I am always happy when I make any kind of Asian dish for dinner. And over the years, Mr. C. has learned to enjoy Asian dishes just about as much as I do. Of course, he will never truly appreciate a dish containing bok choy, but as far as I’m concerned, that’s his loss! More for me! And although broccoli is never going to make Mr. C. want to do cartwheels on our front lawn (we don’t even have a front lawn), he has learned to enjoy broccoli in its many culinary iterations. And to say that I love broccoli is an understatement. I could eat broccoli every day, in one form or another, and be perfectly content. So, when we sat down to this dish recently, we both loved every bite.

And for all of you out there who know how labor intensive many Asian dishes are to prepare; this easy recipe is going to please you no end. And as far as I’m concerned, this is a one dish meal when served over rice. You got your meat, veggie, and side all there on your dinner plate. What else would you need?

If you prefer ground beef to steak, you might like to check out my recipe for Ground Beef and Broccoli Stir-Fry.

Well, that’s it for today. I have some emails to answer, the protagonist in the book I’m reading to tag along with, my daily 20-minute workout to perform, and the recipe for tonight’s dinner still needs a bit of revising.

So, I wish you all a lovely weekend. And please be extra careful while you are away from the safety of your own home. We have several friends and relatives who have recently contracted covid. And even though they are fully vaccinated, and super careful when they are with others, they are never-the-less ill from this disease. No one needing hospital assistance (at least yet thank God), but still feeling poorly and confined to their homes. So, stay vigilant.

And as always, peace and love to all.

3 T. soy sauce or tamari

1 T. dark soy sauce (or another tablespoon of regular soy sauce)

2 tsp. sesame oil

2 tsp. finely grated ginger

3 garlic cloves, finely minced

crushed red pepper flakes, to taste

½ lb. sirloin steak, very thinly sliced

2 T. cornstarch

¼ c. beef broth  

1 T. brown sugar  

3 T. veggie oil, divided

3 c. broccoli florets and peeled stems  

4-6 sliced green onions, plus more for garnish

steamed brown or white rice

Whisk the regular soy sauce, dark soy sauce, sesame oil, ginger, garlic, and crushed red pepper flakes together in a bowl.  Add the sliced steak and let marinate for 1 to 4 hours.

Place the cornstarch in a bowl. Remove steak from marinade, letting the marinade drip off a little, and drop the meat in the cornstarch. Stir the meat around until it is totally coated with cornstarch. Reserve any liquid remaining after the steak has been removed from the bowl. Stir in the beef broth and brown sugar. Set aside.

Heat 2 tablespoons of the oil in a large wok or heavy frying pan over medium-high heat. Add the steak and cook until the first side is nicely browned. Flip and only cook the beef for a minute more. Remove to a bowl and set aside.

Add the remaining 1 tablespoon oil to the pan along with the broccoli. Stir fry, stirring occasionally, until the broccoli is crisp tender, about 2 minutes. Stir in the green onions and cook, stirring the whole time, until fragrant, about 30 seconds.

Add the marinade to the pan and bring to a boil. Let burble for a minute or so until the sauce thickens up a bit. Then taste and adjust seasoning.

Serve over rice. Garnish with additional green onions, if desired.