Thursday, June 22, 2017

Friday Food: Chinese Beef and Broccoli Stir Fry

We thought we would change it up a little bit with the style this week and so we go Chinese.  This is a simple yet tasty dish that you can tweak and add the vegetables you want as you go.  You can take this one to the next level of healthy by substituting out the traditional sauces and find alternatives that are paleo or Whole 30 approved.  Give it a try this weekend.

-2 tsp cornstarch
-3 tbsp + 2 tsp reduced-sodium soy sauce
-2 tsp rice win
-4 tsp sesame oil
-1 lb sirloin steak, trimmed of fat, thinly sliced against the grain
-1/4 tsp kosher salt
-4 cups broccoli florets
-4 medium scallions, cut into 1 inch pieces; white and green separated
-1 tbsp minced garlic
-1/2 tsp minced fresh ginger
-2 tbsp packed dark brown sugar
-1 tbsp oyster sauce

The Game Plan:

  1. In a shallow glass container, whisk together the cornstarch 2 tsp of the soy sauce, rice wine and 1 tsp of sesame oil.
  2. Sprinkle the salt over the steak.  Add the steak to the marinade, turn to coat, and let rest at room temp. for 30 minutes.
  3. Bring a large saucepan of water to a boil.  Add the broccoli and cook until bright green and tender-crisp, 45 seconds to 1 minute.  Drain and immediately rinse with cold water to stop the broccoli from cooking further.
  4. Heat a large nonstick skillet over high heat.  Add 1 tsp of the sesame oil and half of the steak.  Cook 30 seconds on each side, without stirring as it's cooking.  Transfer to a plate and repeat with another 1 tsp of the same oil and the rest of the steak.
  5. Heat the remaining 1 tsp of the sesame oil and add the white part of the scallions, garlic and ginger.  Cook for 30 seconds.
  6. Add the broccoli, brown sugar, remaining 3 tbsp of the soy cause and oyster sauce.  Cook, stirring constantly, for 30 seconds.
  7. Add the beef and cook for 30 seconds. Remove from the heart and stir in the scallion greens.
  8. Serve over brown rice.

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