Thursday, April 21, 2011
Cashew Beef & Broccoli
I am a big fan of Asian food. I always have been now that I think about it. As far back as I can remember, I can think of my favorite Chinese restaurants and dishes to eat at home. I also love sushi and Japanese steakhouses are among my favorites on holidays, birthdays and various celebrations. I can remember when I was little my family used to tell me that I was going to eventually turn into rice because I ate it so much. I also ate, correction, still eat, soy sauce on everything. I have an aunt who has a Japanese mom. She taught me to eat soy sauce on my scrambled eggs! I just think it’s a great condiment. Most people choose ranch dressing or ketchup. I choose salty soy sauce! I have discovered that soy sauce is actually very versatile when it comes to seasoning and it doesn’t always have to be used for Asian dishes.
I usually fall back on stir-fry for a quick meal at home. I always have veggies and the traditional seasonings and spices that are found in Asian cuisine so it proves to be my “go-to” meal on numerous occasions. This one was pretty quick too. There is some prep work involved but believe me, it’s so worth it!
Cashew chicken has and always will be my favorite. Have you had Lulu’s Noodle’s Thai Cashew Chicken? Yum, it’s amazing! I have a great recipe for cashew chicken but I was craving beef and broccoli so this is what I came up with. These are ingredients that I have on-hand 100% of the time. Yes, you could leave the cashews out but I think that’s really what I wanted anyway.
We really enjoyed this recipe. It was savory and hearty and served over brown rice, it made quite a large amount. I had a great leftover lunch the next day! Next time I think I’ll try adding some carrots or mushrooms to the mix as well.
A big thank-you to the lovely and talented Jill at Dulce Dough for passing along the “Sisterhood of the World Bloggers” Award to me!! Check out her Peanut Butter Cookies!!
2 cloves garlic, chopped
3 green onions, sliced
1/4 cup cashew halves
3 tsp. cornstarch + 3 Tbs. water, mixed
1.5 pounds broccoli, fresh
2 Tbs. vegetable oil
1 pound thin sirloin, cut into strips
1/4 cup low-sodium soy sauce
1 tsp. rice wine vinegar
1/2 tsp. corn starch
1 Tbs. sesame oil
1 tsp. sesame seeds
1/2 cup chicken broth
2 Tb cup oyster sauce
1/4 cup low-sodium soy sauce
2 Tbs. rice wine vinegar
1/4 tsp. black pepper
Heat a large pot of salted water on medium-high heat to boiling. Combine the marinade in a medium bowl and stir in the beef. Cover and marinade for 30 minutes in the refrigerator.
In a small bowl, mix sauce ingredients together with a wire whisk and set aside.
Blanch the broccoli in the boiling water. Cook for two minutes then drain well, rinse with cold water to maintain the crispness and the bright green color. Set aside.
Heat vegetable oil in a large frying skillet or wok, add the beef and spread out evenly. Cook for 2 minutes without disturbing it. After 2 minutes, stir in green onions and garlic, cook for an additional 2 minutes. Add the sauce and stir. Allow the sauce to bubble, reduce the heat and cook for 15 – 20 minutes (this will allow the meat to tenderize, if you are short on time, 5-10 minutes will do.) Add the broccoli and cashews and stir together. Bring the mixture back to a boil and add the dissolved cornstarch, stir until the broth thickens.
Serve over brown rice, garnish with additional green onions and cashews.