• Liz Talley - Urban Graze

Beef with Broccoli &/or Snow Peas

This is a classic, and a real treat for dinner; made truly exceptional with super-fresh broccoli or snow peas. As with any stir fry, a critical key to success is prep. It cooks quickly, (about 5 minutes), so you need to have all of your ingredients chopped, measured, and ready to go. You may also want to check your cupboard before you get started to make sure you've got cornstarch on hand. Makes 2 hearty or 4 light portions.

4 Tbsp. low sodium soy sauce (or 3 Tbsp. regular soy sauce, diluted with 1 Tbsp. water)

2 Tbsp. mirin or water

1 Tbsp. maple syrup

1 rounded Tbsp. cornstarch

1 Tbsp. vegetable oil (for high heat)

1 tsp. grated or minced fresh ginger root

1 clove garlic, minced or pressed

2-3 Tbsp. chopped green onion

3/4 lb. beef, cut into thin strips

2 c. (tightly packed) very small broccoli florets &/or snow peas

Cooked rice (or other grain of choice)

Whisk together the soy sauce, mirin or water, maple syrup, and cornstarch. Set aside.

Heat the oil in a large skillet or wok. Add the ginger, garlic, and onion; saute for about 30 seconds, until just turning soft and aromatic. Add the beef, and cook for about 3 minutes, stirring occasionally to brown on all sides. Add the vegetables and cook for about 1 minute more, just until their color is bright green. You want them to be crisp-tender, with the emphasis on crisp.

Re-whisk the soy mixture, and stir in with the beef and vegetables. Quickly bring to a low simmer, then lower heat. Stir constantly until the sauce has thickened.

Serve right away over rice.

Recipe created or adapted by Liz Talley, Urban Graze

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