This almost seems like a cop out post as I’m sure everyone has this recipe, or some version of it, kicking around their kitchens, but I decided I had to post it after we had it last week for the first time in a while and we all remembered how much we love it. It’s simple, easy, fast and can be adapted to suit whatever veggies you have around. Plus, when trying to save on money or cut back on meat or lose weight, I have often cut the amount of meat and doubled the veggies with fantastic results. Below is how I made it this time, and while I consider the brocoli a must, I have often used canned baby corns, sweet peppers, cauliflower, snap peas, rapini, parsnips and any other vegetable I happen to have in my fridge when I go to make this, so be creative. Oh, and this recipe comes from my mom, we ate it countless times growing up and I’m still not tired of it, though she often served hers on spaghettini and I usually serve it on brown rice – I recently acquired some lovely sprouted brown rice that I have been serving with everything, so that is what is pictured here. Also, I have often sliced the meat and frozen it in the marinade for easy weeknight dinner prep.
1 flank steak, sliced thinly across the grain (about 1 1/2 pounds, but less is more than fine; this was a very meaty stir fry. Also, using a different cut of meat is okay too, as long as it’s not too fatty, the key is just in slicing it as thin as you can, so make sure your knife is sharp and your meat is cold – half frozen even)
1/2 cup orange juice
1/4 cup soy sauce
2 cloves garlic finely chopped
1 inch ginger, peeled and finely chopped or grated
1 tsp sambal oelek – optional, for those who don’t like heat
Stir together orange juice through sambal oelek and add the meat. Allow to marinate for at least an hour, but up to overnight. This is also where I would freeze it, if you are so inclined.
1-2 tsp olive oil
1 large onion, red or white, halved and sliced
1 head brocoli, trimmed to florets (2-3 cups)
4-5 medium carrots, sliced on the diagonal
12-15 mushrooms, quartered
1 Tbsp corn starch
Heat a large (and I mean large) skillet over medium high heat. Drain the meat by pressing through a strainer to get out as much marinade as possible, making sure to reserve the marinade. Add oil, and then meat and onions to preheated skillet and stir fry quickly to brown.
Meanwhile, add cornstarch to reserved marinade and set aside. Lightly steam the broccoli either in the microwave or in an inch of water in a small saucepan.
Remove browned beef from skillet to a plate, adding any juices to the reserved marinade. Add carrots and mushrooms to the skillet, sauteeing for 10 minutes or so, until the carrots are browned, but still crisp. Drain the broccoli, then add, along with beef, onions and marinade to the skillet. Stir constantly until marinade is thickened, translucent and coating everything. Serve immediately.
Serves 4-6 adults.