Happy Friday, you gorgeous people. This has been a hectic week. First of all, I made the oh-so-silly decision to make a stop motion film for an assignment in my literacy class, and it took over my life – as stop motion films always do (how is it so easy to forget how much effort they require?!). On top of that, we got our ukuleles in music class last Thursday, and I have since fallen in love. Named mine Jerome, after the Wildest Town in the West (circa 1876). On many occasions this past week, I’ve found that I’ll be halfway through doing the dishes, writing a blog post, or doing an assignment, when suddenly I realize I’m playing ukulele instead. Funny how that happens. Told one of my friends about it, and he said that happens to him with guitar. Phew! Glad I’m not the only one.
Now to resume the scheduled programming: delicious food!
I began my week by making this straightforward and flavourful Beef + Broccoli recipe. This meal, inspired by Damn Delicious, is what got the ball rolling to create Findlay’s Kitchen. I loved the original recipe, but there was just too much food for only one person – I ate the leftovers all week! So I’ve finally made the recipe Me + Myself-sized for you, and included a few changes (creative license, right?). This is a really delicious meal to make for a quick and easy school-night dinner, especially if you opt for the pre-sliced beef like I did!
Truth be told, I was so hungry while making this meal that I forgot to take the ingredients photograph. I do still have the list for you below, of course! (Sorry picture-oriented learners, I’ll be sure to make accommodations for you in the next post!) It looks like a lot of ingredients, but it’s mostly stuff you’ll probably already have at home.
0.45 kg (1/2 lbs) of beef (I bought beef stir fry strips for convenience’s sake)
1 head of broccoli
2 tbs + 2 tsp soy sauce
2 tbs chicken stock
1 tbs honey
1 1/2 tsp rice wine vinegar
1 1/2 tsp brown sugar
2 cloves garlic
3/4 tsp sesame oil
3/4 tbs cornstarch
1/4 – 1/2 tsp sriracha sauce (depending on how piquant you like your food; I only added 1/4 tsp)
1/4 tsp ground ginger
1/4 tsp red pepper flakes
1 1/2 tsp olive oil
1 tbs water
+ 1/2 cup rice (I find the full cup is too much, but if you really love your rice, you’ll know how much you want for two meals)
In a small mixing bowl, combine the soy sauce, chicken stock, honey, vinegar, sugar, garlic, sesame oil, cornstarch, sriracha, ginger, red pepper flakes, and water. Set to one side.
If you are using long grain rice, start cooking it now, before you start cooking the meat; this meal is a quick one to make, so you don’t want to be waiting on the rice!
Add olive oil to the frying pan, set the burner to medium high heat, and cook the beef until it’s browned; this should take approximately 5 minutes. Add the sauce from the mixing bowl, and turn the burner down to medium heat. Let the sauce heat up for a minute or two, and then add the broccoli. (Adding the broccoli later makes it crispier. If you prefer softer broccoli, add it at the same time as the sauce.)
Since this is such a quick meal to prepare, it’s a really short post!
If you’d like a printable of the recipe, you can get one here: Beef + Broccoli Recipe | Findlay’s Kitchen.