easy-peasy broccoli beef and locally raised food.


For those close to me, they know that besides from working up a sweat in the kitchen, I have a bit of an obsession with sustainability and the green movement. Before I share today’s recipe, let’s talk about the benefits of eating locally grown/produced food.  According to Sustainable Lafayette,  there are so many important benefits from eating locally grown food such as helping local farmers, to eating for better health (even when the products aren’t organic, small farms tend to be less aggressive than large factory farms about dousing their wares with chemicals) , and helping the fight against global warming.

Why am I babbling about locally grown food? Well, this morning I went to Newport Avenue Market in Bend (that’s in Oregon) for a job interview and decided to shop after. I bought local Oregon raised beef (hormone free, no antibiotics) and a pack of chopped broccoli (also from Oregon).  So yes, today, I did the world good by buying Oregonian produced food.

I had a better picture (and plating) but I decided to eat first and upload later so I lost the photo. Anyway, let’s get to cooking!

 

BROCCOLI BEEF 

Ingredients:

1 lb beef (cut into strips, beef chuck is good, I used cross rib  steak)
1 cup beef broth
1/2 cup soy sauce
1/3 cup dark brown sugar
1 tbsp sesame oil
3 garlic cloves
2 tbsp cornstarch (mixed in about a cup of cold water)
Frozen broccoli florets (I used the whole bag, hehe)

allez-cuisine!

  1. In a bowl, combine beef broth, soy sauce, brown sugar and sesame oil. Stir and set aside.
  2. Heat sesame oil in frying pan and sauté the garlic.
  3. Brown the slices of beef about 2-3 minutes per side.
  4. Pour the concoction from step 1. Let it boil. Let it simmer.
  5. Check the beef for desired tenderness. When it’s near your desired tenderness, toss in your broccoli.
  6. Mix the cornstarch water in (I took the beef and broccoli off the pan) to thicken the sauce.
  7. Serve with rice. brown rice, white rice, no rice.
  8. EAT!

You can also crock pot it for 6 hours (everything in the crock pot except cornstarch and broccoli). When meat is done, you can whisk the cornstarch with the liquid (in the crockpot). Cook on low for 30 minutes to thicken up the sauce.

I felt it tasted better than the best beef broccoli I’ve had. Try it and let me know how yours turn out. Bonne chance et bon appétit!

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