Monday, March 07, 2011

Questions and Answers: Broccoli and Beef

Question:
Dani,
I was wondering if you could send me your recipe for your beef and broccoli. I had it at one time but I can’t find it.
Thanks,
Kris

Answer:
Kris,
Oh, that sounds yummy! It's been awhile since I've made it and I can't find the written recipe but here goes my memory . . . . . .

Teriyaki Brocolli and Beef

Partially Freeze a 1-2 lb flank or similar steak (they come in 1 1/2"-2" thickness, all one piece). With a sharp knife thinly slice the meat on the diagonal. Place all meat in a gallon size ziploc bag.

For marinade whisk together:
1 cup soy sauce
1 cup sugar
1/4 cup sesame oil

Pour marinade over meat in ziploc. Mush around a bit so it gets all over the meat and let sit in the refrig for 4-8 hours.

Before you cook the meat prepare your rice and broccoli. I do my rice in a rice cooker--plain white rice. Prep broccoli by trimming, rinsing and chunking. Steam in the microwave for 3-5 minutes (depending on how much you choose to serve) with a little water, butter and salt and pepper to taste. Do not overcook the broccoli!! Cook it to al dente--just as it starts to turn a bright green it is done, for now. Set it aside.

Heat your pan, a wok if you've got it, very hot. Add 2 Tablespoons of your choice of oil. Sesame imparts the most flavor but is expensive. Peanut would be fine if you've got it. I prefer canola oil--it is bland and doesn't change the flavor of the dish, is fairly inexpensive and is a healthy oil. Don't use olive oil.

When your pan is hot, ready and oily place 1/3 of the beef--reserving the marinade liquid in the bag--in the pan and move around quickly with a wooden spoon. Because the meat is thin it will cook fast, 3-4 minutes max. You still want it a little bit pink. Remove the cooked meat to a platter or serving bowl. Repeat the same procedure with the other 2/3'rds of the meat: hot pan, oil, cook fast, remove, hot pan, oil, cook fast, remove.

When the meat is done put another 1 T or so of oil in the pan and add your broccoli. You could also throw in a couple handfulls of sprouted mung beans if you've got them on hand. Give the veggies a whirl around the pan for just long enough to grab up some flavor and blacken up a few of the edges. Remove the broccoli and add to the top of the meat.

Last, combine 2 Tablespoons cornstarch to 2 T water to make a slurry. Add the slurry to the reserved marinade, whisking to combine. Pour the marinade into the hot pan and bring to a boil stirring constantly. Cook until the marinade is clear and thickened. (If you don't have a lot of marinade left over or are averse to using the meat marinade--though it will be cooked--mix up a new batch as above). Pour the cooked and thickened marinade over the still hot meat and broccoli. Sprinkle the whole platter generously with sesame seeds and serve with hot rice.

Enjoy!

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