccoli

Beef with Broccoli
Beef with Broccoli

1 pound flank steak
1 tablespoon cornstarch
¼ teaspoon salt
¼ teaspoon sugar
1/8 teaspoon baking soda
2 tablespoons water

¼ cup chicken broth
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1 teaspoon cornstarch
½ teaspoon sugar
2 tablespoons vegetable oil
2 garlic cloves, smashed
2 slices fresh ginger
2 cups small broccoli florets
½ small yellow onion, cut into 1-inch dice

Slice the steak across the grain into ¼” thick strips. In a bowl, stir together the cornstarch, salt, sugar, baking soda and water. Add the sliced steak and toss well to coat. Let stand at room temperature for 30 minutes.

In a one cup measure, whisk together the broth, oyster sauce, dark and light soy sauce, rice wine vinegar, cornstarch and sugar. Set aside.

Heat the oil in a large skillet or wok over high heat. When the oil comes to temperature, add the garlic and ginger, sauté for 30 seconds. Add the steak and sauté for two minutes more. Add the broccoli and onion and stir fry for 3 to 5 minutes more. Lower the heat to medium-low, pour the sauce over the beef and broccoli, stir well to coat. Let simmer for 3 to 5 minutes, until the sauce has thickened. Serve over rice.
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