Beef and Broccoli

photo by sara tady ©

This week we got crimini mushrooms, snap peas and broccolini in our produce delivery.  I figured this was a good opportunity to whip up some takeout worthy chinese.  I'm not a huge Chinese food fan- usually opting for Thai food any day.  I was, however, really surprised how good this turned out.  There's more than a few ingredients here, but they are all affordable! There's also more steps than I'm used to taking after a long day.  Nothing is difficult but be prepared for about 45 minutes start to finish.  Totally worth it.  Here's how you can do it too:

Ingredients:
1 cup Basmati Rice (or regular white rice)
4 scallions- chopped
2 clove of garlic- chopped/grated
2 tbsp of fresh ginger- chopped/grated
2 tbsp of canola oil
2 handfuls of snap peas- end removed
About a cup of broccoli flourets/ broccolini
1 steak filet (or whatever you have)
A couple dashes of Soy sauce
1 tbsp of Sambal Oelek (can be found in the asian foods section for about $2)

Directions:
1. In a ziplock bag, place steak, half of the chopped garlic, half of the chopped ginger, a quarter of the scallions, a few dashes of soy sauce, and 1 tsp of Sambal Oelek.  Let marinate for 30 mins.....or however long it takes to prep everything else.  The longer this marinates, the better. Trust me, this is reaaallly tasty!
2. In a sauce pan, add 1 cup rice and 2 cups water. Bring to boil, then reduce with lid on until water is absorbed.
3. In a large skillet, add canola oil, the rest of the scallions, garlic and ginger. Let simmer on low-med. Add mushrooms.
4. Throw the steak on a hot grill, or grill pan.  I like my steak medium.  Adjust cooking times to your liking.  Let steak rest for about 5 minutes after taking off a hot grill.
5. Place broccoli and snap peas in a medium bowl.  Cover with water- microwave for 3-4 minutes. Strain and drop into the skillet with the scallions, garlic and ginger.
6. Add a couple dashes of soy sauce and a spoonful of Sambal Oelek.  Careful- this stuff is spicy.  Adjust as you see fit!
7. Serve over a big scoop of rice. Print this Recipe