It’s a balmy -36 C outside today here in Northern Ontario folks. Us Canadians are usually used to the cold, snowy weather during the winter but today exceeded our tolerance level. Well, it exceeded mine. After having a green Christmas, I guess old Mother Nature is making up for Winter’s late appearance. Monday was cold and windy. Tuesday was cold and snowy. Today is well, just plain cold! The kind of cold that freezes your nostrils together if you breath in too quickly.
There were many times in the past I would be sitting at my desk at work wishing I were still at home in my PJ’s cuddled under a blanket watching TV or reading a book. So today I am counting my blessings and I’m going to enjoy every single minute of being off, regardless of the reasons I find myself at home right now. The only way I’m sticking my nose out the door is to get the kids on and off the bus.
My one goal of the day is reading through my new cookbook written by Ree Drummond from The Food Network I got yesterday. I am beyond excited! The Pioneer Woman Cooks: Dinnertime looks amazing and the photos are absolutely stunning. This is definitely one of the highlights to my week.
Since it’s going to be a lazy day for me, I’m thinking a simple yet healthy meal would be perfect for supper. I love how quick this beef with broccoli stir fry comes together and the ingredients are simple enough that I usually have everything on hand. It’s like take out but better than take out. Served on a bed of rice or egg noodles, it’s sure to please even the pickiest of eaters.
- 1 ½ lb flank or sirloin steak, cut thin
- ½ cup soya sauce
- ¼ cup balsamic vinegar
- 3 tbsp flour, divided
- ¾ cup chicken broth
- ¼ cup brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 3 cloves garlic, minced
- ½ tsp ground ginger
- ½ tsp chili pepper flakes (adjusted to taste or completely omitted)
- 4 cups broccoli florets
- 1 red bell pepper, sliced
- ¼ cup water
- 2 tbsp olive oil
- Rice or egg noodles as side dish
- Sesame seeds as garnish (optional)
- Combine the soya sauce and balsamic vinegar in a medium bowl and set aside.
- Place the steak in a container and coat with 1 tbsp of flour. Add 2 tbsp of the soya sauce and balsamic vinegar mixture to the steak mixture. Turn the meat around in the container until evenly distributed. Set aside for at least 20 minutes.
- Take the remaining soya sauce and balsamic vinegar mixture and add 2 tbsp flour, chicken broth, brown sugar, rice vinegar, sesame oil, garlic, ground ginger and chili pepper flakes. Whisk to combine.
- Heat a non-stick frying pan over high heat. Add the water and broccoli to the pan and cover with a lid. Steam the broccoli until tender crisp. Remove from the pan and add the sliced pepper. Cook until tender crisp. Also remove from the pan.
- Add the olive oil to the frying pan and add the marinated beef to the heated oil in a single layer without over crowding. If the beef is crowded, do this in 2 batches, dividing the olive oil.
- Allow the beef to sear for about a minute on each side, until beef just barely cooked through. Remove the beef from the pan and set aside along with the broccoli and pepper.
- Add the soya sauce and balsamic vinegar mixture into the frying pan and allow it to thicken. This should take about 2-3 minutes. Return the broccoli, peppers and beef to the pan and stir to coat.
- Serve over cooked rice or egg noodles, garnishing with sesame seeds and green onions if you wish.