Stir-Fry Beef and Broccoli

Stir-Fry Beef and Broccoli

Main, Meat | February 29, 2016 | By

This dish is a classic stir-fry which is really tough to screw up! It’s easy to prep and cook, and for all you steak and broccoli lovers (is that an oxymoron?), the flavor is outstanding! Add extra jalapeño peppers if you want more of a punch. Remove the seeds if you like it a bit milder. And, be careful not to take a layer of skin off the roof of your mouth!

Stir-Fry Beef and Broccoli
 
Author:
Serving Size: 4
Ingredients
  • 1 tablespoon hoison sauce
  • ⅓ cup sherry
  • 1 tablespoon black soy sauce
  • 1 table spoon reduced-sodium soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon cornstarch
  • ½ teaspoon red pepper flakes
  • ¾ pound top round steak, cut into thick strips
  • 2 tablespoons canola oil
  • ½ onion chopped
  • 1 large jalapeño pepper, seeded and chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon fresh grated ginger
  • 1 pound broccoli florets
  • Toasted sesame seeds
  • Cooked brown rice for serving
Instructions
  1. In a medium bowl, whisk together hoison sauce through red pepper flakes. Add meat to bowl and marinate for about 15 minutes. Meanwhile, prepare the vegetables.
  2. In a large wok, heat 1 tablespoon of oil over medium-high heat and add beef strips. Cook until browned, about 2-3 minutes, being careful not to overcook. Reserve the leftover marinade. Remove beef from wok and set aside.
  3. Add 1 tablespoon of oil to wok over medium-high heat. Add onion, peppers, garlic, and ginger, stirring for about 4 minutes until fragrant. Stir in the broccoli florets and cook until crisp-tender, about 4 minutes. Toss in the beef strips and leftover marinade. Cook another 1-2 minutes until heated through. Serve over brown rice. Sprinkle with toasted sesame seeds.
Notes
Black soy sauce can be found at specialty Asian markets. You can leave this out, if desired, and double up on the soy sauce.
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

Pan Seared Asian Scallops with Zucchini Noodles

Pan Seared Asian Scallops

Seafood | February 22, 2016 | By

What could be better than sweet, succulent scallops? I served this dish to my husband this week and we were very happy campers! The scallops have a complimentary sweet and spicy flavor, and they literally melt in your mouth! I prepared it with a side of zucchini noodles that are both tasty and healthy. Of course, you could serve these scallops with a side of pasta and it would be amazing as well!

5.0 from 1 reviews
Pan Seared Asian Scallops with Zucchini Noodles
 
Author:
Serving Size: 6
Ingredients
  • ¼ cup reduced sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 tablespoon sesame oil
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • 1½ pounds sea scallops
  • Salt and pepper
  • 2 tablespoons canola oil
  • 2 large zucchinis
  • 2 tablespoons chopped fresh cilantro
  • Toasted sesame seeds for garnish
Instructions
  1. In a medium bowl, whisk together soy sauce, rice vinegar, honey, garlic, sesame oil, red pepper flakes, and cornstarch. Add scallops into bowl and marinate for at least 10 minutes. Remove scallops but reserve marinade.
  2. Meanwhile, using a spiral vegetable cutter, make spaghetti-like noodles with zucchini. Pat dry with paper towels to remove moisture.
  3. Heat a heavy saute pan or cast iron pan on medium-high heat and add oil. Sprinkle scallops with salt and pepper. Sear scallops on one side 3 to 4 minutes until golden brown. Cook on other side for about 2 minutes more. Add half of the marinade to the pan to coat the scallops. Remove scallops to a dish and keep warm. Add in the zucchini noodles to the pan and cook quickly until sauce coats the zucchini. Serve immediately with the scallops on the side or on top of the zucchini. Garnish with chopped cilantro and sesame seeds.
Notes
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.