Beef, Broccoli And Crisp Garlic Sauté
Tender strips of flank or skirt steak are coated in a savory mixture of cornstarch, spices, and water, then quickly stir-fried with vibrant broccoli florets in a fragrant garlic and red pepper-infused oil. The result is a delicious and satisfying dish best enjoyed over a bed of fluffy white rice.
— Constant Cookbook
Ingredients
- 1 lb. flank or skirt steak
- 1 Tbs. cornstarch
- 1/4 tsp. salt
- 1/4 tsp. sugar
- 1/8 tsp. baking soda
- 2 Tbs. water
- 2 Tbs. canola oil
- 3 garlic cloves, thinly sliced
- 1/4 tsp. red pepper flakes
- 2 cups small broccoli florets
- 3 Tbs. dry white wine
- 2 Tbs. soy sauce
- Cooked white rice for serving
Instructions
- Cut the beef across the grain into strips 3 inches long and 1/4 inch thick. In a bowl, stir together the cornstarch, salt, sugar, baking soda and water. Add the beef and stir until well mixed. Let stand at room temperature for 30 minutes.
- In a fry pan over high heat, warm the oil. When the oil is hot, add the garlic and red pepper flakes and sauté until crisp, about 1 minute. Transfer to paper towels.
- Add the beef, broccoli and 2 Tbs. of the wine to the pan, and cook until the beef is opaque and the broccoli is tender, about 5 minutes. Add the soy sauce and the remaining 1 Tbs. wine and stir for 1 minute. Transfer to warmed plates, sprinkle with the crisp garlic and serve immediately with steamed rice. Serves 4.
- Adapted from Williams-Sonoma <i>Cooking from the Farmers&rsquo; Market,</i> by Tasha DeSerio &amp; Jodi Liano (Weldon Owen, 2010).
Yield
Serves 4.
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