Beef and Broccoli

We had this last night and it was so tasty - like out of a fine restaurant tasty! Even delicious cold the next day. I don't cook too many things a second time, but this is one we will have over and over. It has great taste but is not spicy at all. My two-year-old ate up the juice mixed with rice, broccoli, and mushrooms. This recipe differs slightly from Mel's with the addition of mushrooms and a few other variations, but if you don't like mushrooms, leave them out and enjoy it just the same. We just happen to love mushrooms at our house.

(Adapted from http://www.melskitchenscafe.com/)

*Serves 4-5
INGREDIENTS:
Sauce:
1 tablespoon rice wine vinegar
2 tablespoons low-sodium chicken broth
5 tablespoons oyster sauce (I used 4T fish sauce)
2 tablespoons light brown sugar
1 teaspoon toasted sesame oil
2 teaspoons cornstarch

Beef and Broccoli:
3 tablespoons soy sauce (I use Amino Acids)
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
1-inch piece fresh ginger, minced (about 1 tablespoon)
1 teaspoon peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
8oz baby portabella mushrooms sliced
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

DIRECTIONS:
In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Pour on top of cooked beef and recover with foil to keep warm.

Add the mushrooms. Cook on medium until soft (7-8 minutes). As they soften they create their own juice, but if you don't think it's going fast enough, add a few tablespoons of water so they don't stick to the pan.

Push the mushrooms to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the mushrooms. Add the beef/broccoli mixture back to skillet and toss to combine.

Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve – or be like me and serve (we served it with jasmine rice) it straight out of the skillet!