Beef & Broccolini Stir Fry

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One of my favorite dishes as a child was beef and broccoli stir-fry. I loved the way my parent’s thickened the sauce just perfectly so it wasn’t too thin, allowing me to sop up all the flavors when I mixed it in with the rice.   Perusing through Whole Foods the other day, I passed by some really fresh looking broccolini (aka aspiration) and thought of this dish.  I don’t prepare red meat that often for my family, so I thought this dish would be a great way for them to enjoy it.

I purchased some grass fed flank steak at Whole Foods, and asked the butcher to slice it for me into strips for a stir fry.  There is no cost involved, and it helps cut clean up and prep time.

Both of my parents prepare this dish with no formal recipe, so I have followed suit, providing estimates for ingredients rather than exact measurements.  Have fun with the dish, it’s really hard to screw up.

Beef & Broccolini (or Broccoli) Stir Fry

Recipe by Gus & Jane Stevens

Serves 4

Ingredients:

1 pound grass fed flank steak, cut into 1/4 to 1/2-inch thick strips

1 medium white onion, sliced

2 bunches broccolini (aspiration) or small heads of broccoli, trimmed into bite-size pieces

4-5 green onions, sliced on diagonal into 1-inch pieces

1-inch piece fresh ginger, minced

2 garlic cloves, minced

~ 2 Tbsp rice wine vinegar

~ 2 Tbsp canola oil

~ 2-3 Tbsp lite soy sauce or tamari

1-2 tsp corn starch plus 1 Tbsp cold water, mixed

Directions:

1. Prepare 4 servings of brown rice ahead of time.  About 1 cup brown rice added to 2 1/4 cups water,  brought to a boil in a small pot and then covered, allowed to simmer until cooked, approximately 25-30 minutes.  Alternately, you can prepare quick-cooking or pre-cooked (from freezer section at Trader Joe’s) brown rice.

2.  I did not marinade the beef ahead of time, however, you can marinate the beef strips in 1 Tbsp canola, 1-2 Tbsp rice wine vinegar, 2 Tbsp soy sauce, garlic and ginger.  Instead, I added these ingredients while cooking and it tasted very flavorful.

3.  In a large skillet or wok, heat 2 tbsp canola oil over medium heat.  Add onion and beef strips and cook until beef red in center but browned on sides and onions slightly translucent.  About 5-7 minutes cooking time.

4.  Add broccolini (or broccoli), green onions, garlic and ginger and saute for another 5 minutes, broccolini should be crisp and bright green.  Add rice wine vinegar, soy sauce and simmer another 2 minutes.

5.  Prepare cold water and corn starch mixture and stir until combined. Pour this over the stir fry and stir in to combine.  Let mixture come to a simmer and after a few minutes the sauce will thicken.  Turn off heat.

6.  Serve stir fry immediately over brown rice and watch it get devoured!

 

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