...celebrating flavorful food
1. the flesh of a cow, steer, or bull raised and killed for its meat.
2. an adult cow, steer, or bull raised for its meat.
by Susan Andrews
(adapted from; Gimme Some Oven)
Thinly slice beef (I used flat iron steak).
1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
1/2 cup vegetable broth (or chicken/beef broth, or water)
3 Tbsp. rice wine vinegar
2 Tbsp. corn starch
2 tsp. ground ginger
1/4 tsp. freshly-ground black pepper
1/4 cup brown sugar (optional)
1 Tbsp sambal oelek (optional)
Fresh Cilantro for garnish (optional)
To Make The Marinade:
Add all marinade ingredients to a bowl and whisk to combine.
Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.
I like to add sambal oelek for an extra kick. It's a chili sauce that you can usually find it in the Asian section at the market.
1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
(I used flat iron steak)
2 garlic cloves, minced
2 Tbsp. olive oil
12 oz of asst mushrooms
3 cups chopped broccoli
2 green onions, thinly sliced
I used a frozen mushroom blend because that is what I had on hand but I much prefer fresh!
To Make The Stir-Fry:
Once steak has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
Add mushrooms and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine. Top with green onions.
1.5 cups rice, your choice
3 TBSP butter
3 cloves crushed garlic
1 teaspoon salt
3 teaspoons chicken bullion powder
3 cups water
To Make Rice:
add butter to saucepan over medium heat. Once butter is melted, add garlic & saute' for a minute.
Add rice and brown the rice for a couple of minutes. Sprinkle w/ a teaspoon of salt and 2 teaspoons of chicken bullion powder.
Add water, give it a quick stir, cover and bring to a boil. Once boil reduce temp to low & simmer for approx 17 mins. Remove from heat, leave lid on & let sit for a few minutes. Remove lid and fluff rice. Add salt if needed, to taste.
2-3 stems of fresh broccoli
To make broccoli:
Remove broccoli florets from stems. Add to microwave safe bowl. Add some water to the bottom of the bowl. Place in microwave and steam for approx 4-5 minutes or until desired doneness. Drain off excess water. We prefer our broccoli more firm which is why I don't add it to the saucepan.
To serve spoon rice into bowl, top w/ beef mixture & broccoli! Garnish w/ cilantro for an extra treat!