Better than Take-Out Beef & Broccoli
It’s Wednesday afternoon- You don’t want to cook, you’re craving Chinese food & don’t want to pay for San Francisco’s high take-out costs, & most importantly you have an agreement (with yourself) that you can only buy take-out on the weekends. You also cannot leave the apartment because the primary debate is on tonight. So, go ahead and give this recipe a try. It takes no time and I honestly might even like it more than take-out!
If you don’t eat beef, use chicken, or veggies, or tofu, or whatever your little heart desires.
Ingredients:
- 1 1/2 lbs flank steak
- 1 tablespoon vegetable oil, plus an additional teaspoon to be used later
- 2 cups broccoli florets, cut up how you like
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- 1/4 cup fish sauce
- 1/4 cup beef broth (or veggies or chicken) or water
- 2 teaspoons toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon corn starch
- Salt & Pepper
Instructions:
- Heat 1 teaspoon oil in a large frying pan over medium heat. Add broccoli and cook for about 5 minutes or until tender- broccoli should turn a brighter green!
- Add the minced ginger and garlic to the pan and cook together for about 30 seconds
- Remove broccoli from pan; place on a plate and cover
- Wipe the pan clean with a paper towel, add remaining oil, & turn heat to high
- Season steak pieces with salt and pepper, add them to the pan (in a single layer), & cook for about 3 to 4 minutes on each side until browned & cooked through
- In a small bowl, whisk together the fish sauce, beef broth, sesame oil, and soy sauce
- In another small bowl, stir together corn starch and a tablespoon of cold water
- Pour fish sauce over beef and veggies and cook for 30 minutes
- Next, add the cornstarch mixture and bring to a boil, cook for one minute or until sauce has started to thicken
- Serve with rice of your choice, turn on abc, & enjoy!
yum yum 😋