Wednesday, March 19, 2014

Beef and Broccoli

Asian week continues at the Bistro. I hope this week inspires you to branch out a bit from your comfort zone and try to cook something that you love ordering at a restaurant but have never tried to make at home.

Asian food always intimidated me a bit. My family never really experimented with it growing up so it wasn't a type of food I was raised learning how to combine ingredients for. Over the years I have played with ingredients I found in the Asian section of the grocery store and started to get the hang of it. I started with fried rice...the samurai's at the hibachi place make it look easy right?! No. It was always missing something. It took me probably ten or twelve tries to get the ingredients just right. After the fried rice came the chicken lettuce wraps I shared earlier this week. Then I started experimenting with a classic that didn't seem too daunting. Not to toot my own horn but...nailed it (toot toot). This is yummy. It is definitely a good toss together meal. The slightly sweet and subtly salty marinade on the top round are the perfect compliment to the fresh crisp broccoli. I served this with my quick fried rice, which I made as the beef was marinating. I was feeding out of town guests and this dish easily fed all four of us, with enough left over to feed 2 more.

1 lb top round, tenderized
1 lb broccoli florets
3 Tbsp oil (I used pecan oil but vegetable, canola, etc. are all fine)
1 tsp grated ginger
1 tsp cornstarch
2 tsp sugar
1 Tbsp soy sauce
2 tsp sesame oil
1 Tbsp hoisin
2 tsp sesame seeds (optional)
salt and pepper

Lightly salt and pepper the top round and slice it into 1/2 inch x 1/4 inch slices (you may need to butterfly it to ensure that it is good and thin). In a bowl, whisk together all ingredients EXCEPT broccoli and top round and pour the mixture into a gallon sized Ziploc bag; add top round and marinate for at least 30 minutes. Heat some additional oil in large skillet, (just a tablespoon or 2) and toss broccoli over medium heat until it is cooked through but still firm (approximately 5-7 minutes); set aside. Add meet to skillet and cook over medium heat for 3-5 minutes until cooked through and the marinade has thickened. Add broccoli back in and toss together until broccoli is heated through. Transfer to a serving dish and top with sesame seeds.



2 comments:

  1. Hi Krystal!
    I'm so glad you found me on twitter! How else would I have found your delicious blog:) I am so thankful to all the Asian visitors I have to my blog. They have taught me so much about Asian cooking. Growing up in an Italian household, my parents didn't introduce us much to all the other amazing foods out there. I too love "playing" with different types of food:) It looks like you have "nailed" this Beef and Broccoli dish! It looks so yummy! Thank you so much for sharing, Krystal...I'm off to find you on Pinterest!

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  2. This my ALL TIME favorite Asian dish, I just had some for lunch the other day. I will have to try this out, been wanting a beef & Broccoli recipe. My man made Kung Pao Chicken for the 1st time. It was quite yummy. Thanks girl for all the great recipes.

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