From the Chef’s Corner
Some of the oils we use to cook with make the difference in flavoring meats or vegetables. Olive oil, pecan oil, and sesame oil add a variety of flavors to ordinary foods that will satisfy the taste buds. This recipe can also be cooked in a wok.
1 lb. 1” thick sirloin or rib-eye steak
1 cup short-grain or jasmine rice
2-3 green onions, white portions cut into 2 inch chunks, green portions thinly sliced
4 cloves garlic, crushed and pressed
4 tsp. Asian sesame oil
2 tsp .sugar
2 Tbsp. low-sodium soy sauce
1 lb broccoli florets
Salt and pepper
Place steak in freezer. Prepare rice as label directs. Meanwhile, in large bowl, combine 1 tablespoon sliced green onions, 1 teaspoon garlic, 2 teaspoons oil, ¼ teaspoon salt and ¾ teaspoon fresh black pepper. Set aside.
Cut cold steak across grain into very thin slices; in shallow bowl, toss with sugar, 1 tablespoon soy sauce, green onion chunks, and remaining garlic.
In 12” skillet, heat 1 inch water to boiling on high heat. Add broccoli; cook 3 minutes or until just tender. Drain well; place in same bowl as onion-garlic mixture. Toss well. Heat remaining sesame oil in same skillet on high until hot. Add beef in single layer; cook 1 minute. Stir in remaining sliced green onions and more salt and pepper, if desired; cook 1 minute longer. Stir in remaining soy sauce.
Serve with rice and broccoli. Makes 4 servings.