Broccoli Beef

On Mel's site, she touts this as THE BEST broccoli beef. And she's probably right. It was soooo good. Tender beef, delicious sauce, new chopsticks. So good.

Yes we ate alot of stir fry-esque things this weekend. Good thing Sam likes Asian things.

Instead of flank steak, we used sirloin that Sam's parents gave him for his birthday.

http://www.melskitchencafe.com/2012/02/the-best-broccoli-beef.html

• Sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons low-sodium chicken broth
• 5 tablespoons oyster sauce
• 2 tablespoons light brown sugar
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch
Beef and Broccoli:
• 3 tablespoons soy sauce
• 1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
• 6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
• 1-inch piece fresh ginger, minced (about 1 tablespoon)
• 1 teaspoon peanut oil or vegetable oil, plus extra for cooking
• 1 1/4 pounds broccoli, cut into bite-sized pieces
• 1/3 cup water
• 3 medium scallions, sliced 1/2-inch thick on diagonal, optional

DIRECTIONS

1. In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
2. Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.
3. Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!

Mushrooms and Steak during the winter-easy and yummy

Ok, so I found this blog that is now gone that I saw mentioned on facebook. According to the post, this is some great "knock off" restaurant recipe from a place called LUGER'S in New York.

It has been in my recipe book for years I think, and we just tried it a few weeks ago. Mom took a bite and said it was yummy and she wanted the recipe, so here it is.

Steak with Mushroom Gravy

1 pound boneless beef sirloin steak, cut into serving size pieces (like 2-3 ounces)

Steak seasoning (I use the stuff from the bulk at WINCO which I think tastes like the Montreal Steak Seasoning you buy in the seasoning aisle)

2 tablespoons butter (it says unsalted but I never have that)

2 cups sliced fresh mushrooms

1 tablespoon all-purpose flour

1 can beef broth

Season the steaks with the steak seasoning. Cook the steaks in a 12-inch nonstick skillet over medium-high heat to desired doneness. Remove the steaks from the skillet (and I put them in a warm oven in a pie plate). Do not pour off anything or wash the pan.

Heat the butter in the skillet. Add the mushrooms and cook until they're tender-add a couple more shakes of steak seasoning. Stir in the flour and cook for 1 minute. Gradually stir in the borth. Cook and stir until the mixture boils and thickens. Serve the mushroom gravy with the steaks.

We love having this over mashed potatoes.

Danielle