Broccoli Beef

Most of my recipes are all American type dishes made healthy. But who says Chinese can't be healthy too?! Just like the meal you'd order at a Chinese restaurant, minus the fried rice and fortune cookie. But I can read your fortune from here without that little sugary cookie...Keep eating healthy and you live a long, lovely life!!! ;)

Broccoli Beef
By Lindsey Crouch

3/4 pound sirloin or flat iron steak, sliced thinly across the grain
3/4 pound organic broccoli florets
1 tablespoons olive oil
1 teaspoon sesame oil
2 cloves garlic, very finely minced
1 teaspoon arrowroot, dissolved in 1 tablespoon water

For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine
1/2 teaspoon arrowroot
1/8 teaspoon freshly ground black pepper

For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine
1 tablespoon soy sauce
1/4 cup chicken broth

1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.

2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly. Cover with ice and cold water to stop the cooking.

4 Heat a wok (or a large skillet will do, too) over high heat until a bead of water sizzles. Add the olive oil and sesame oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer. Let the beef cook undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink. Add the blanched broccoli, pour in the sauce and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Wishing you good fortune always!