Savory beef and crisp broccoli served over rice.
My husband and I like to occasionally eat steaks. We don't have them often, and it's only the two of us so we splurge and get good steaks. We always go by the steak section in the store and buy good looking steaks when they are on sale and this way we practically only eat porterhouse steaks. These are definitely my favorite steaks (it is a T-bone with a full filet) and they are huge. Most of the time the steak fills the entire plate and there is hardly room for the baked potato. My husband can always eat his whole steak, but I start with the filet (the most tender part) and am usually full when I finish it. This leaves me with an entire new york strip steak as leftover. Sometimes I just eat the cold steak for lunch, but this time I tried something new. We had broccoli in the fridge that needed to be used before it went bad and I always have Asian condiments and sauces so my porterhouse made another meal of beef and broccoli.
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 onion, thinly sliced
2 cups broccoli floretts
1/4 cup water
2 Tbsp oyster sauce
1 Tbsp soy sauce
splash chili oil
1 Tbsp sugar
1/2-1 cup sliced leftover steak
1/4 cup toasted sesame seeds, optional
Make the sauce by stirring together oyster sauce, soy, chili oil and sugar. Add the steak to the sauce mixing to coat well and set aside.
Meanwhile heat a large saute pan or wok on medium high heat. Add 1 Tbsp oil and then the ginger and garlic. Stir fry briefly until fragrant and then add the onion. Stir fry for about 30 seconds until just soft and then add the broccoli.
Stir fry the broccoli for a minute or two and then add the water and allow the broccoli to steam until bright green and tender and most of the water evaporates (you may need more water if it evaporates before the broccoli is tender to your liking).
Lastly add the steak and sauce stirring until mixed well and heated through. Turn off the heat and toss in the sesame seeds as a garnish. Serve over rice. Makes 2 servings. Enjoy.
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