Beef and Broccoli Stir Fry

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 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.

My #leftover porterhouse made another meal of Beef and Broccoli [Tweet this]

*Update Beef and Broccoli stir fry is a great way to use leftover steak.  I love stretching my meals and getting another use out of leftovers.  This is one of my favorites.  Anytime we have steak I look forward to making Beef and Broccoli the next night.  It's also a great way to enjoy red meat without overeating.  The broccoli and sauce in this dish really help stretch the meat making it a filling and satisfying meal (even if it's not a lot of meat).

Beef and Broccoli stir fry is a great way to use leftover steak. [Tweet this]

Beef an Broccoli Stir Fry

Cook time:  15 minutes
Servings:  2

Ingredients:

2 Tbsp oyster sauce
1 Tbsp soy sauce
1 splash chili oil
1 Tbsp brown sugar
1/2-1 cup (about 4-6 ounces) steak, sliced (I use rare-med rare leftover steak)
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 onion, thinly sliced
2 cups broccoli florets
1/4 cup water 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.

Re-post of original from 5/20/13.  Minor editing, picture updating, add click to tweet, and similar post links.

For more recipes using #leftoversteak try:

Steak Fajita Salad

Beef Broccoli and Pepper Stir Fry

For more recipes using #leftovers check out:

Leftover Lo Mein      -

Pork and Peas Stir Fry     -

Lamb & Guinness Shepherd's Pie

Linked to: Empty Your Archive, Retro Repin, 2 Cup, Treasure Box, Lou Lou Girls, Tickle My Tastebuds, Wakeup, Whimsy, Full Plate, Freedom, Foodie Friends, Best of the Weekend

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Steak Fajita Salad

A green salad topped with sauteed pepper, onion, and leftover steak slices.  Also, avocado, cilantro, and crushed tortilla chips.

If you frequent my blog you know that my favorite dishes use leftovers in creative ways.  My usual use for leftover steak is Beef and Broccoli but I decided to try something new.

As with my beef and broccoli I had a few ounces of steak left over from a steak dinner my husband and I had.  We always try to get big steaks because we like them cooked rare and it's easier with a good thick steak.  Of course it was a porterhouse because that's our favorite and, when you catch them on discount, they are a great deal. As per usual I ate the tenderloin side and my baked potato first so I only got a couple of bites of my New York strip side before I threw in my napkin (These were about 1 pound steaks so there was more than enough meat).  So I had a pretty good sized steak left over to use for another meal.

I didn't want to make my usual leftover steak dinner of beef and broccoli so I decided to make a steak salad.  Once that was decided everything else just fell into place.  I found a good ripe avocado at the store, knew I had to use it in the salad and the fajita salad was born (I have had a salad similar to this at a restaurant once so it's not a completely original idea).  I added the tortilla chip pieces as a last minute idea to add some crunch and because I saw the almost empty bag with all broken chip bits sitting on my counter top.

Steak Fajita Salad

Ingredients:

1 onion, cut into strips
1 red bell pepper, cut into strips
lettuce
left over steak, sliced
1 lime
1/2 avocado, cut into bite sized chunks
lime dressing (optional)
cilantro, torn (optional)
green onion, sliced (optional)
tortilla chips, crushed/broken (optionl)

Start by sauteing the peppers and onions in a bit of oil until tender.  Set aside.

Toss enough lettuce for 2 salads, I use about 1-2 large handfuls per person, in lime dressing (1 part lime juice to 2-3 parts oil) if using.  Then separate into 2 salad bowls (or on plates).

Top the lettuce with cilantro, green onions, and tortilla chip pieces, if using, then the pepper and onion mixture.  Place the steak on top of that.  Lastly, top with half of the avocado and a squeeze of lime juice.

Makes 2 salads.

Enjoy.

Linked to:  Much Ado, 2 Cup, LouLou Girls, Tasty Tuesday, Brag About It, Whimsy Wednesday, Wednesday Roundup, Full Plate, Eat Create Party, Freedom Friday, See Ya in the Gumbo


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Steak and Cheese Shooter's Sandwich

A crusty bread boule stuffed with steak and cheese then pressed.  A very hardy sandwich.

 

I first saw this sandwich in a post on Google+ with a link to this instruction page.  I love bread and always have fresh home made bread on hand and thought this sandwich looked tasty.  The process is simple.  You hollow out a bread boule and add the meat and other fillings.  Then you close it up, wrap in parchment paper and press it with a heavy skillet or some other weights for 6 hours or overnight with no refrigeration.

Here in the USA the idea of leaving food, especially meat, out for long is frowned upon.  There is always the scare of getting sick from the food.  I was kind of weary, but my husband was game to try it so we made this in the morning and ate it after 6 hours.  It was delicious.  I can't wait to try this again soon.

If you think leaving meat out is a bad idea, this sandwich is not for you.  You may be able to press it and then refrigerate it but refrigeration tends to dry out bread.  Maybe after wrapping you could slip it into a large bag and then press it.  Putting crusty bread in a bag though makes it soft so you lose the great texture.  I don't know, do what you are comfortable with but I had to share this sandwich.

Ingredients:

1 bread boule (crusty rustic bread is best).
Steak(s)
Provolone cheese

Cut off the top of the bread boule and hollow out the boule by pulling out the insides (you can use the bread 'guts' for bread crumbs).

Then cook your steak or steaks (the amount depends of the size of your boule you want to fill it).

Place a layer of cheese in the bottom of your bread boule then lay the steaks on top.  Place another layer of cheese on top of the steak and then cover with the bread lid.  You can add mustard or horseradish sauce to the mix where ever you prefer (I would suggest not using mayonnaise or mayonnaise based sauces).  Or have mustard on the side when you eat the sandwich for dipping (that's what I did).

Wrap the closed boule in a couple of layers of parchment paper and tie it closed with twine (I used some old yarn, it's not touching the food).  Then lay a heavy skillet on top (maybe more weights too, I had a couple of 5 pound dumbbells I put on top too) and allow to press for 6 hours in a cool place.

Cut through the string and the paper and serve with mustard or horseradish.  An au jus would be great too.  Enjoy.

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