Saturday, October 23, 2010

Beef and Broccoli


It's the end of the week and we're down to the last planned meal. The fridge is almost empty. I'm trying to keep it that way. We waste so much by not finishing everything we make and it sits in a tupperware and goes bad. It's such a waste of money. I have once again vowed to not buy anything unless we are going to eat it. We'll see how long this lasts.

This is one of Eric's favorites. Every time we eat it, I quiz him on what those "crunchy white thingees," as he calls them, are, but he never remembers.

Beef and Broccoli stir fry
Adapted from a Cooking Light recipe

1 lb. beef for braising (cut into thin slices)
1 large head of broccoli (cut into bite-size pieces)
1 can of water chestnuts (drained)
1 can of bamboo shoots (drained)
1 tbsp dark sesame oil
1 tsp corn starch
2 tbsp tamari sauce (GF)
1/2 cup chicken broth
1 tsp minced garlic
1 tsp minced ginger

Optional: 1/4 cup sake

I marinated the beef in sake for about 5 hours, but it works fine if you don't.
Mix the corn starch, 1 tsp of dark sesame oil, and the chicken broth together with a whisk. Set aside. 
Add a bit of sesame oil to the pan and stir-fry the beef for about 4 minutes or until browned. Add the broccoli, the water chestnuts, and the bamboo shoots. Stir-fry for a few minutes until the broccoli turns bright green. Stir in the corn starch mixture and cook over medium heat until the sauce thickens. Add more chicken broth as necessary.

Serves 2 with a little bit left over. If you eat it with rice, it probably serves 4.

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