I made a recipe tonight I had earmarked in the February 2010 issue of Parents - the first time I've used a recipe from this magazine. It did not take very long (I made it more complicated by simultaneously making a lemon buttermilk cake and trying to keep Jack entertained). It was good and felt healthier than Chinese take-out:
Crispy beef with broccoli
For the beef marinade:
1 1/2 t. reduced sodium soy sauce
1 t. cornstarch
freshly ground black pepper
For the stir-fry sauce:
3 T. oyster sauce
2 t. water
2 t. balsamic vinegar
1 lb beef top sirloin or flank steak, thinly sliced into 1/8"-thick strips
1 1/2 lbs. broccoli, cut into bite-sized florets (about 4 cups)
1 T. canola or vegetable oil
1 T. minced garlic (6 gloves)
1. In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinade for 10 minutes at room temperature or refrigerate for a couple of hours. (I did the first option and it turned out fine!)
2. In a small bowl, using a fork, mix together the ingredients for the stir-fry sauce. Set aside.
3. In a wok or large saute pan, add 1 inch of water (about 5 cups) and bring to a boil. Add broccoli and cover to cook for 3 minutes. The broccoli should be bright green and crisp-tender; you should be able to pierce the stem with a fork. Using a slotted spoon, remove broccoli and pat dry.
4. Discard the water in the pan and dry it well. Place over high heat and when hot, add the canola oil and swirl to coat. Add the garlic and saute for 15 to 30 seconds, until fragrant. Toss in the steak strips, keeping them in one layer and saute for 30 seconds. Flip the strips and cook the other side for 1 to 2 minutes more or until done.
5. Pour the stir-fry sauce and stir to combine. Add the cooked broccoli back into the pan and toss to coat well. Serve with rice.