I would not say that I love Chinese food, but I do LOVE Beef and Broccoli. In an attempt to lighten up this “take out” favorite, I turned to Cooking Light for inspiration on how to recreate this dish at home. I used to stray from recipes that had a lot of ingredients (a lot meaning more than 5!), but realized quickly that I was missing out on some great meals! If you have a well stocked pantry cooking becomes a lot easier because it is less to add to your weekly grocery list. When considering Chinese food, some of the staples to have at home are: dark sesame oil, grated jarred ginger or fresh ginger root, soy sauce, oyster sauce, hoisin sauce, srirachi, sherry, five spice, rice wine, and rice wine vinegar. With these on hand you can create most stir-fry and noodle dishes with whatever meat and vegetables you have around. This one is my husband's favorite!
Beef and Broccoli
Serves 3-4
Ingredients
8 oz cooked whole wheat spaghetti or soba noodles
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1/2 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 cups chopped broccoli
1 cup vertically sliced onion
1/2 cup shredded carrots
1/2 cup shelled edamame
1 lb top sirloin – cut very thin- against the grain
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon hoisin sauce
1 tablespoon srirachi (chili paste with garlic)
1 tablespoon cornstarch
1/3 cup beef broth
Directions
· Prepare pasta water and bring to a boil. First add the broccoli and boil for 2 minutes. Remove all broccoli with a slotted spoon and set aside. Then add pasta to the same boiling water and cook according to package directions and drain. Combine pasta and sesame oil, tossing well to coat.
· While pasta cooks, heat peanut oil in a large skillet over medium-high heat.
· Season the sliced beef with salt and pepper and add it to the hot pan. Be sure that the meat has room to cook. If there is too much meat in the pan, it will “steam” instead of sear. Cook 1 minute per side or until browned and done. Remove the steak from the pan and set aside. Do not over cook.
· Add more oil if needed and then the onion; sauté 3 minutes, then add the ginger and garlic; sauté 30 seconds, stirring constantly.
· Add broccoli the carrots and edamame and sauté for 1 minute.
· Combine the soy sauce, brown sugar, hoisin sauce, and srirachi and add to the pan, then combine the cornstarch with the broth, stir and add that mixture to the pan and stir for 1 minute until the sauce thickens. (Prepare these two bowls in advance)
· Add the pasta and cook for one minute until everything is coated and heated thoroughly.
* The srirachi adds significant heat to this dish. If you do not care for spicy food, I would decrease the srirachi to 1 teaspoon.
Beef and Broccoli
Serves 3-4
Ingredients
8 oz cooked whole wheat spaghetti or soba noodles
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1/2 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 cups chopped broccoli
1 cup vertically sliced onion
1/2 cup shredded carrots
1/2 cup shelled edamame
1 lb top sirloin – cut very thin- against the grain
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon hoisin sauce
1 tablespoon srirachi (chili paste with garlic)
1 tablespoon cornstarch
1/3 cup beef broth
Directions
· Prepare pasta water and bring to a boil. First add the broccoli and boil for 2 minutes. Remove all broccoli with a slotted spoon and set aside. Then add pasta to the same boiling water and cook according to package directions and drain. Combine pasta and sesame oil, tossing well to coat.
· While pasta cooks, heat peanut oil in a large skillet over medium-high heat.
· Season the sliced beef with salt and pepper and add it to the hot pan. Be sure that the meat has room to cook. If there is too much meat in the pan, it will “steam” instead of sear. Cook 1 minute per side or until browned and done. Remove the steak from the pan and set aside. Do not over cook.
· Add more oil if needed and then the onion; sauté 3 minutes, then add the ginger and garlic; sauté 30 seconds, stirring constantly.
· Add broccoli the carrots and edamame and sauté for 1 minute.
· Combine the soy sauce, brown sugar, hoisin sauce, and srirachi and add to the pan, then combine the cornstarch with the broth, stir and add that mixture to the pan and stir for 1 minute until the sauce thickens. (Prepare these two bowls in advance)
· Add the pasta and cook for one minute until everything is coated and heated thoroughly.
* The srirachi adds significant heat to this dish. If you do not care for spicy food, I would decrease the srirachi to 1 teaspoon.
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