I miss chinese take out. I know, I know, it really isn’t authentic, and it has been americanized. But boy, you should try the “spanish” version of chinese food. Blech. Yuck. Naaaasty. So, I have to make it at home. And it is so easy, but as I mentioned in my previous post, I love it when you can get it prepared for you. As a single mom and chef, I usually do the cooking. So it’s nice to get some good take out. Anyhow, back to the food.
Oddly enough, my daughter has always LOVED broccoli. So, I try to incorporate it into most of her meals. Last night, I had a hankering for Chinese food, so I looked in my pantry, and yes, I had all the condiments I needed. You can use other sauces, but I love the combination of japanese and chinese spices and sauces. The key to the beef is marinating, at least 30 minutes, but if you can for longer, go ahead! I was happy to also be able to use these gorgeous japanese ceramic bowls that my friend Miki gave me a couple of years ago for my birthday. I hardly ever use them because they are so beautiful, and I don’t think I will be traveling to Japan anytime soon. But last night, I felt like treating myself!
Beef and Broccoli Stir Fry
3 thin steaks, sliced
2 garlic cloves, minced
1/4 cup sesame oil
1/4 cup mirin
2 tbsp soy sauce
2 tsp fish sauce
1 tsp chinese 5 spice powder
1/8 cup corn starch
1 tsp crushed red pepper
1 cup broccoli florets
1/2 cup bean sprouts
1/2 cup sliced mushrooms (straw mushrooms are the best in this case, but I used regular since they are hard to find)
Black sesame seeds, for garnish and a yummy, healthy crunch!
Marinate your steaks with the garlic, sesame oil, mirin, soy, fish sauce, and 5 spice. Let it rest at least 30 minutes.
In a wok, or a large frying pan over high heat, add a little bit more sesame oil and the red pepper flakes. When the oil is hot, add your broccoli and stir fry for about 7 minutes, or until bright green.
In the mean time, place the steak, without the sauce (but reserve it) in the cornstarch and mix well. Add the steak and mushrooms to the wok with the broccoli and brown, about 4 minutes. When it is browned, add the reserved sauce and about a cup of water. Let boil over medium heat for 7-8 minutes, and then add the bean sprouts and cook for another 2-3 minutes. The sauce should have reduced and thickened slightly.
Serve over noodles or steamed jasmine rice.
From my kitchen to yours,