Beef and broccoli stir fry is an easy, tasty meal that everyone will love.
The summer Florida weather is starting to get kind of old. I’m ready for a little cooler weather. Everyday it is 90 degrees and the dewpoint is around 75 degrees. I have to admit though, that it beats shoveling snow, and it is beautiful being on the water. Well today it seemed just a bit more comfortable. The weather man last night said that we’re in a dry area right now that will last 24 to 36 hours. So I’m thinking about what to fix for dinner tonight and looked in the frig and got no ideas. I’d have to ride my bike to the Publix store, which is fairly close, to get provisions for the evening meal. And, since it was so much less humid today, I wouldn’t sweat too much in the aisles of the grocery store!
We hadn’t had beef for awhile so I thought I’d do something with beef for dinner. Thinking about something on the lighter side, I figured a stir fry would be perfect. The recipe that I use is pretty basic for a beef stir fry, and it sure beats take out. This meal tastes fresh and the flavors of the beef and fresh vegetables along with the soy and slight heat is really nice. Try this and keep to the recipe, even if you think the sriracha might be too much. It’s not. It is a a great combination of flavors.
1 cup brown rice, cooked per instructions
3/4 to 1 lbs boneless top sirloin, thinly sliced
1 can 10 1/2 oz beef broth
2 tbsp dry sherry
2 tbsp soy sauce
1 tsp sugar
1 tbsp cornstarch
1 tsp Sriracha (asian hot sauce)
2 tbsp sesame oil
1 tbsp ground ginger
2 tsp minced garlic, 4-5 medium cloves
1 lb prepared broccoli florets.
Cook the rice according instructions. Do not over stir the rice while it is cooking. Let it go or you will bring out the starches in the rice and it will turn kind of sticky. (Just a tip).
Slice the beef very thin. (Put beef in the freezer for an hour or so, and it will be easier to cut thin slices when the meat is a little more stiff. Or, sharpen your knives so they can thinly slice the meat). Put sliced beef in a gallon plastic bag with 1 tbsp soy sauce, 1tbsp dry sherry and 1 tsp sugar. Mix and let rest for 30 to 45 minutes while the brown rice cooks.
In a separate bowl, mix 1 tbsp soy sauce, 1 tbsp dry sherry, 1/2 cup beef broth, 1 tsp Sriracha, and 1 tbsp cornstarch. This is the thickening sauce.
Once the rice is nearly done, heat a large skillet on high heat and add 1 tbsp sesame oil. Seer the beef for 3 to 4 minutes, turning until medium done. If you seer the beef too long it may get kind of tough. Remove beef from skillet.
In the same skillet, add 1 tbsp sesame oil and add garlic and ginger. Cook for 30 to 45 seconds then add the broccoli florets. (Also add other vegetables that you want with your stir fry. I used a cup of button mushrooms, 1/2 yellow pepper, and 1/3 cup green onions). You can add whatever you would like. Carrots would be good too. Add the remaining beef broth and steam the vegetables in the skillet with a cover for about 4 minutes. Check the tenderness of the broccoli. Then add the beef and the thickening sauce. Stir until thickened and the broccoli is soft, (2 or 3 minutes). Taste and season with more salt if necessary. Serve the stir fry over rice. This is around 500 calories per serving.
Enjoy. Life is good aboard Paradise!