It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
This gingery take on traditional beef and broccoli is adapted from a Cuisine at Home recipe. The ginger and garlic are prominent flavors in this recipe. If you think they are too strong you can reduce the amounts used but don’t eliminate them all together since they are essential ingredients. This dish cooks up in a matter of minutes so be sure to have all of your ingredients ready before you begin. I like to serve the dish over jasmine rice so if you are going this route, have it cooked and kept warm before you begin.
GINGERED BEEF & BROCCOLI
1/4 cup beef broth
2 tablespoons Chinese rice wine
2 tablespoons oyster sauce
2 tablespoons low sodium soy sauce
1 tablespoon corn starch
1 tablespoon chile sauce
1 tablespoon dark brown sugar
1 teaspoon sesame oil
1 tablespoon peanut oil
1 pound sirloin steak, cubed
4 cups fresh broccoli florets
4 tablespoons fresh minced ginger
3 tablespoons minced garlic
Salt & pepper to taste
1 tablespoon sesame seeds
- In a small bowl whisk together the broth, rice wine, oyster sauce, soy sauce, corn starch, chile sauce, brown sugar, and oil. Set aside.
- Heat the peanut oil in a wok set over high heat.
- Generously season the beef cubes with salt and pepper.
- When the oil shimmers, add the minced ginger and garlic and saute for 30 seconds or until fragrant.
- Add the beef and cook for two minutes, tossing occasionally to make sure all sides are browned.
- Add the broccoli and cook for 1 minute.
- Push the beef and broccoli up the sides of the wok and pour the reserved sauce into the center of the pan.
- Return the beef and broccoli to the bottom of the pan and toss everything to coat.
- Cook an additional minute or two until everything is coated in sauce, the broccoli is tender crisp and the beef is cooked to your liking.
- Serve immediately over a bed of rice.