I just wanted to announce that I have officially mastered the art of broccoli beef. It is delightful. Brandon and I had it for dinner tonight, and I am sorry that I do not have any pictures of it, but trust me.... it is husband approved (and Mother-in-law approved, for that matter). And I would like to share my recipe with you... :-)
Broccoli Beef Recipe:
1) STEAM, drain, and set aside in a large mixing bowl with a lid to trap in the heat:
-1 pound of fresh Broccoli cut into bite-sized florets with one cup of boiling water in a stir fry pan (3 minutes should do the job)
-You can add any other vegetables to the mix that you like as well. Try adding zucchini cubes, sliced peppers, cut up onions, frozen vegetables etc. As long as you have broccoli though. That is a must. You may need to adjust steaming time for these. Just till they are cooked and hot, but definitely not soggy!
2) Meanwhile, In a large bowl, combine and MARINATE for 10 minutes:
- 1 pound of steak, cut into bite-sized cubes. You can use flank steak or Kobe beef or really any kind of steak, as long as it is trimmed of the majority of fat. (You can replace this with boneless and trimmed chicken thighs if you hate steak)
- Half a Tablespoon of soy sauce
- 1 Tablespoon Sake
- 1 Tablespoon Cornstarch, try to coat this evenly on the meat, so there are not any weird clumps.
3) In a small bowl, combine and stir well:
- 2 Tablespoons Oyster Sauce
- 2 Tablespoons Sake
- 1.5 Tablespoons Chinese Black Vinegar
- 1 Tablespoon fresh-grated ginger
- 1 minced clove of garlic
- (Optional, to make it spicy) A generous spoon full of Vietnamese Chili Garlic Sauce
4) Heat the stir fry pan and coat the bottom with olive oil. Throw the Marinated Meat into the pan and cook through. This will take just a few minutes. Add the special "small bowl sauce" to the cooked meat and cook for about 30 seconds more or maybe even a minute, just enough to heat up the sauce with the meat. Remember the steamed vegetables you set aside? Toss the meat and sauce mixture into the large mixing bowl and coat the steamed vegetables with the remaining sauce.
5) If you have guests over, you may wish to transfer the meal from the mixing bowl to a pretty serving dish. ENJOY!
Seriously, this has been an absolute favorite of mine and Brandon's. I would never lead you astray. Try this next time you want to impress your husband, friends, or family. It smells good from the ginger, and tastes wonderful. If you have any questions about what brands of sauce I use, feel free to comment and I will answer you as soon as I can.
-Sincerely, Ashleigh Son