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Articles Food-&-Beverage Recipes

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"This captures the essence of the classic take-out dish, but is so fresh and customizable -- and you can control the quality of the ingredients," says Natasha Kravchuk, the author of "Natasha's Kitchen." "The combination of ingredients creates a deeply flavorful, slightly sweet and savory glaze. Basically it's a party in your mouth!"

Serves: 4
Active time: 40 minutes
Total time: 40 minutes

6 Tbsp. lower-sodium soy sauce
3 Tbsp. packed light brown sugar
3 Tbsp. toasted sesame oil
1 1/2 Tbsp. cornstarch
2 tsp. minced or grated garlic (from 1 large clove)
1 tsp. grated fresh ginger (from 1-in. piece ginger)
1/4 tsp. freshly grounded black pepper
1 cup hot water, divided
3 Tbsp. vegetable oil, divided
6 cups fresh broccoli florets (from 1 large [1 3/4-lb.] head of broccoli)
1 (1-lb.) flank steak (1-in. thick), sliced diagonally into 1/4-in-thick pieces*
Hot cooked rice, for serving
Sesame seeds

1. Whisk together soy sauce, sugar, sesame oil, cornstarch, garlic, ginger, pepper and 1/2 cup of the hot water in a small bowl until sugar is dissolved. Set aside.

2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add broccoli, and stir to coat in oil. Add remaining 1/2 cup of water. Cover, and cook, stirring occasionally, until broccoli is bright green and tender-crisp. Transfer broccoli to medium bowl.

3. In the same skillet over medium high, heat 1 tablespoon of the oil until very fragrant. Working in 2 batches, add beef in a single layer; cook until just cooked through, about 2 minutes per side. Return all beef to skillet. Add soy sauce mixture; cook over medium high, stirring constantly, until sauce thickens, about 1 minute. Add broccoli, and stir to combine. Remove from heat.

4. If needed, add 1 to 2 tablespoons of hot water to thin the sauce so that it easily coats the beef and broccoli. Serve immediately over hot rice, and sprinkle with sesame seeds.

*Quick tip! To help cut thin slices of beef, "cover and freeze the raw steak for 20 to 30 minutes," says Kravchuk. The meat will be firm enough to slice easily.
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