Beef With Broccoli

Let me begin by saying that Andy is not a fan of Asian cuisine, so we rarely have it. (When he's out of town, I usually get Chinese or Thai takeout.) However, sometimes stir-fry sounds good for dinner. That was the case tonight. I knew when I decided that we would have Beef With Broccoli that he wouldn't like it, but call me an eternal optimist—I hoped that maybe this dish would win him over. It didn't! But I really liked it and have leftovers for lunch. It's very easy and comes together quickly. The brown rice, which takes 45 minutes to cook, was the longest part of the meal prep by far. Enjoy!

Beef With Broccoli
1 shallot, minced
2 garlic cloves, minced
1 tsp. minced fresh ginger
2 carrots, thinly sliced
1 red bell pepper, chopped
Peanut oil
1 lb. thin-sliced steak
Salt and pepper
Cornstarch
1 Tbsp. soy sauce
2 Tbsp. hoisin sauce
1/2 Tbsp. honey
Pinch of red pepper flakes
1/2 cup beef stock
2 broccoli heads, cut into florets
Hot cooked rice

1. Sauté shallot and next 4 ingredients in hot oil 5 to 10 minutes. Remove from pan.
2. Sprinkle steak with salt and pepper; toss with cornstarch. Cook steak in pan until it begins to brown. Stir in soy sauce and next 4 ingredients. Remove steak from pan, and bring soy sauce mixture to a boil. Stir in carrot mixture, steak mixture, and broccoli. Cover and cook over medium-low heat for 5 to 10 minutes. Serve over hot cooked rice.