It all started with a nagging cough. Oh, that doggone flu! Finally, we’re coming up for air. I think the highlight was going to the doctor after running a 101 fever for five days straight only to be told that the fever needs to be at least 104 to be considered the flu. If ever there was a WTF moment, that was it. Apparently we had some other random virus that mimics flu symptoms, but she wasn’t sure what it could be. Huh?!
Being too sick to cook during this time, we ordered lots of take-out, and you *know* you look bad when the delivery guy tells you to keep the pen as he quickly scurries off. True story. Fortunately, once I was ready to cook again, I had the ingredients on hand to make this quick and easy broccoli beef stir fry.
Of all the wonderful pots, pans, utensils, and gadgets in our kitchen, the wok is probably one of the most used–not only for Asian dishes–we use it for fajitas too. What can I say? I’m a big fan of quick and easy meals (even if the blog doesn’t always reflect that). This particular dish is in the semi-homemade camp and is especially perfect for a weeknight meal when you don’t want to spend more than 30 minutes getting something on the table. It all begins with a package of Bool Kogi from Trader Joe’s–Korean marinated boneless beef ribs (which freezes well, by the way). If you can’t find the Bool Kogi, the Hawaiian style boneless beef shortribs make a fine substitute.
Either way, starting with marinated meat really shaves off time–just slice it up thin, toss it in a hot wok with some onion, garlic, and broccoli, and it cooks up in no time. Serve it over steamed rice, a drizzle of Sriracha, and dinner’s served!
This is pretty much all you need to make a great meal.
There’s very little prep work involved, so let’s get that out of the way first. Start by slicing and dicing that onion and garlic.
Slice up that beef into little strips.
Get the wok screaming hot, add a little oil, then toss in the onion. Let that start cooking, then toss in the beef and garlic, cooking about 5 minutes, then the broccoli, tossing for another 5 minutes or so. (This isn’t an exact science.)
Add a little water, cover and let everybody get nice and cozy in there. Toss with a little cornstarch to thicken up the juices, and just like that you’re done.
Follow Jaden’s instructions for perfect steamed rice, and dinner’s served! (FYI, start the rice first, so everything’s done about the same time.)
Here’s the printer friendly version:
- 2 tsp vegetable oil
- 1 medium onion, thinly sliced
- 1 package Trader Joe’s Bool Kogi, thinly sliced
- 2 cloves garlic, minced
- 1 package Trader Joe’s broccoli florets
- ¼ cup water
- 2 tsp corn starch
- Steamed rice
- Heat wok over high heat. Add the oil and the onion, and give it a few quick tosses. Next add in the beef and garlic, and cook, tossing continuously for about 5 minutes. Add the broccoli, tossing constantly for about another 5 minutes.
- Add the water, lower the heat, and cover for an additional 5 minutes, until the meat is cooked through. Sprinkle the corn starch over the top, stir, and cook a few more minutes until the juices in the pan have thickened.
- Serve over steamed rice.