To the wok, add the ginger, oyster sauce, soy sauce, 5 spice powder, rice wine vinegar, black pepper, brown sugar and toasted sesame oil.Remove the beef from the wok and set aside while you prepare the sauce.Add 2 tbsp of peanut or regular sesame oil and quickly stir fry the steak slices for only 1 to 2 minutes. After a minute, drain the ice water off of the asparagus and set it aside.(You can use broccoli or green beans here if you prefer but use the same cooking method for them too.) Drain the asparagus and immediately plunge it into ice water to stop the cooking and preserve its color.Cut the asparagus into 1 1/2 inch pieces and blanch in boiling salted water for only 3 to 4 minutes.You’ll also get weekly suggestions for great family friendly meals and desserts too! You can also sign up for our FREE newsletter to know immediately when we add new recipes. Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Broccoli, brussel sprouts, green beans or snow peas all come to mind as good choices.įor more tried and true recipes, check out this collection of our 25 Most Popular Recipes since Rock Recipes began back in 2007.Įvery busy family needs more of these sorts of recipes, so if you are looking for more like this, please click here to visit our Quick and Easy Meals collection. If fresh asparagus is not available, I would use another suitable green vegetable. It’s saucy seared meat, it’s tender-crisp veggies, it’s fresh, feel-good flavor.If fresh broccoli is not available substitute another green vegetable. Sesame beef and broccoli is bold and big and just all-around here for us in this season. Only difference is that you *should* marinate your tempeh in the sauce because it needs the help for better flavor! The cornstarch is important, though, because it helps the sauce thicken into that yummy consistency that coats the beef and broccoli perfectly, so that should stay as-is. Or salt, or vinegar, or whatever suits your fancy. If you want more or less sweet, adjust sugar. Honestly, I made the sauce just slightly different every time I made this. If you want to get reeeally detailed about your salting, your searing, and all that goes into getting your steak perfectly cooked… this post is great. ![]() This worked beautifully because the meat you put into the skillet is dry, which is what you want to get a really nice sear on it. ![]() Just sprinkled it with salt and let it rest. To prevent this but still get the flavor, I “marinated” the meat with just dry salt. Whenever I marinated the meat in a little sauce to improve its flavor, there was so much excess moisture from the sauce that came into the hot pan with the beef that it essentially went into simmering / steaming mode. I used a cast iron skillet for this which worked really well. In order to get the browning without overcooking, you’re going to have to work with a very very very hot pan. You do not want the meat to simmer or steam – you want it BROWNED. The prep time is minimal, the ingredients are mostly pantry staples, and the total time is low.Ī few things I’d like to point out about this Beef and Broccoli: Please Sear The Meat I was initially going to call this recipe easy – and it is easy, I guess – but also, there are several steps and lots of high heat and sometime searing meat business can feel like a bit of a job, so just trust me when I say while you should probably wear an apron, this is still 100% weeknight material. This is sesame beef and broccoli – sesame because it’s got a tablespoon of sesame oil in the sauce (LUSCIOUS) and beef and broccoli because of the, well, beef and broccoli. Say hello to this weeknight beauty! It is full of protein, green broccoli goodness, and sticky-sweet garlic and ginger flavor, and it has been fueling me through these long end-of-winter days.
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