Well, the days of holiday eating are coming to an end. I’m already feeling the need to eat carrots and celery for the rest of my life, so here’s a little something different for your palate (sorry I haven’t put pics up recently! My camera is somewhere in a box in my new place and I have yet to find it. The hunt begins today).
SPICY BEEF AND BROCCOLI STIR-FRY
1 pound sirloin steak, cut against the grain into 1/4″ x 1/4″ strips
2 tablespoons sesame seeds
2 large broccoli stalks
1 cup reduced sodium beef broth
1/4 cup reduced sodium soy sauce
2 tablespoons minced, peeled fresh ginger
2 large garlic cloves, minced
4 teaspoons cornstarch
1/2 teaspoon crushed red pepper flakes
3 teaspoons canola oil, divided
1 yellow bell pepper, thinly sliced
4 cups hot cooked white rice
1. Place the beef in a medium bowl, sprinkle with the sesame seeds and toss to coat. Set aside.
2. Cut the broccoli crowns into florets. Peel the stalks and slice them crosswise into the rounds. Set aside.
3. In a small bowl, stir together the broth, soy sauce, ginger, garlic, cornstarch and crushed red pepper until the cornstarch dissolves. Set aside.
4. Place a large well-seasoned cast-iron skillet over medium high heat and add 1 1/2 teaspoons of the oil. When the oil is hot, add the beef and stir fry until it loses its pink color, about 2 minutes. Using a slotted spoon, transfer it to a clean bowl and set aside.
5. Add the remaining 1 1/2 teaspoons oil to the skillet. When it is hot, add the broccoli and bell pepper, cover and cook until the veggies are just tender, stirring occasionally, about 3 minutes. Stir the broth mixture and add it to the skillet. Return the beef and any accumulated juices to the skillet. Cook until the sauce thickens, stirring occasionally, about 1 minute. Serve immediately over the rice.
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.