Prep 25 mins
Cook 0 mins
This Asian-flavored recipe is adapted from a mailing I got from The Splendid Table, a recipe program on National Public Radio. The original used walnuts rather than pecans and dry sherry rather than mirin. I actually marinated the beef in the soy sauce-mirin mixture a couple hours before cooking. Be sure to use TOASTED sesame oil--it is used for its taste and regular sesame oil is just not the same.
- 3⁄4 lb flank steaks or 3⁄4 lb round steak, sliced thin
- 2 teaspoons reduced sodium soy sauce
- 2 teaspoons mirin
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 2 tablespoons minced scallions
- 1⁄8 teaspoon crushed red pepper flakes
- 5 teaspoons oil
- 1⁄4 cup pecans, coarsely chopped
- 1 1⁄2 lbs broccoli florets, broken into bite size pieces stalks peeled and cut crosswise into 1/4 inch thick pieces
- 3 tablespoons mirin
- 3 tablespoons low sodium chicken broth
- 2 tablespoons reduced sodium soy sauce
- 1⁄2 teaspoon toasted sesame oil
- 1 1⁄2 teaspoons minced garlic
- 1 1⁄2 teaspoons cornstarch
- 1⁄2 teaspoon sugar
- Combine the garlic sauce ingredients in a jar; set aside.
- Toss the beef with the soy sauce and mirin in a medium bowl.
- Combine the garlic through red pepper flakes and 1½ tsp oil in a small bowl.
- Toast the pecans over medium-high heat 2-3 minutes until aromatic; transfer to a bowl and set aside.
- Heat 2 tsps oil in a skillet or wok; add beef w/ soy sauce marinade & sauté, stirring, 2-3 minutes until well browned; remove beef from the skillet.
- Heat 1½ tsps more oil in the skillet, add the broccoli with ½ cup water, cover and cook 1-2 minutes until broccoli turns bright green.
- Uncover and stir-fry 2-4 minutes until the liquid evaporates and broccoli is crisp-tender.
- Push aside the broccoli, add the garlic and ginger to the pan and cook 45 seconds, mashing with back of spoon to release fragrance.
- Stir together the broccoli and garlic, add the beef and toss to combine.
- Shake garlic sauce in its jar and add to the skillet.
- Remove the pan from the heat and toss to coat the beef and broccoli.
- Sprinkle with toasted pecans.
- Serve hot over rice.
This is excellent. I set this up early in the morning, marinating the beef and having the sauce along with the garlic - ginger mix ready for a 'quick cook' after a meeting. Instead of cooking the broccoli in the wok, I used the microwave and had it all ready to go. I did add extra red pepper flakes and doubled the sauce (always do for chinese style meals). Fabulous flavour and a keeper for our family. Thank you echo echo for a great meal.
This was made using a couple slices prime rib sliced thin. I did steam the brocolli in the microwave lightly before adding to the pan. Having rice that had been frozen and precooked meat made this dish super quick and easy. The only change I would make is to increase the amount of Garlic Sauce as I didn't have enough and I did weigh the meat and broccoli. It is very tasty and definately a repeat.
We really enjoyed this recipe. A very different way to prepare our regular steak. I used full sodium soy sauce as that was all I had on hand. I also doubled the garlic in the sauce as we are big garlic fans here! I definitely recommend sauteeing the broccoli per the recipe as it absorbs so much of the flavour of everything else. Thanks echo echo!