I haven't made any Asian food lately, so I decided to make this dish. It turned out way more successfully than I expected and was pretty tasty. Will and I were talking it over, and we came to the conclusion that this could be an incredible vegan meal if you replaced the beef with tofu and added bell peppers for an extra bit of flavor.
First, make your sauce by combining a quarter cup of water, two Tablespoons of brown sugar, three Tablespoons of oyster sauce (it's really hard to find actual oyster sauce, so just use the oyster flavored sauce that doesn't actually contain oysters in it), and a dash of crushed red peppers. Combine this until the sugar is dissolved.
Cut about a pound of flank steak into one inch sized chunks, sprinkle it with salt and pepper and add about a tablespoon and a half of arrowroot; toss to coat. Cook this in a pan with heated sesame oil until no longer pink on the surface. Put the beef in a bowl and set it aside.
Heat a bit more oil in the same pan. Add a pound of broccoli, a large chopped sweet potato and two Tablespoons of powdered ginger; toss to coat. Add the sauce, toss the mixture to coat, and simmer for at least five minutes or until the vegetables are tender. Add the beef and cook until it's heated through. Serve over hot cooked rice.
Will loved it. He asked me what I did to get the beef to cook up so tenderly, and when I explained that it's all about size and timing, he asked me to make more dishes cooked in this style because the meat comes out much more tender.
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