Wednesday, November 19, 2014

Recipe Wednesday : better then takeout beef and broccoli

Better Than Takeout Beef and Broccoli

hello everyone 

this weeks recipe is from Carl's bad cravings Me and hubby love Chinese food but it is always so expensive so i love this make at home alternative its o easy to make great for a weeknight or weekend dinner.


Serves: 4


Beef Marinade

1 pound flank steak, cut across the grain into 1/8 thin slices, then cut into 2” length pieces
1 tablespoon hoisin sauce
3 tablespoons soy sauce
1 teaspoon Sriracha/hot Asian chili sauce
2 teaspoons cornstarch
½ teaspoon garlic powder
½ teaspoon ginger powder


1 tablespoon Chinese rice wine or mirin
2 tablespoons chicken broth
5 tablespoons oyster sauce
3 tablespoons brown sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
½ teaspoon salt
½ teaspoon pepper

6 medium garlic cloves, minced
1 tablespoon ginger, minced
¼ teaspoon red pepper flakes
1 teaspoon peanut oil

3 ½ - 4 cups broccoli florets, cut into bit size pieces
1/4 cup water
3 medium scallions, sliced (optional)


Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate for 2-8 hours.
When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
Drain excess marinade off of beef (if there is any).

Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. *If your skillet is small, then cook in 2 batches.

Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.
Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.

Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the scallions, and serve.

Hoisin sauce is a Chinese Barbecue sauce and can be found in all supermarkets in the Asian aisle (alongside the oyster sauce). This recipe only calls for it in the marinade, so it is not essential, but definitely good to have in the pantry!

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