Monday, June 19, 2017

Beef & Broccoli

  • 1 lb beef, cubed
  • 1 head broccoli, flouretes
  • 2 cloves garlic, minced
  • 2 pieces ginger, finely chopped
  • Coconut oil, ghee or other cooking fat
  • 2 tbsp soy sauce (alternatively, use 2tbsp coconut aminos + 2 tsp salt)
  • 1 tbsp sesame oil (alternatively, use 1/2 tbsp each sesame oil and olive oil)
  • 1 tsp cornstarch (alternatively, use arrow root or sweet potato powder)
  • 1/4 tsp baking soda (tenderizer)
  •  2 tbsp low sodium soy sauce
  • 3/4 tbsp nam pla fish sauce (or less, check for salty-ness)
  • 1-2 tsp sesame oil
  • 1/4 tsp black pepper
  1.  Combine all marinade ingredients, and coat beef well.  Set aside.
  2. Steam broccoli separately until just not raw. 
  3. Meanwhile, combine sauce ingredients, set aside.
  4. Heat wok over medium heat with 1-1/2 tbsp cooking fat.  Lower heat to medium, add garlic and ginger, and stir fry until fragrant (about 10 seconds).
  5. Bring heat back to Medium-High, add marinated beef and spread over the bottom of the pan, cookking until edges are darkened.  Stir to "flip" and brown other side.
  6. When about 3/4 of the way cooked, add sauce combo and stir fry for 1 minute.  Add in the lightly steamed broccoli and stir fry another 30 seconds to coat all ingredients.  Serve immediately.
Adapted from original recipe at 

Chef's note: I did not have the coconut aminos on hand as called for in the recipe, and substituted regular soy sauce where that was listed - everything was FAR too salty.  Since I always have soy sauce on hand, I adapted the recipe as noted above so that next time it will be less salty and more delicious. Also included noted adjustments because Jeffrey does not like sesame oil very much.

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