Sticky Beef with Broccoli & Steamed Rice
BY: Sarah Kelly
- 1 pkg. (1 lb.) SRF Tenderloin Pieces Buy Now
- 1 cup cornstarch
- 1 teaspoon salt
- 1 tablespoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
- ½ cup water
- ½ cup soy sauce
- ¾ cup brown sugar
- 1 cup sliced green onion
- 1 tablespoon toasted sesame seeds
- 2 bunches broccolini, about 8 stems
- 1 tablespoon red wine vinegar
- 1 tablespoon chili garlic oil
- 3 cups cooked rice
In a medium size bowl mix cornstarch, salt and pepper. Add the tenderloin pieces and toss to coat.
Heat a large sauté pan heat over medium. Once hot, add the sesame seeds and toast, about 2 minutes. Take out of pan and set aside.
In the same pan sauté garlic and shallots with 1 tablespoon vegetable oil for about 2 minutes until soft but not browned. Take out of pan and put in a small bowl.
Add the sesame oil and the rest of the vegetable oil to the sauté pan and heat until hot. Shake off dredge from meat pieces and place in pan. Give the pan a quick shake to loosen up the meat and prevent from sticking. Cook in the pan on medium undisturbed for about 3 minutes per side.
Meanwhile in the small bowl with the garlic and shallots, mix together water, brown sugar and soy sauce. Once the meat has cooked on all sides and the outside is crisp, add the sauce liquid. Let come to a boil and simmer until the sauce thicken and starts to coat the crispy beef. At the very end add the sesame seeds and green onion.
Serve with broccoli and steamed rice.
Boil a medium size pot of water with a dash of salt. Blanch broccolini in boiling water for about 2 minutes.
Heat a large sauté pan over medium heat. Take out finished broccolini with tongs and place in a sauté pan. Add vinegar and chili oil, toss quickly to combine to brown the garlic. Set aside.
Steam rice according to package.