So, this weeks What's Cooking Wednesday is...
Hoisin Beef and Broccoli Stir-Fry
brought to you by the Dietitans of Canada's "Great Food Fast"
2 tsp evoo
12 oz. inside round steak cut into 3- by 1/2 inch strips
1 tbsp chopped ginger root
1 tsp minced garlic
3 cups small broccoli florets
1/3 cups sliced water chestnuts
1/2 tsp cornstarch
1/3 cups orange juice
2 tbsp hoisin sauce
1/2 tsp sesame oil (optional)
1 tbsp toasted sesame seeds (optional)
1. In a large nonstick skillet, heat oil over med-high heat; add beef strips and stir-fry for 1 to 2 minutes or until browned. Add ginger, garlic, broccoli, and water chestnuts; stir-fry for another 2 to 3 minutes until broccoli is tender-crisp.
2. In a small bowl, whisk together the cornstarch, orange juice, hoisin sauce and, if using, sesame oil. Add to skillet; cook, stirring, for 1 to 2 minutes or until thickened and heated through. Season to taste with pepper. Serve over rice. If desired, sprinkle with sesame seeds.
Dave didn't say anything as he started eating so I knew that it probably sucked. I had to probe him to get him to say, "Well, it's good- but the meat is over-cooked". Of course. I always over-cook meat...especially meat that is supposed to stay a bit pinkish because that pinkish is just too gross for me to handle. I would be a horrible chef! He said he'd give it a 7/10 but I think he was being generous just because I tried to make him something with beef and he was giving me bonus points. I think you may *really* need a wok to do this properly because I just used a big pan and while the tops of the broccoli got cooked (almost too mushy, really) the stalks were still too hard. The water chestnuts were also too hard and not sliced thinly enough. I bought them whole and they are really, really, hard to slice without cutting your fingers off. The girls both love rice and broccoli so they were okay with that part. Jamie said the meat was "not good" and Maddie ate some but didn't love it.
I don't think I'll be trying this again but, if you do, I'd suggest either using a wok or steaming the broccoli first and then just tossing it in to get it coated with sauce. I also added the optional sesame seeds which I toasted in the oven (trying to be fancy-smancy) and let me say - there is a difference of about 1 millisecond between not toasted and burnt. :)