Monday, December 7, 2009

Stir-fried beef, broccoli, and yams

Woot! I'm on a roll people!! This is another recipe that I got out of Bon Apetit magazine. It was a "30 min meal" and they aren't total liar-heads like that damn Rachael Ray. The prep work was pretty simple. Anyhoo, this is a twist on beef and broccoli. Still don't have a camera cord, so head on over to your local Chinese food place, look at the beef and broccoli, imagine big orange chunks of sweet potato in it, and there ya go. For the record-I served with my trust quinoa.

1/4 cup water
3 Tbl (packed brown sugar)
3 Tbl oyster sauce (I found mine at Whole Foods, by the soy sauce)
1/4 teas dried crushed red pepper
1 1-lb flank steak, cut in half lengthwise, then crosswise into 1/4 inch thick slices
1.5 Tbl cornstarch
2.5 Tbl Asian sesame oil, divided (same section as the oyster sauce)
4 cups broccoli flowerets (about 8 oz)
1 8-oz yam, peeled, cut in half lengthwise, then crosswise into 1/3 inch thick slices
2 teas chopped peeled fresh ginger

Stir first 4 ingredients in small bowl until sugar dissolves. Set sauce aside. Place beef in large bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat.

Heat 1.5 Tbl oil (I automatically grabbed olive oil instead of sesame. Damn it!! The sesame oil is SO good) in large wok over high heat. Add beef mixture; stir-fry until no longer pink outside, about 3 mins.

Transfer beef mixture to medium bowl. Heat remaining 1 Tbl of sesame oil in same skillet. Add broccoli, yam, and ginger. Toss to coat; sprinkle with salt and pepper. Add sauce. Cover, reduce heat to med-high and cook until vegetables are just tender, about 5 mins. Add beef mixture. Toss until sauce coats beef, about 1 min.

Easy enough, yeah? Naturally, I overcooked the meat a little. I think partly because I stir-fried it on med-high and not high heat. Oops. The sauce came out really tasty and the veggies were just right. Overall, it's a keeper!

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