Take out Chinese food finds its place in my belly at least twice a month. There is a great Chinese restaurant in the middle of Wrigleyville with some of the most delicious dishes. The restaurant is walking distance, take out is ready in 20 minutes and they have some of the best crab rangoon I’ve ever had. I’m going to miss the convenience of this place when we move.
The Hubby stayed in South Bend this weekend… so when Friday night came around, I was craving Chinese food. However, I didn’t want the “meal for 2″ spread we usually get when it was just going to be me. Making your own Chinese food is just as quick as ordering take out. Plus, you’ll save one 3 things — Calories, Sodium and $$.
I used this opportunity of being home alone to make a Chinese meal I never order when Jim is around. Beef & Broccoli. Why? Because the man hates broccoli. Shocking, I know. I’ve tested his “I don’t this food” in the past by making him try a new recipe with that food. He always ends up liking it. I haven’t pressed the broccoli issue yet. But hey, in less than two weeks, we’ll be living together like a normal married couple. I’ll use that time to test out broccoli on him. And I’ll probably use this recipe to coax him into my broccoli loving world.
I’m glad I made this at home instead of picking up the phone and ordering take out. I think the sauce I made was much more flavorful than any other brown sauce I’ve had at a Chinese restaurant. Ginger, garlic and Sriracha makes your everyday soy sauce sore to new levels. Another good point to a homemade chinese meal – your veggies don’t get soggy. I did a quick blanching of broccoli (blanching – cooking veggies in hot water for a few minutes and then toss them in an ice bath) and then added the broccoli to the wok right before I was ready to serve. The broccoli had a great crunch and a vibrant color.
Beef & Broccoli at home was a TGIF kind of meal. If you’ve got your favorite Chinese place on speed dial, give your phone a rest and make this meal at home. I think you’ll be very happy with the results! Nothing tastes better than restaurant quality food and knowing you did it yourself.
Beef & Broccoli, serves 4
- 2 tbs fish sauce
- 2 tbs chopped fresh ginger
- 1 tbs reduced sodium soy sauce
- 1 tbs honey (you can add more if you like a sweeter sauce)
- 1 tsp chili sauce (I used Sriracha)
- 1 garlic clove, minced
- 3 tbs water
- 1 lb broccoli florets
- 1 lb skirt steak, sliced thin
- 2 tsp toasted sesame oil
- 6 scallions, chopped
- 1/2 sliced toasted almonds
- 2 cups cooked brown rice
- To make the sauce – combine fish sauce through water in a small bowl. Set a side.
- In a pot of boiling water, cook broccoli for 2 minutes. Remove broccoli and put into an ice bath for another 2 minutes. Drain broccoli.
- The trick to thin slices of meat is to put the skirt steak in the freezer. You want it to firm up but it shouldn’t be completely frozen. The beef I purchased took about 2 hours to get to the right texture. Slice the meat against the grain.
- In a hot wok, add the sauce and the meat. Stir fry for about 3 minutes. Add broccoli, scallions and almonds. Stir for another minute to make sure everything gets coated with the sauce. Serve with cooked brown rice.
FYI – If you like a thicker brown sauce, you can add a slurry (cornstarch & water) to the wok before adding in the meat.