My family loves to order out for Chinese Food. Beef and broccoli is one of their all-time favorites. I love to have a night off from cooking, but I cringe to think of the ingredients used in Chinese Take-Out.
Now, being Italian, cooking Chinese does not come easy for me -at all. In fact, I can't tell you how many Chinese dishes I've tried and failed at.
Finally, after years of trying, I've made the best beef and broccoli ever.
Here's what you'll need:
1 pound grass fed, flat iron or flank steak, thinly sliced against the grain
1 cup fermented soy sauce
1/2 cup orange juice or 1 freshly squeezed orange
1 teaspoon fish sauce
1 teaspoon garlic powder or 1-2 garlic cloves peeled and crushed
1 teaspoon ginger powder
1/4 teaspoon red pepper flakes
2-3 tablespoons grade B maple syrup or coconut sugar
3 tablespoons arrowroot
3 crowns broccoli, cut into pieces
2 cups sliced mushrooms
2 tablespoons coconut oil or lard
2 tablespoons sesame oil
Good veggie alternatives and/or additions are: spring onions, bell peppers, asparagus and/or carrots. I think any veggies would work. Chicken would work too.
Here's what to do:
In a medium glass bowl mix together soy sauce, orange juice, fish sauce, garlic, ginger, red pepper flakes, arrowroot and syrup.
Combine steak and soy sauce mixture and refrigerate 30 minutes to overnight.
One hour before you're ready to cook, take the stake out and bring to room temperature.
Steam broccoli for 4 minutes.
In a large skillet heat oil on medium high heat add beef, in batches as to not over crowd, and cook until brown.
When cooking last batch add mushroom and cook for 2 minutes, then add broccoli and cook for 2 more minutes.
Serve over Basmati Rice or cauliflower rice.
Drizzle with sesame oil and a sprinkle of sesame seeds (optional).
Be in health.
The Queen's Guide provides tips for women about: