fake your own take out

i think i might have posted a recipe for beef and broccoli here once before, but i don’t remember. but even if i did, let’s pretend i didn’t because if i do recall correctly, the last recipe i used was way freaking complicated and while delicious, this version i made tonight trumps that former version in taste and fewer amount of steps. i even had an 11 minute phone conversation mid-cooking with my professor and still had dinner totally done before 6:30. i picked up a free copy of Good Housekeeping sitting on our library’s “free stuff please take me” bench and it just so happened there was a recipe for beef and broccoli when i had just finished putting that very dish on my weekly menu. magazine serendipity, let me tell you. the only adaptation i did was to use rice wine vinegar instead of dry sherry (because i had the first one in the pantry and not the second). I even used the amounts called for! the whole shebang got me a compliment from erik, our resident asian food disliker. and i do not care if he hates stir frys, i need a good excuse to eat my Chung’s brand spring rolls and i’ll be damned if he keeps me from them with his incessant complaining about stir frys. i’ll run away with my spring rolls first. i swear it … you know that episode of Family Guy where Peter Griffin is in the insurance office updating his policy to include his new spouse, a slice of blueberry pie? yeah, like that. spring rolls ::love love love:: mmmmmmmm.

Beef and Broccoli
recipe adapted from Good Housekeeping’s October issue

You Need:

1 lb. skirt or flank steak, cut into thin strips (against the grain, of course)
2 minced garlic cloves
1 Tablespoon ginger, grated
3 Tablespoon soy sauce
1/2 cup chicken broth
3 Tablespoons rice wine vinegar (or dry sherry)
1 teaspoon sugar
3 teaspoons sesame oil
1 Tablespoon cornstarch
1 Tablespoon water
1 1/2 lbs broccoli
white rice, for serving (cooked. i dont have to tell you how to cook rice, i feel)

in a bowl, mix the steak strips with garlic, 1 tablespoon of soy sauce, and the ginger. let it hang out for a bit. in another bowl, mix together the stock, vinegar, sugar, 1 teaspoon sesame oil, and the rest of the soy sauce. in another bowl, mix together the cornstarch and water. in a pot, boil the broccoli until crisp tender. drain and set aside. in your wok (i’m assuming you have one that’s as kick ass as mine), heat the rest of the sesame oil (and i added a little bit of olive oil to this. the recipe said just the 2 teaspoons, but i didn’t feel it was enough). when it’s really hot, add half the beef mixture, cook until the pink is gone, transfer to a plate. cook the rest of the beef and transfer out. in the same pan, add the broth mixture and bring to a boil. reduce. add the cornstarch and boil again for a moment. reduce again and let it thicken, stirring it. put the broccoli back and heat it up again. add the beef back to the pool. heat that up. serve over the white rice. with the spring rolls. of course.

IMG_0451cooking music: Kings of Leon, Youth and Young Manhood, followed by a spin of erik’s warren zevon record



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2 responses to “fake your own take out

  1. joy

    looks and sounds wonderful! I want to try this soon!

    • rebekah

      it’s easy and not that fattening, i don’t think. esp. if you use brown rice. 🙂 i’m glad you’re like, one of a few regular readers.

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