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Sweet and Spicy Beef and Broccoli Stir-Fry

¼ cup soy sauce
¼ cup dry sherry
1 tablespoon agave nectar
4 cloves chopped garlic
1 tablespoon chili sauce
½ teaspoon red pepper flakes, crushed
2 teaspoons grated orange zest
1 pound flank steak, cut into strips
2 tablespoons high heat sunflower oil
1 large head broccoli, broken into florets
1 tablespoon cornstarch
fine sea salt, to taste
ground black pepper, to taste

cooked brown rice (optional)

liquid measuring cup
liquid measuring shot glass
medium bowl
chef’s knife
cutting board
measuring spoons
microplane grater
large skillet or wok

1. In a medium bowl, whisk together soy sauce, sherry, agave nectar, garlic, chili sauce, red pepper flakes and orange zest.
2. Add the steak. Mix to coat. Cover and refrigerate 1-4 hours.
3. Remove steak from marinade, allowing excess to drip off. Whisk cornstarch into the remaining marinade. Set aside.
4. Heat large skillet or wok. Add 1 tablespoon oil and heat.
5. Add broccoli florets and cook about 2 minutes.
6. Remove florets and heat the remaining oil.
7. Add steak and sauté for 2 minutes.
8. Add broccoli back to pan and cook an additional 2 minutes.
9. Add marinade and boil. Cook until sauce coats beef and broccoli.
10. Season to taste with salt and pepper. Serve immediately with brown rice, if desired.

Serves 4

© 2009 by Allison Lattman

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