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

Monday, April 3, 2017

Steak and Broccoli

I have been obsessed with flat iron steak as of late. It has so much flavor, is super easy to cook and fairly inexpensive (when it's on sale!) I love beef with broccoli, but I really wanted to try it with flat iron steak. I knew it would cook up beautifully and stand up to the rich, brown sauce. And I was right!  C insisted there was too much sauce, but I disagree completely.  I love having extra sauce to mix with steamed rice, it is vital to have extra sauce so I don't end up dousing my rice with soy sauce and Sriracha. 
Steak and Broccoli

1 pound flat iron steak, cut into 1/4-inch thick strips
¼ cup soy sauce
2 tablespoon dry sherry
2 teaspoons corn starch
1 tablespoon oyster sauce
1/3 cup beef broth
1 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon finely minced fresh ginger
1 pound broccoli, cut into bite sized pieces

In a bowl, toss the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the sherry. Let marinate for 20 minutes at room temperature. In a 2-cup measure, whiske together the remaining soy sauce, sherry and corn starch. Stir in the oyster sauce, beef broth, brown sugar and sesame oil. Set aside.

Heat the oil in a wok or large skillet over medium-high heat. Add the steak and sauté for 2 minutes. Add the garlic and ginger, sauté for 30 seconds more. Add the broccoli and sauté for 2 minutes more. Pour the reserved sauce into the pan, stirring constantly for a minute more until the sauce begins to thicken. Serve over rice.
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