Monday, June 18, 2012

White Girl Homemade Broccoli Beef

So I made some Broccoli Beef and white rice one night a week or so ago. It was DELICIOUS if I might say so myself, but my favorite part about the night was that Cousin (no his name is not "cousin" but that's what I call him--not sure if I've ever mentioned him on here, but he's our "roommate" and my cousin) had a buddy over that night, and I told them that there were leftovers in the kitchen if they wanted some. Cousin loves when I cook. First of all, because he moved from living with our grandma to living with me, so he loves a good home cooked meal. Second, because he's not the most independent guy so cooking is kind of outta the question for him (haha if he sees this he will NOT agree). Well, anyway back to my story, Cousin was glad I cooked and got a big plate, however, his friend whom I've never cooked for before said (and I quote) "No offense, but I'm kind of afraid of a white girl in Oklahoma making Chinese food at home." haha I've never laughed so hard in my life, but long story short, he ate it and so I guess this small town white girl is a better cook than I thought. :-)

Now after all that bragging here's the recipe:

Vegetable Oil
Baking soda
Low-sodium soy sauce
Brown sugar
Head of Broccoli
White Rice
Flank steak

First you must marinade the meat. I purchased about 1 3/4 lbs of flank steak from the grocery store. 

I bought it home and sliced it thin AGAINST the grain into strips like this:

 Here in this pic I am mixing the beef with the marinade. 

The marinade recipe goes as follows:
  • 1 1/2 - 2 lbs flank steak
  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp low sodium soy sauce (if not using low sodium I would use more sugar to counter ALL the salt)
  • 1 Tbsp water
  • 2 Tbsp Vegetable oil
Whisk together the ingredients then toss in beef. Marinade COVERED in the refrigerator for 45 minutes or longer.

While waiting on the meat to marinade, start preparing the head of broccoli by cutting into florets.

I used "boil in the bag" rice because it's quick and easy. I started boiling the water in a pot for the rice.

Then I started making the sauce:
 Sauce recipe (I prepared in a 2 cup measuring cup for easy pouring and less dishes) whisked together:
  • 1/2 cup low-sodium soy sauce
  • 2 Tbsp brown sugar (pictured above)
  • 4 cloves of garlic minced (pictured below)
  • 2 Tbsp flour
  • 1 Tbsp apple cider vinegar (original recipe called for sherry. I did not have any on hand so I used an acid I had instead, and it was delicious)
  • 3 Tbsp Vegetable oil

While the rice is boiling and now that the sauce is ready I started heating up 2 Tbsp of vegetable oil in a large skillet over HIGH heat. (Asian food is very quick cooking so all this prep needs to be done ahead of time so that it can be thrown together quickly to be prepared correctly.)

When the oil is hot and "shiny" or shimmering, put in broccoli florets. Saute about 3 minutes, stirring frequently. Broccoli will start to brown on edges quickly.
After 3 minutes it will not be "done", but remove it from the pan, and add another Tbsp of vegetable oil to pan and then add marinaded beef. 

Cook the beef with 1/2 of the sauce mixture and saute for 3-4 minutes or until beef is cooked through and no longer pink.

 Then, add the broccoli and the rest of the sauce mixture. Cook another 1 minute.

I then poured the rice into the bottom of a serving dish and topped it with the broccoli beef.

 It was THAT easy. Hope you all enjoy!