Juicy beef with sweet and sticky honey glaze and Sriracha baked broccoli make for an incredible Asian burst of flavor.
Course: Main Dish
1broccolihead and stem
2tbspcanola oilor other neutral oil
2tspbrown sugarslightly heaping
2clovesgarlicminced or grated
300grBeefcut into strips
salt and pepperto taste
1tbspcanola oilor other neutral oil
3clovesgarlicminced or grated
2.5cmginger1 inch, finely chopped
1/2tbsprice wine vinegar
Preheat oven to 220C (425F).
Cut the broccoli into small heads of broccoli with a stem to it. I like the stem to be thinly sliced so everything bakes evenly. When you're done with the head of the broccoli, continue with the big chunky stem. Remember to peel it. Cut it like the small stems of the broccoli heads.
Add all the marinade ingredients to a bowl. Mix and add in the broccoli. Coat the broccoli, carefully so as not to ruin the heads.
Bake for about 17-20 minutes. You want the broccoli to start getting a little dark and charred in some places.
Things move fast so I suggest putting on the rice about at the same time you add the broccoli to the oven.
Cut the beef into strips. Sprinkle with salt and pepper. Fry in a pan on middle to high heat. Brown on both sides (1-3 minutes? Depending on the size) and set the meat aside.
In the same pan, begin with the sauce. Fry some garlic, ginger and spring onion until fragrant (30 seconds to 1 minute) and add the rest of the sauce ingredients. Bring it to a boil so that it thickens a bit. When you've gotten the desired thick and sticky consistency, add in the beef. Give it a mix and make sure the sauce coats the beef. You might want to use a few minutes here in case you added the beef too soon, so be sure to not over-fry (is that a word?) the beef beforehand.
When the broccoli is ready, I like to add it to the beef and sauce mixture to give the broccolis that same stickiness. Some like to separate these, but do whatever you want. I think everything tastes a little bit spicier if you do. Add in chopped cilantro and sesame seeds. Serve with rice.
Author: Stine Mari from Ginger with Spice.
Find the recipe here: https://www.gingerwithspice.com/asian-beef-broccoli/