Weeknight · Inspired by Fellow Cooks
Adapted from PublicDomainRecipes.com.
Beef and Broccoli
Takeout-style beef and broccoli without the takeout. Dry-aged bavette, sliced thin against the grain, sears in a minute and soaks up a glossy ginger-garlic sauce.
TimeAbout 30 minutes
Serves2–3
EaseEasy
CutBavette Steak
TargetHigh heat
Ingredients
- Legacy Maker Farms 1876 Single-Source8 oz bavette or inside skirt, sliced into thin strips against the grain
- 2 tbsp vegetable oil
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 cup snow peas
- 1 cup bean sprouts
- ½ cup beef stock
- 1 tbsp cornstarch mixed with 2 tbsp water and 1 tbsp soy sauce
- Salt and pepper
- Cooked rice, to serve
Method
- 1Stir together the cornstarch, water and soy sauce and set aside.
- 2Heat the oil in a wok or large skillet over high heat. Stir-fry the beef for 1–2 minutes, until browned, then move it to a plate.
- 3Add the ginger and garlic for 30 seconds, then the carrots, broccoli and snow peas with 2 tbsp water. Cover and steam for 2–3 minutes, until crisp-tender.
- 4Return the beef, add the stock and bring to a simmer. Stir the cornstarch mixture again, add it, and cook about 1 minute, until the sauce is glossy.
- 5Toss in the bean sprouts, season with salt and pepper, and serve over rice.
High heat
Cook to temperature, not timeThin-sliced beef sears in a minute or two. Keep the pan very hot and cook in batches.
Weeknight · Inspired by Fellow Cooks
Adapted from PublicDomainRecipes.com.
Beef and Broccoli
Takeout-style beef and broccoli without the takeout. Dry-aged bavette, sliced thin against the grain, sears in a minute and soaks up a glossy ginger-garlic sauce.
TimeAbout 30 minutes
Serves2–3
EaseEasy
CutBavette Steak
TargetHigh heat
Ingredients
- Legacy Maker Farms 1876 Single-Source8 oz bavette or inside skirt, sliced into thin strips against the grain
- 2 tbsp vegetable oil
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 cup snow peas
- 1 cup bean sprouts
- ½ cup beef stock
- 1 tbsp cornstarch mixed with 2 tbsp water and 1 tbsp soy sauce
- Salt and pepper
- Cooked rice, to serve
Method
- 1Stir together the cornstarch, water and soy sauce and set aside.
- 2Heat the oil in a wok or large skillet over high heat. Stir-fry the beef for 1–2 minutes, until browned, then move it to a plate.
- 3Add the ginger and garlic for 30 seconds, then the carrots, broccoli and snow peas with 2 tbsp water. Cover and steam for 2–3 minutes, until crisp-tender.
- 4Return the beef, add the stock and bring to a simmer. Stir the cornstarch mixture again, add it, and cook about 1 minute, until the sauce is glossy.
- 5Toss in the bean sprouts, season with salt and pepper, and serve over rice.
High heat
Cook to temperature, not timeThin-sliced beef sears in a minute or two. Keep the pan very hot and cook in batches.