Here’s a great, easy weeknight dinner that comes together very quickly.
You can pair this dish with Jasmine rice or brown rice for a little healthier version. Let’s get started.
I lost a few photos of this dish along the way. But I have to tell you why.
Maybe it is because I might be a little disorganized when it comes to filing my photos….but tha’s another story.
You see, when I come home from the market or Costco I always know what I have planned for the meats that I purchase. So when I came home with four flank steaks the other day, I knew that one of them would end up in this dish. So that afternoon each steak received their own special little marinade. Then I just pop them in the freezer; and make sure you label the freezer bag or you will have absolutely no idea on what is in there.
So for this flank steak you are going to thinly slice the steak making sure that you cut against the grain, otherwise you will have one chewy bunch of meat. Toss in the marinade and tada, you are one step closer to another meal.
Make sure that the meat has been in the marinade for at least 6 hours; in my case it had been in the freezer for a few weeks, then thawed out over night.
Heat a little bit of sesame oil in a large 12″ skillet.
Add the beef and brown the steak in the hot oil.
You can use whatever veggies you like. I am using carrots and broccoli. Onions and water chestnuts might also be a nice addition.
I steamed my broccoli and carrots for about 15 minutes in my steamer. I like my vegetables a little bit softer and not so al dente.
While the beef is browning mix together your sauce ingredients.
Whisk all of that tasty stuff together, making sure that the cornstarch has been incorporated well.
We don’t want a lumpy sauce.
With the heat on medium-high add the sauce to the browned beef. After 2 or 3 minutes the sauce will start to thicken up.
Add in the steamed veggies and gently mix. Now serve over your favorite rice.
Woohoo…..dinner is DONE!
Chinese Beef and Broccoli
2 lbs. Flank steak
3 or 4 cups of broccoli, lightly steamed
1/2 cup thin sliced carrots, lightly steamed
1 cup of thinly sliced onion (optional)
1/4 cup soy sauce
1/2 tablespoon finely minced fresh ginger
1 tablespoons chili garlic paste (or Sambal)
1 tablespoon sugar
2 tablespoons sesame oil
2 cups beef broth
2 tablespoons soy sauce
1 or 2 cloves minced or pressed garlic cloves
1 tablespoon dry sherry
2 tablespoons cornstarch
Cub the flank steak into thin strips and marinate for 4-6 hours or overnight. In a 12″ skillet add a few tablespoons of sesame oil over medium-high heat. Once the oil is hot add the beef.
Whisk together the sauce ingredients and cook for about 4 or 5 minutes or until the sauce becomes a little bit thick. Gently stir in your vegetables, coating with the sauce. Serve hot over warm rice.