May 20th, 2020

Beef and Broccoli

SERVINGS: 4
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/20 min

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Beef

• 1 1/2 lb. flank steak, cut into thin slices
• 1 tbsp. corn starch
• 1 tbsp. vegetable oil
• salt and pepper

Veggies

• 2 heads broccoli, cut into small florets
• 1 yellow onion, sliced thinly
• 4 cloves garlic, chopped finely
• 1 tbsp. vegetable oil
• salt and pepper

Sauce

• 1/2 c. dark soy sauce (regular works too)
• 1/4 c. dark brown sugar
• 2 tbsp. rice wine vinegar
• 1 tbsp. oyster sauce
• 1/2 tbsp. ground allspice
• 1/2 tbsp. corn starch

Garnish

• toasted sesame seeds
• chopped green onions
• rice

1. Begin by making the sauce.  Mix all of the sauce ingredients into a bowl and whisk until the mixture is completely combined and the corn starch is dissolved.  Place in the fridge for 10 min.
2. Next, in another bowl, mix the beef, corn starch, and salt and pepper.  Make sure the beef is completely coated.  Set aside.
3. Now it is time to cook.  Heat a wok or pan on high heat with 1 tbsp. oil.  Once hot, add the beef and cook for 4-6 min or until the beef begins to brown.  Remove from heat and pour the beef into another bowl.
4. Add another 1 tbsp. oil to the pan on high heat.  Once hot, add all of the veggies and cook for 5-6 min or until the onions are caramelized.  
5. Add the beef back into the pan with the veggies and also add the sauce mixture.  Cook for about 5-6 min or until the sauce has thickened and is coating all of the veggies and beef.
6. Remove from the heat and serve with Jasmine rice and the garnish.

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"Me Cuisine" Tips

• This is not traditional beef and broccoli because of the addition of onions.  I like the onions because they pair well with the beef and add more sweetness.
• Coating the beef in rice flour will make it more crispy, but sometimes it is harder to find.
• Woks work well because the pan heats up quickly and is perfect for making the beef and veggies crispy.