Thursday, May 1, 2014
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Beef and Broccoli
Beef and Broccoli
I have been thinking about making beef and broccoli since last week when a co-worker suggested it as a good way for me to use some left over steak. On that particular night, however, I remember really wanting some french fries and decided to make my version of a steak sandwich instead. I am actually glad I waited a few days because the anticipation was well worth it. I promise you, this was better than most beef and broccoli you have ever had, if not THE best!
The first place to start is with the rice. I used Jasmine rice which is my absolute favorite with Asian influenced food. I only made one serving which is 1/2 cup of rice to 1 cup of water. Placed it in a saucepan with the lid on over low heat and left it steam for 20 minutes. Remove from heat and allow to rest for 5 minutes before fluffing with a fork. If you are not ready, just put the lid back on and it will stay hot for quite some time.
For that delicious rich brown sauce in a mixing bowl combine, 1 tablespoon of hoisin sauce, 1/4 cup soy sauce, 1 teaspoon of chinese garlic chili sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of cornstarch and about 1/4 cup of water (after adding the sauce to the pan, you can add more water if it is a little too thick). Set aside.
For the beef part of this beef and broccoli, I used a small New York strip steak and, while it was still very cold, sliced it as thinly as possible against the grain. Dredge the steak through some corn starch and set aside.
Next, I sliced and prepped all of the veggies including a sliced mini portabella mushroom, 1/2 a chopped onion, 1 cup of broccoli florets (par cooked for 50 seconds in the microwave), 2 minced garlic cloves and about 1 tablespoon of fresh grated ginger. Heat a large skillet or work and add 2 teaspoons of canola or peanut oil and add the mushrooms all by themselves so they get an opportunity to brown and not just steam. When nicely browned remove from the heat and set aside. While the pan is hot, add a bit more oil if necessary and the cornstarch coated beef to the pan. Cook until brown on one side and turn each over to brown on the other. Remove from the pan and set aside.
Wipe out the pan, add a little oil and add the chopped onion and let cook for a minute before adding the broccoli florets. Cook for a minute and add the minced garlic and ginger. Return the mushrooms and beef to the pan and stir to combine. Add the soy sauce mixture to the pan and allow to come to a boil, reduce to a simmer and let flavors come together for about 5 minutes. Serve hot over Jasmine rice.
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