In any case, of course I took a saunter by the fresh meat counter and a small steak was peeking out from behind it's price tag more or less asking me to take it home. Weighing in at less than 5 ounces, this mini top sirloin steak was the perfect size for my dinner one night the upcoming week. Recent cravings for Chinese Beef and Broccoli was my inspiration for taking this steak home, so a quick turn through the produce department to pick up a few broccoli crowns and I was set.
Chinese cooking is not something I'm very adept at and frankly my palate isn't that sophisticated when it comes to this cuisine. The only exposure I had to it growing up was Chicken Chow Mein in the can from La Choy, and to this day I haven't grown much past sweet and sour chicken and egg rolls and General Tso's chicken served up at the local House of Hunan. I've seen friends order Beef and Broccoli and it's always looked so good, so this was my chance to try something new at home without giving up my General's chicken next time we hit the local Chinese restaurant.
I found a basic recipe on the web for this and tweeked it a bit. Adding some sugar snap peas (because I love all things pea related), a pinch of crushed hot pepper for spice and some cashews for added crunch and I think this turned out nicely. Served over a bed of boil-in-bag brown rice the recipe as made with the quantities below did make a very generous portion. This easily serves one very hungry person or one not-starving person with a small portion left over for lunch another day.
BEEF AND BROCCOLI
|Serve over the rice and sprinkle with chopped unsalted cashews. |
Nice modifications to this dish would be the addition of mushrooms or water chestnuts.