Broccoli and beef, something for everyone!
Mr. Meat and Potatoes says he knows we are grown ups because we eat broccoli. We eat it a lot. Broccoli is wicked good for you and it's versatile and, I might add, delicious. But, man cannot live on broccoli alone, and my Mr. Meat and Potatoes, he likes BEEF. So, beef and broccoli is an excellent way to appeal to my "eat your vegetables" sensibilities at the same time I keep his "meat and plenty of it" appetite at bay.
It's a nice weeknight meal. Quick to whip up and inexpensive, I make it often. I used to see that "thin cut" steak at Walmart all the time and wonder who in her right mind would buy "thin cut" steaks. By their very nature, steaks should be thick and juicy. But it turns out, this is a great application for those silly thin steaks. They're inexpensive and a package of them goes a long way.
I usually add other vegetables besides the broccoli, because when it comes to vegetables, the more the merrier. Just use what is in your refrigerator. This time I had a red pepper and some carrots, so I added those to the mix to great results in texture and flavor.
Start by marinating your beef:
1 pound sirloin, sliced thinly 1 tablespoon cornstarch (dissolved in a little water) 1 tablespoon soy sauce 1 teaspoon sriracha 1 clove garlic, minced 1 tablespoon orange juice
Mix ingredients together and let the beef marinate for about ten minutes.
Meanwhile, start your vegetables.
2 crowns of broccoli 1 carrot, sliced into rounds 1 red bell pepper, in slices 2 tablespoons cooking oil
Heat the oil over medium high heat and add the carrots so they can begin to soften. After about four minutes of sauteeing, add the other vegetables and the marinated meat.
Add the rest of the sauce ingredients
1 teaspoon rice wine vinegar 1 tablespoon soy sauce 1/2 cup chicken broth - low sodium (or water) another teaspoon of cornstarch dissolved in a bit of water, if necessary to thicken sauce
And put a lid on the skillet and let everything steam and cook for about five more minutes until the beef is cooked and the broccoli is still crisp but cooked.
Sprinkle with sesame seeds before serving. Serve over hot white rice.
This whole meal comes together in about the time it takes to cook the rice. I love it and so does my family. Who needs a Chinese buffet? We can have this (and the leftovers, too!) on any random Wednesday in less time than it takes to pile in the car and slide into a vinyl booth.