Stir-fried Broccoli-Steak
In addition to a bunch of broccoli in the refrigerator and about half a pound frozen Rib-eye steak that had already been grilled to medium-rare in the freezer, a fresh tomato was hidden in this dish. I thought I would like to make the dish spicy (but not too much), but just one small red chile didn't give much heat.
Stir-fried Broccoli-Steak
SERVES 2-3
For steak preparation
1/2 lb. grilled steak, cut in strips
1/2 tsp baking soda
1 tsp low-sodium soy sauce
1 1/2 tbs Sake
1 1/2 tbs vegetable oil
1/2 tsp ground black pepper
For stir-fry
1tbs vegetable oil
1 garlic clove, thinly sliced
1 tbs grated fresh ginger
1 (or more) red chile pepper, seeded, finely chopped
1 tomato, minced
1 medium bunch of broccoli, chopped
1/2 lb. steak, prepared
2 cup water
2 tsp Japanese chicken soup powder
2 tsp oyster sauce
2 tsp low-sodium soy sauce
1 tbs corn starch, dissolved in 1 tbs water
salt and black pepper to taste
1. For steak preparation, in a bowl, rub steak with baking soda; add in soy sauce, Sake, and oil; rub again; sprinkle black pepper over. Place in refrigerator for 20-30 min.
2. For stir-fry, heat oil in a pan, saute garlic, ginger, chile pepper for 1 min; add in tomato and cook until tomato becomes paste; add in broccoli and cook, sometimes with cover to seam broccoli, until slightly soften; add in prepared steak and cook until steak are just heated.
3. Meanwhile, whisk together water, chicken soup powder, oyster sauce, soy sauce in a 2-cup-measuring cup.
4. Pour soup mixture over broccoli-steak, bring to boil, and simmer for 5 min. Off the heat, stir in corn starch mixture, bring back to boil again, and stir well. Adjust taste with salt and pepper. Serve with steamed rice.
