Blog-Bound After All

December 8, 2007

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When we chose my beef & broccoli stir fry for last week’s family dinner, I had serious doubts about whether the recipe and photos would be blog-bound.  Even though the flavors (Asian) and ingredients (broccoli, beef — duh) are some of our favorites (hence the family dinner pick), it’s not always the most–how shall I put this?–photogenic dish.  But it’s just too good not to share. 

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Like many stir frys, after the prep (mincing jalapenos, ginger and garlic, see above, and slicing onions and flank steak), this dinner comes together before you know it.  In fact, your down time (while the wok is sizzling away) is barely long enough to put together my favorite part: the fixings (usually lime wedges, sesame seeds, chili flakes and scallions; see below).

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I’ve adapted the recipe from a number of Cooking Light stir frys.  I use flank steak because it’s one of my favorite cuts of beef—lean, relatively inexpensive and really versatile.  And I like my stir fries a little on the fiery side (as you can probably tell from the jalapenos and chili flakes that go in the dish — photo #2 above — and then the extra chili flakes I like on top of the dish — photo #3 above).  So, feel free to scale back on the flakes and/or jalapeno if you prefer a milder dish.

I might not be objectively judging these photos (because of how much I really love this meal), but I don’t think they look too bad.  But, trust me, I spared you some doozies. 

Beef & Broccoli Stir Fry
Adapted from Cooking Light 

1 T.     dark sesame oil
1 T.     minced peeled fresh ginger
1 T.     minced jalapeno
4          minced garlic cloves
4 c.      broccoli florets
1 ½ c. onion, thinly sliced
1 lb.     flank steak, sliced across the grain into long, thin strips
3 T.     low-sodium soy sauce
2 T.     brown sugar
1 T.     oyster sauce
2 t.      red pepper flakes
2 c.      brown rice, cooked           
            
lime wedges, sliced scallions, sesame seeds, chili flakes (for garnish)
 

Heat sesame oil in a large nonstick skillet over medium-high heat. Add the ginger, jalapeno and garlic; sauté 30 seconds. Add broccoli and onion; sauté 5 minutes, until broccoli and onions begin to soften.  

Create a “well” in the middle of the pan by pushing the broccoli and onions to the outsides of the pan.  If the pan looks really dry, add a couple drops more of sesame oil.  Add steak, and sauté 5 minutes or until done. Add soy sauce, brown sugar, oyster sauce and red pepper flakes.  Stir well and cook for several minutes.   

Serve over brown rice.  If desired, top with scallions, sesame seeds, chili flakes and a squeeze of lime juice.

 

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