When island hopping beef is not something that most people think of for dinner. Mainly due to it’s ASTRONOMICAL COST! However there are times when you’re just craving beef and nothing else will do. This recipe is targeted directly at that situation. It does a great job of extending the beef you have, you can use inexpensive cuts (I’m being relative here), and it brings some Asian diversity to the table which is always welcome. A little bit of beef and tons of flavor!
- 1 cup of rice (brown or white)
- 1 Tbsp of cooking oil (I use coconut oil)
- 1 Lb of sirloin, skirt, hangar steak
- 2 cups of broccoli florets
- 2 medium carrots (Julienned)
- 1 cup diced green onions or yellow
- 1 mined garlic clove
- 2 Tbsp soy sauce
- 2 Tbsp sesame seeds
- About 15 minute of prep, about 10 minutes of cook time.
- Approximately four servings
- This recipe in normally cooked in a Wok, but who’s got room for that on a boat? Any large skillet will work.
- I use coconut oil to cook with and it does add a slight coconut flavor which I enjoy, but you can use what ever oil you want. I’d just make sure it has a high smoke point like: grape seed, peanut, or canola oil.
- In a pot start cooking rice as per normal instructions.
- Cut the beef on a bias across the grain in about 2 inch by 1/4 inch strips. This will reduce the chewiness if your cut of meat has a lot of connective tissue.
- Heat up a skillet or wok and add the oil and meat.
- Cook meat till it’s nicely browned, 3-5 minutes.
- Move the cooked meat to the sides of the pan and add the carrots, onions, broccoli, sesame seeds, garlic, and soy sauce.
- Cook the veggies and meat till the veggies are tender. Approximately 2-3 minutes. Remove from heat.
- Pile the beef and Broccoli mixture on top of the cooked rice and serve.