Well, today I’m wrapping up my Asian series with a popular dish on a Chinese buffet with a small twist. Beef and broccoli, but I added some snow peas… just because I could. I love snow peas! They have such a nice crispy crunchy bite and I love their flavor.
Beef and Broccoli with Snow Peas has a dark sauce, but it’s lighter than some of the other ones I’ve done. I used a flank steak in here, just because that’s what I had on hand. You could use sirloin or round steak too. Go by whatever is on sale. Sales are good! I plan my menus based on what’s on sale at the market. If you do choose flank steak, be sure to cut it against the grain, otherwise it can be a bit chewy. I will explain it more when I show you how I make this dish.
I hope you have enjoyed this series and I will be doing others along the way to highlight a certain style, taste or theme. So, please come back and visit, I do enjoy your comments! It just brightens my day to know someone reads my posts and decides to try out a dish. Cooking, while it is work, should be rewarding and satisfying. When you prepare foods that tickle your taste buds, it makes the work not seem so much like work. When you have control over the ingredients, your meals will also be healthier. So, let’s get back into the kitchen and see what else we can conjure up!
The links to other Asian dishes featured in this Asian series are available at the bottom of this post. Click HERE to jump there already!
Here’s how I make it.
Beef and Broccoli with Snow Peas
At least 30 minutes before you want to start cooking, you’ll want to marinate the beef flank steak. So, let’s start with slicing it up. You will want to slice it across the grain to make the fiber or strands of meat shorter, hence making it more tender. Plus it will cook faster.
Tip: If you have time, put the flank steak in the freezer 30 minutes before slicing. I find it easier to slice because the outside is firm, but the inside is still soft.
In a zip top bag fitted in a tall glass or bowl for support, mix together the soy or tamari sauce, sherry cooking wine, brown sugar, garlic and cornstarch to make the marinade. Add the steak.
So, what is the difference between soy sauce and tamari sauce? Here’s the short answer. Soy sauce is made from soy beans, some kind of wheat, water and salt. Tamari is made from soy beans, water and salt which makes it gluten free. If you’re on a gluten free diet, you should always use tamari sauce. (you’ll see this statement in many of my dishes that contain soy or tamari sauce… just saying…)
After adding the flank steak to the marinade, zip the bag closed, removing all the air you can. Let marinate a minimum of 30 minutes. (One hour is better if you have the time)
In a large pot, add the broccoli to the water. (I forgot to take a picture before adding the snow peas, but do boil the broccoli FIRST) Bring to a boil and cook broccoli over medium heat for 4 minutes then add the snow peas and cook 1-2 more minutes longer. Drain and set aside.
In a large wok or skillet, heat oil over medium-high heat. Remove the flank steak from the marinade (reserving the marinade) and put it into the hot wok. Stir fry for 2 minutes.
Pour in the reserved marinade and bring to a boil. Cook until the marinade has thickened, about 2 minutes.
Toss in the broccoli and snow peas to coat with the sauce.
Serve over white rice, brown rice, Jasmine, Basmati or your favorite fried rice.
Lip smacking good!
Which was your favorite Asian dish from this series?
Look for these other Asian dishes on my blog! Click on the image to go to the recipe post!
Here’s the printer friendly recipe.