Chinese Beef and Broccoli

First things first.......GIANTS ARE GOING TO THE SUPERBOWL!!! YYYYAAAYYYYY! REMATCH of 2007!!!! Ok, just had to get that out of my system....

SO, this weekend I was alone with my Yoshi due to Justin being out of town on business.  I took this opportunity to experiment with a new dish that I had a huge craving for: Chinese Beef and Broccoli. Kinda random, I know, but there's something about the sauce in that dish that mixed with broccoli that makes my heart smile. So after extensive research over what the sauce actually consisted of, I took my chances and combined a few recipes I had found to make the ultimate Chinese meal (sans MSG and 12 lbs of salt.)

Sazi Beef & Broccoli

1 lb of thin Steak (a flank steak would be a perfect cut)

3 Garlic Cloves

4 tbsp Oyster Sauce

4 tbsp low sodium Soy Sauce

1 tsp Mirin

1 1/2 tsp Sugar

1/2 tsp Ginger

1/4 tsp Black Pepper

4 tsp Cornstarch

3/4 Cup Water

1 head of Broccoli

>Cut your steak into 2 inch pieces (a little large than bite size) 

>Now let's make the marinade! Mix your Oyster Sauce, Soy Sauce, Garlic, Mirin,Sugar, Ginger, Pepper, Cornstarch and water together in a bowl.

>In a large Ziploc bag, add your meat and your marinade. Close the bag, and mix together - let it sit for at least 30 minutes in the fridge (the longer it sits, the better).

 >Meanwhile, chop up your broccoli into floret sizes (I just discarded the bulk of the stems because there's no use for it in this dish - however you could use them for a broccoli soup!)

>Steam your broccoli until cooked -- I fill a large pot with an inch of water, put the broccoli in, cover the pot, put it on high heat, and let it steam for about 7 minutes (or until the broccoli is cooked). Drain your broccoli and set aside.

>Once your beef had marinated for it's designated time, empty the beef and about half the marinade into a large frying pan.

>Cook the beef, flipping it over so as to brown all sides of the meat.

>After a few minutes of cooking the meat, add in your broccoli and mix.

>Add in more of your marinade (you may not use it all, I didn't use all of the marinade - but it depends on your taste and how much you want on it). I reserved my remaining marinade, jarred it, and can now use it later!

>Once everything has been incorporated together, you're all done! Serve with chopsticks!

 

This dish tasted JUST like what you'd gt from a Chinese restaurant (except you have the ability to control the ingredients/salt). This would be enough to serve 2 people :) Enjoy!