Mid week dinner blahs! Its spring and spring fever has set in, at least it has at my house! We have one month left of school, activities, homework, early mornings…. I know we can get through this. I am always so excited to get to summer and the more relaxed days, but I guarantee you that come July15 I will be begging for the routine of school and having a clean house, during the day. There is just no pleasing me:)
But if your family is like mine, they still want to eat and you have to feed them. They strangely want to eat everyday! So here is a quick dinner that the family will love.
Makes 5-6 servings
1- 1lb. London Broil or flank steak
3 Tablespoons soy sauce
1 1/2 Tablespoon Sherry
2 teaspoons corn starch
1 large head of broccoli or small bag of pre-cut florets.
2 garlic cloves, minced
1/2 cup chicken broth or water
2 Tablespoons oyster sauce
1/2 teaspoon red pepper flakes
2-3 Tablespoons canola oil or grapeseed oil
Slice the beef very thinly across the grain. It helps to pop it in the freezer for about 10 minutes before cutting. Place the sliced beef in a zip lock bag. To the bag add, 1 Tablespoon soy sauce, 1 Tablespoon Sherry, 1 teaspoon cornstarch. Let the meat marinate for at least 30 minutes or over night if you think about it.
In a small bowl combine, oyster sauce, 1/2 Tablespoon Sherry, 1/2 cup chicken broth or water, 2 Tablespoons soy sauce and 1 teaspoon cornstarch. Set mixture aside.
In a large skillet or wok, heat oil over high heat. Add broccoli and cook for 2-3 minutes, or until tender, but not mushy. Remove broccoli to a plate.
Add the beef to the skillet in small batches. You want the beef to sear not steam. Cook for about 3-4 minutes. Remove cooked beef to plate with broccoli.
Once all the beef is cooked add it back to the skillet along with the broccoli. Add the garlic, red pepper flakes and sauce mixture. Stir until the sauce thickens a bit.
Serve over steamed rice.