Beef and Broccoli

Everytime I post a picture of the food I make, I really think, wow, I should use a better camera than my cell phone. But then I get lazy again. And really, who has time to break out the big camera when your yummy dinner is just sitting there waiting to be eaten.

So not the best picture, but this is so yummy!

Recipe source: canyoustayfordinner.com

Servings: 4

Total Time: 15 minutes

Ingredients:

• 1 pound flank or sirloin, sliced thinly across the grain
• 1 pound broccoli florets, blanched or bag broccoli wokly
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp cornstarch, dissolved in 1 tbsp water

Beef Marinade:

• 2 tsp soy sauce
• 1 tsp Chinese rice wine (or dry sherry)
• 1/2 tsp cornstarch
• 1/8 tsp freshly ground black pepper

Sauce:

• 3 tbsp oyster sauce
• 1 tsp Chinese rice wine (or dry sherry)
• 1/4 cup soy sauce
• 1 tbsp brown sugar

Directions:

1. Make the marinade: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
2. Make the sauce: Stir together the sauce ingredients in a small bowl. Set aside. 
3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.  OR If you want to cheat (which is what I did): buy a bag of broccoli wokly florets that steam in the bag. I cooked it in the microwave for about 1.5 minutes.
4. Heat a wok over medium-high heat until a bead of water sizzles and instantly evaporates upon contact. Add the sesame oil and swirl to coat. Add the beef and immediately spread the strips out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink.
5. Pour in the sauce.
6. Add the blanched broccoli and bring to a boil.
7. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
8. Serve over rice and enjoy!

Verdict: 

This was super yummy and so super fast and easy. It took the rice longer to cook than it did for me to make this. And it's pretty healthy to boot. 

Per Serving (not including rice): Calories - 292 Fat - 17 Carbs - 10 Prot - 25 Fiber - 2