Beef and Broccoli on Rice Ree Drummond

I have a friend.

Her proper noun is Jaden. She'south a food writer, a food blogger, and a sweetness, lovely person.

I dearest her more'n my luggage.

Jaden has a cookbook! It was released about the aforementioned fourth dimension equally mine. We are sisters in cookbook.

Never listen that our cookbooks are nothing alike.

Our cooking isn't all that similar, either…except for ane thing: we both similar recipes that are unproblematic. Everyday. Existent.

It's just that Jaden'southward recipes are, like, Asian. Mine aren't.

But other than that, they're identical.

Except for the fact that Jaden actually knows what she's doing in the kitchen and I'1000 a complete nutjob.

Simply other than that, we're twins!

I love Jaden's cookbook, and the first dish I wanted to make was Chinese Beef Broccoli. I knew my girls would like information technology.

The recipe calls for either sirloin or flank steak. I can never decline a adept flank steak, so that'due south what I grabbed.

BEE-YOOtiful.

See that grain? That's flank steak, babe.

Slice it very, very thin. This'll ensure the bites are tender.

Strips of flank steak makes me happy.

Side by side, cutting some broccoli into bite-size florets.

Finally (and finely), chop some garlic.

For the meat marinade, catch some corn starch…

Throw it into a bowl with some soy sauce.

Add a little cooking oil and stir information technology together…

And cascade it over the meat, tossing to combine.

Here'south something I noticed virtually this recipe, and it's another big departure between Jaden'south cooking and my own: Jaden is very frugal with her measurements. Where I would casually bomb and throw and pour, she very carefully measures and uses not ane drop more than she thinks the dish needs.

And that'southward a very nice quality. Much better than my pouring and throwing and glugging and freaking out.

Now for the stir fry sauce. Catch some oyster sauce. It's sold in the Asian aisle of my lilliputian smalltown grocery store, which means y'all can get it anywhere.

The recipe calls for Chinese Black Vinegar, which is most certainly Not found at my smalltown grocery store. So I just used balsamic. Jaden said it was okay!

Combine those 2 ingredients in a bowl with some rice wine.

Okay! Offset thing we're gonna do is steam the broccoli. In a wok or large sauté pan, add 1 inch of h2o and bring it to a boil.

Throw in the broccoli…

And place the chapeau on the pan.

Steam for three minutes…

Set the broccoli bated.

Pour off the water and dry the pan, then heat it and pour in some high heat oil. I used peanut oil.

Swirl the pan to coat with oil…

Then throw in the garlic…

Stir information technology around for about 30 seconds,

Then add the meat in a unmarried layer.

Allow them cook for xxx seconds without disturbing them, then flip 'em over to the other side.

I did the meat in two batches. I didn't want to crowd it in there.

When the meat is all cooked, throw it into the skillet, then pour in the stir fry sauce.

Stir it around. Then faint.

Out-of-this-globe succulent!

Throw in the broccoli.

Stir it together…oh, YUM!

Information technology's then uncomplicated…but so flavorful!

Throw some rice in a bowl.

Long grain rice. Tender-business firm, patently, and awesome.

And throw the beef broccoli mixture right on top.

I loved it and then did my girls! So easy, so quick…soooo skillful.

Give thanks you lot, Jaden, for the beautiful recipe…and for your beautiful cookbook! I love it.

Jaden's Chinese Beef Broccoli (from The Steamy Kitchen Cookbook)

SERVES four Equally PART OF MULTICOURSE Repast
1 lb (500 chiliad) tiptop sirloin or flank steak, thinly sliced into i/8-in (iii-mm)-thick strips
eleven/2 lbs (750 g) broccoli, cutting into bite-size florets
1 tablespoon loftier-rut cooking oil
1 tablespoon minced garlic

BEEF MARINADE
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
one/2 teaspoon cooking oil
Freshly footing black pepper to season the beef

STIR-FRY SAUCE
three tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add together the beefiness and let mari- nate for x minutes at room temperature.

two In a small basin, mix together the ingre- dients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch (2.5 cm) of h2o and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should exist brilliant green, crisp tender and you should be able to pierce the stalk with a fork. Drain.

four Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-estrus cooking oil and swirl to glaze. Add together the garlic and fry for 15 to thirty seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick plenty to coat the back of a spoon, nearly 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a8459/jadens-beef-with-broccoli/