A few weeks ago, while perusing Mimi’s blog, she shared an easy week night meal, Quick and Easy Beef and Broccoli. I’ve been wanting to try the recipe every since I saw it, but haven’t had time until today! I actually went to purchase the flank steak yesterday evening after work, but tie that in with a Target run, it was just easier to broil fish and steam veggies, since the steak needed to marinate at least an hour and it was Ratchet Monday night TV, I had to watch. #dontjudgeme
Now, about this lunch time hustle! I decided I would return home on lunch, make a green smoothie for lunch, yeah, I’m back on that this week, and prepare the marinade, so the meat would be ready for me to cook after my Spin class this evening, which by the way, I needed to pack a gym back to get dressed at work. I did all of this during my lunch! That’s that lunch time hustle yo!
So, I’ll give an update on my meal to turn this into a true, Tasty Tuesday post!
Recipe (credit Rainy Day gal)
This easy version of the Chinese takeout classic requires only a short marinade to make the beef fork-tender. Serve over white or brown rice. Serves 4.
: 10 minutes + 1 hour for marinade : 8 minutes
First, marinate the meat:
1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.
1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
3. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.
Verdict: I’ll definitely make again, but I’ll double the sauce and decrease the flour, it took on a consistency of brown gravy, me no likely! Also, I would add a little seasoning and crushed red pepper flakes.
What are you cooking up this week?