I can't take too too much credit for this one since I only altered a few things in this recipe. Well, who knows, those little changes could have been what made this dish SO FREAKING FANTASTIC!!! So I guess I'll go ahead and toot my own horn for a sec. "toot toot!" Ok, done now.
I am a huge broccoli & beef fan. I've tried making it at home before, only to realize that the Chinese restaurants can make it much better. The hubster requested broccoli & beef for dinner last night so I decided to go ahead and try out a new recipe that I had pinned a while back. It turned out SO SO YUMMY!! I will definitely be make this again and again. It tasted just as good as a Chinese restaurant without all the MSG.
INGREDIENTS:
1/2 tsp. baking soda
1 tsp. sugar
1 TBSP cornstarch
1 TBSP low sodium soy sauce
1 TBSP water
2 TBSP toasted sesame oil
1.5lbs. flank steak, sliced thin
1/2 C low sodium soy sauce
2 TBSP brown sugar
4-5 cloves of garlic, minced
2 TBSP flour
1 TBSP sherry
3 TBSP toasted sesame oil
2 heads of broccoli crowns
DIRECTIONS:
Preparing the beef:
Allow the beef to come to room temperature. (Mine sat out for about an hour and a half) Then, using a sharp knife, slice the beef into thin strips making sure to slice against the grain. If the slices become too long, feel free to cut them in half or even in thirds.
Preparing the marinade:
In a large bowl, whisk together the first six ingredients. Then add the beef strips and thoroughly coat them in the marinade. Cover the bowl in plastic wrap, set aside and allow to marinate for 30 minutes. (Now would be a good time to get your rice started)
In the meantime:
Trim your broccoli and set aside. In a small bowl whisk together the 1/2 C low sodium soy sauce, brown sugar, minced garlic, flour and sherry. Set aside until the meat is finished marinating.
When the meat is ready:
Heat 2 TBSP of the sesame oil in a wok or large sauté pan over high heat. Next, add the broccoli and sauté in the oil for 4-5 minutes. (I prefer my broccoli a little on the crunchy side, feel free to cook longer if you like it softer.) Transfer the broccoli to a dish and set aside.
Turn the heat down to medium-high and add the remaining 1 TBSP of sesame oil to the pan. Add the meat to the pan and then pour in half of the soy sauce/brown sugar mixture on top. Saute until the meat is no longer pink, this takes just a few minutes. When the meat is finished, add the broccoli to the wok with the remainder of the soy sauce/brown sugar mixture. Saute for another minute.
Serve over steamed white rice. ENJOY!!
Recipe adapted from: Rainydaygal.com
