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Category: Asian

Beef and Broccoli

Beef and Broccoli

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Sheet Pan Dinners

Yield: 4 Servings

adapted from: eazypeazymealz

Don’t you know that beef and broccoli is all about the sauce? This killer recipe for beef and broccoli is cooked on a single sheet pan in the oven so you don’t have to stand over or monitor a wok. And it is delicious. A decadent sauce, tender beef, and perfectly crisp but tender broccoli make this a family favorite.

  • 1½lb flank steak
  • 1lb broccoli florets
  • sesame seeds for garnish

Steak Sauce

  • 2TBS oyster sauce
  • 1TBS soy sauce
  • ¼tsp garlic powder
  • ½TBS minced garlic
  • 1tsp sesame oil
  • 1tsp corn starch

Sauce

  • 1TBS oyster sauce
  • 1TBS hoisin sauce
  • 1TBS brown sugar
  • 1TBS soy sauce
  • ⅓cup vegetable stock
  • ¼tsp red pepper flakes or to taste

Preheat oven to 425°F.

Place the flank steak on a half-sheet pan.

In a small bowl mix the “Steak Sauce” ingredients: oyster sauce, soy sauce, garlic powder, minced garlic, sesame oil, and corn starch, and whisk until smooth.

Pour over flank steak and spread evenly over the top.

Bake for 15-17 minutes depending on the thickness of the steak.

While the steak cooks, blanch the broccoli for 90 seconds in boiling water. Remove to ice water.

Meanwhile, mix sauce ingredients: oyster sauce, hoisin sauce, brown sugar, soy sauce, vegetable stock, and red pepper flakes, in a medium sized bowl, whisking until smooth.

When time is up, remove steak from oven, and slice into super thin slices, against the grain (this will help it be tender).

Return steak and any juices to the pan.

Dump broccoli over the top of the steak.

Pour sauce over the top of all of it and stir to mix it all together.

Return to 425°F oven and bake an additional 5-8 minutes until broccoli is fork tender.

Remove from oven. Top with sesame seeds, stir well to coat everything in sauce.

Serve over jasmine rice, and spoon some of the pan sauce over the top if you wish.

Chicken Snow or Sugar Snap Peas

Chicken Snow or Sugar Snap Peas

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Yield: 2 to 3 Servings
Adapted from Sue & Gambo

A very simple clean tasting stir fry made with snow peas and chicken with a delightful white sauce. 😊 😊

Chicken & Marinade:

  • ½lb chicken
  • ½tsp salt
  • pinch white pepper (optional, substitute black)
  • 1tsp of sesame oil
  • 1egg white
  • 2TBS of corn starch
  • 2-3TBS of oil, divided

Vegetables:

  • 2cups of snow peas or sugar snap peas, strings removed
  • 1cup of white onion, sliced
  • 1tsp minced garlic
  • 1tsp minced ginger

Sauce:

  • 1TBS Shaoxing cooking wine
  • 1cup of stock
  • 1TBS of oyster sauce
  • 1tsp of sugar
  • ½tsp sesame oil

Slurry

  • 1TBS of corn starch
  • 2TBS of water


Prep:
Slice up the chicken into small strips.
Marinate the chicken: Place the chicken in a bowl, add salt, white pepper, sesame oil, egg white and mix.  Add 1½-2 tablespoons cornstarch, mix. Add 1-2 tablespoons of oil, mix.

Make the sauce:
In another small bowl, add Shaoxing cooking wine, ½ cup of stock, 1 TBS oyster sauce, 1 teaspoon of sugar, ½ teaspoon sesame oil. Mix well.

Make a slurry:
Whisk together 1 tablespoon of cornstarch and 2 tablespoons of water in a bowl

Stir Fry:
Heat a wok over high heat. Add 2 tablespoons of oil and when oil is smoking, reduce heat to medium. Add chicken and cook until chicken is fully cooked through. Remove, drain and set the chicken aside.

Add 1 tablespoon of oil and the white onions to the wok, stir fry for 30 seconds, add minced ginger, minced garlic and stir-fry for 15-30 seconds.

Next add all the pea pods. Stir fry for 30 seconds.

Add sauce mix and bring to a boil. Mix well. Cook for about 30 seconds.

To thicken the sauce, slowly add slurry and bring to a boil. Add more and return to a boil until it’s the right thickness.

Return the chicken to the wok and stir fry for 20 to 30 seconds to heat through.

Serve.