This is my first time making a Pioneer Woman recipe. Of course, I am not disappointed. And while I don’t crave Chinese food too often, when I do cave and get some takeout, I always feel gross and sticky after. If you make it at home, you know exactly what is in it (no MSG, nice lean cut of flank steak, etc.). Throw any vegetable you like in there, too.
Beef & Broccoli
Just the Tip / Inspired by PW
What I used:
- 1 1/2 lb flank steak, trimmed of any fat
- 1/2 cup low-sodium tamari
- 3 tbsp sherry
- 1 tbsp splenda brown sugar blend (or 2 tbsp brown sugar)
- 2 tbsp cornstarch (or 4 tsp arrowroot powder)
- 1 tbsp fresh minced ginger (I peel it and then grate it on a microplane)
- 1 tbsp minced garlic (also on a microplane)
- 4 cups of fresh broccoli florets
- 5 scallions, sliced on a diagonal
- 3 tbsp canola oil
- crushed red pepper (I sadly forgot to use this)
- rice (I like Uncle Ben’s converted rice)
What I did:
- Place the steak in the freezer for a few minutes while you prep your veg and prepare the sauce. This will make it easier to slice thinly.
- To prepare the sauce, combine the soy sauce, sherry, corn starch, and fresh ginger in a medium bowl. Whisk and set aside.
- Once the veg is prepped, remove the steak and unwrap on a meat-safe cutting board. You want to slice it against the grain on a slight angle. To slice it against the grain, identify which direction the striations are going on the meat. For me, they are parallel to my knife:
- See? Anyway, slice it very thinly against the grain on an angle.
- Toss the sliced meat into the sauce and let marinate for 30 minutes or so.
- Heat 2 tbsp of the oil in a heavy pan or wok over medium-high heat. Once hot, add the garlic, stirring rapidly for about 15-20 seconds, then add the broccoli. Be careful not to burn the garlic because it will taste nasty. Season with a teeny bit of salt and saute the broccoli for 5 or so minutes until it is tender but still crisp. Add a little water to the pan if you like while sauteeing.
- Once the broccoli is slightly browned and starting to get tender, remove it to a plate. Bring the temperature back up on the pan for a moment, add the remaining oil and allow to get hot.
- Once the pan is sufficiently hot, add in half of your steak in a single layer (depending on the size of your pan, you may want to do 3 batches, instead of 2). Sprinkle on half of the scallions, too.
- Let the steak caramelize in the pan for 1 minute before fussing with it. Turn the meat over and cook for another 30 seconds. Remove to a plate.
- Let the pan heat back up before you repeat this process with the rest of your meat. Once you flip the meat for the final time, add the broccoli, cooked meat, and any remaining marinade to the pan. Stir over high heat for 30 or so seconds and turn the heat off. Serve with rice and, if you remember, sprinkle with a little crushed chili.