Wednesday, October 24, 2012

Beef and Broccoli Stir Fry

I know the saying is "America runs on Dunkin"

But today the truth is "Julie runs on Dunkin". I had an early morning (think 7am) date with the car dealership for an oil change. Of course I picked up a large coffee on my way to drop it off.

I went back this afternoon to pick up the car and this necessitated another stop at Dunkin Donuts for a medium coffee.

For those of you counting that 36 ounces of coffee today. Certainly needed after only about 6 hours of sleep last night. It has kept me alert and fairly productive today so that's a good thing, right?

Completely unrelated, but another fun fact about today. It is in the high 70s and b-e-a-utifully sunny outside.

Duh duh duh duh duh I'm loving it.

Oh wait. Wrong restaurant.


This beef and broccoli stir fry is great. Broccoli is probably my favorite vegetable for stir fry because it soaks up the sauce so well. Mushrooms are probably a close second. That's why I loaded this up with both of them. Be creative with the veggies that make you tick. Feel free to substitute vegetable or chicken broth for the beef broth if you don't have it on hand.

As always with stir fry, your meal will be ready in as much time as it would take you to run out and get another cup of joe from Dunkin.

Beef and Broccoli Stir Fry
1/3-1/2 lb top loin steak (or other steak), cut into 1/2 inch cubes
1 tbsp dry sherry
1 egg white, lightly beaten
1 tbsp corn starch
2 tbsp peanut oil (or other vegetable oil)
approximately 2 cups chopped broccoli florets
approximately 1 cup chopped mushrooms
1/3 cup sliced onion
1 tbsp diced onion
1 garlic clove, diced
1 pinch sugar
1 pinch salt
1/2 cup beef broth
1/2 tbsp corn starch
1/2 tbsp soy sauce
1/2 tbsp dry sherry
1 tbsp hoisin sauce
1 tbsp sriacha sauce
2 cups cooked rice, for serving
sliced green onion, for topping

Whisk together the egg white, 1 tbsp sherry and 1 tbsp corn starch. Pour over the beef in a bowl and toss to coat. Refrigerate for 30 min to 1 hour. Drain off excess marinade.

Prep all of your vegetables while the meat marinates. Also, cook rice as indicated on the package.

Whisk together the beef broth, 1/2 tsp corn starch, soy sauce, 1/2 tbsp dry sherry, hoisin sauce and sriacha. Set aside.

Heat 1 tbsp oil over medium heat in a wok (or large skillet). Add the beef and cook until browned, stirring occasionally, about 3-4 minutes. Remove the beef to a plate and wipe out the wok.

Heat another 1 tbsp oil over medium high heat in the wok. Add the garlic and diced onion. Cook, stirring until softened, about 1 minute. Add the sugar and salt and stir to mix. Add in the broccoli, mushrooms and onion slices and stir fry until crisp, about 4-5 minutes. Add the beef back to the wok. Add the sauce and stir everything until it thickens, about 1-2 minutes.

Serve the beef and broccoli over cooked rice topped with sliced green onion.

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