|2 servings||calories per servings 710||protein serving 37 g||carbs per serving 75 g||total fat per serving 27 g|
Not much beats a simple stir fry to cap off your busy weekday, especially when it’s made with tender grass-fed sirloin and ready in just half an hour. Broccoli is a vegetable that prefers cooler weather, and actually gets sweeter after a frost or two; it’s flavorful to begin with, but takes on fragrant ginger and garlic, tamari and sesame oil like a dream. A splash of Chinese Southern Belle’s Wild Wild East sauce seals the deal. A final sprinkle of white benne seeds and pea greens makes the dish look attractive and adds a satisfying crunch.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||75 g|
|Dietary Fiber||4 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Peel and finely chop ginger.
• Peel and chop garlic.
• Finely chop green onion, keeping white and green parts separate.
• Cut broccoli into bite-size pieces.
• Halve pea greens crosswise.
• In a bowl, combine Wild Wild East sauce, sesame oil, tamari, 2 tablespoons water and sugar. Stir to dissolve sugar.
• In another bowl, whisk together cornstarch and 2 tablespoons water.
• Place a wok or deep skillet over high heat. Add 2 tablespoons cooking oil. When oil is hot, add ginger, garlic and onion whites. Cook, tossing, until fragrant, about 1 minute.
• Scatter in beef. Cook without disturbing until browned on bottom, about 1 minute.
• Cook, tossing, until browned all over, 1-2 minutes.
• Add broccoli. Spread in a single layer. Cook without disturbing, about 30 seconds.
• Pour in Wild Wild East sauce mixture. Cook, tossing, until broccoli is just tender and beef is cooked through, 1-2 minutes.
• Add water if needed to prevent sticking.
• Stir cornstarch mixture. Add to pan. Toss until sauce thickens a little.
• Fold in benne seeds. Remove pan from heat.
• Fluff rice with a fork. Divide between 2 plates.
• Top rice with beef and broccoli.
• Garnish with onion greens and pea greens. Enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...