With Old Man Winter making one last attempt to chill us to the bone I’m drawn back into my kitchen with thoughts of comfort food… warm and soothing there is nothing like old fashioned soup or stew to warm you to the bone. Normally I would agree and post one of my favourite homemade soup recipes but not today. Remember we are trying to inspiring you? So today I’m giving you a favourite of mine, quick and simple with an Asian twist, this delicious number will fill tummy’s and impress.
One of the points of choosing this recipe is that it can be prepared with any one of a number of inexpensive cuts of beef and no one will be the wiser. I use stewing beef because I always have some in the freezer but you can try flank or blade cuts too. Each will add a slightly different texture and taste to the dish. The secret to using these cuts however is in the prep.
As I mentioned last week we are always eager to help you make the most of your meat. By asking and understanding different cuts of beef and how prep and marinades will compliment the meats you will easily be able to feed your family healthy meat dishes without breaking your grocery budget. And by becoming familiar with these less common cuts you will be more inspired to venture further out of the big box and farther down the farm laneway (we’ll have you trying liver before you know it)
Speaking of the farm laneway, we are excited to announce our farm store will be opening in the end of May, this will allow you to truly see and understand where your meat is coming from. So watch here and on Facebook for updates.
- 3/4 pound beef ( I usually use stewing beef)
- 1 large bunch broccoli, cut into florets
- 1/3 cup oyster sauce (I know this may not be a standard in your pantry but grab a bottle, it’s handy)
- 2 teaspoons light olive oil
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
- 1 teaspoon cornstarch
- 3 tablespoons olive oil, plus more if needed
- 1 thin slice of fresh ginger root
- 1 clove garlic, chopped fine
- 2 large red peppers chopped large
- 1/4 cup sesame seeds toasted (optional)
- Whole grain brown rice cooked as directed
- Whisk together the oyster sauce, olive oil, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the beef pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
- Heat olive oil in a skillet or pan over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavour the oil, then remove ginger and discard. Stir in the broccoli and peppers, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli and peppers from the pan, and set aside.
- Pour a little more oil into the pan if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the pan, and stir until the meat and broccoli are heated through, about 3 minutes.
- Serve over rice and sprinkle with sesame seeds