I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.

On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.

Wednesday, June 8, 2011

Chinese Beef with Broccoli

This is better than takeout!  It's SO easy and tastes better than our local Chinese restaurant.  I used skirt steak instead of flank, because our store was out of flank steak.  It took about 30min to prepare and was plenty to feed 2 people with leftovers for lunch.  The original recipe is from FoodNetworkMagazine and I only made some slight changes - omitted the red peppers, used skirt steak instead of flank, and added a dash of cayenne at the end for some kick.

  • 2 tablespoons cornstarch
  • 4 tablespoons soy sauce
  • 2 teaspoons sugar
  • 5 tablespoons peanut oil
  • 1 pound flank steak, thinly sliced against the grain
  • 1 tablespoon oyster sauce
  • 1 1/4 cups low-sodium chicken broth
  • 4 thin slices peeled ginger
  • 1 head broccoli, cut into florets
  • 1 large onion, halved and sliced 1/2 inch thick
  • 3 plum tomatoes, quartered lengthwise
  • 2 cloves garlic, minced
  • Cooked white rice, for serving (optional)

  1. Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook.
  2. Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
  3. Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.
  4. Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired.

Definitely not the best picture, but I forgot to snap one before putting the leftovers in a container!  Oh well.