Beef & Broccoli Stir-Fry

I feel as though I haven't been in my new apartment as long as I have.  True, I have only been here a week and two days, but it seems like even less time.  Most likely cause my extra room is still full of half unpacked things and the majority of my clothes are still folded up in suitcases.  But this is my third new recipe that I've cooked in my new and improved kitchen and I'm already being a better blogger than I ever was back in South Carolina.  Well, at least in respect to the whole trying new recipes idea.  So all of that was to say that basically, I'm pretty impressed that even in the midst of starting a new job, moving to a new town and unpacking an apartment, I'm doing quite a good job at tackling new recipes too.  If I may toot my own horn here.

 

Toot.

Anyways, here it is, new recipe number three.  This has been post-it-noted in my March edition of Cooking Light since I've had it (unfortunately, my magazines are very post-it-noted and not very cut apart yet.  I am doing what I can).  It rung up quite the grocery bill, although that was due to the dire state of my pantry, not any particularly expensive ingredients.  But it was easy to make and not very stressful.  In fact, cooking in a kitchen with so many usable counters is, dear I say it, relaxing.  Fun.  I'm not longer cutting on my dining room table!  But that is where most of the pictures take place, because it is in front of the only window in the kitchen. 

Dinner was good and leftovers heated up well for lunch today.  It could have used more Sriracha and it had a surprisingly tasty hint of sweet.  But it was just another one of those recipes that I likely wouldn't make again, especially with the growing pile of post-it-noted magazine pages.  A very yummy, albeit, one shot meal. 

Beef & Broccoli Stir-Fry
Adapted from March 2011's Cooking Light

2 Tbsp. Cooking Sherry, divided
2 Tbsp. Soy Sauce, divided

1 tsp. sugar

1 lb. boneless sirloin steak

1/2 c. lower-sodium beef broth

1 Tbsp. cornstarch

1 Tbsp. hoisin sauce

1 tsp. Sriracha

1 Tbsp. canola oil

3 cloves minced garlic

4 c. broccoli florets

1/4 cwater .

1/3 c. green onions, sliced

Slice steak into thin slices, diagonally against the grain.  Combine with 1 tbsp. sherry, 1 tbsp. soy sauce and sugar.  Mix together well.  Let sit while preparing broth mixture.

For broth mixture, combine remaining 1 tbsp. sherry, 1 tbsp. soy sauce, beef broth, cornstarch, hoisin sauce and Sriracha.  Mix well with a fork until all cornstarch is mixed in and mixture is smooth, set aside. 

Heat oil in large skillet over medium high heat.  Add beef.  Sauté until browned, about 3 minutes and remove from pan.  Add garlic to hot pan and cook until fragrant, stirring constantly, about 30 seconds.  Add broccoil and water and sauté about 2 minutes.  Add onions and continue cooking until vegetables are about down, another minute or two.  Return beef to pan and add broth mixture.  Cook for 2 minutes, or until beef is heated through and sauce has thickened.  Sauce will continue to thicken slightly once pan has been removed from the heat.  Serve over rice with extra sauce drizzled over top.

Hoisin Honey Marinade

A marinade isn't very exciting, I know.  And it's not even like this is one of those knock your socks off, get your hinny into the kitchen kind of marinade.  Even more sad, I'm losing a pretty cinnamon twist picture at the top of my blog to one full of bottles and a honey bear.  But, it is a new recipe and it is something I cooked, and ate and it was good.  And, well, hey look, I warned you, it's going to be a rough few weeks here. 

Due to the low excitement level, I'll keep this short and sweet.  The inspiration for this came from Cooking Light's March issue, with a segment devoted to the art of broiling.  I had even bought the hoisin sauce originally to make the broiled tenderloin recipe.  And like a dope, I opened the sauce immediately to taste just a bit of it, being a hoisin sauce newby, and then didn't touch the bottle till about a month ago.  There it was sitting in my fridge, unused but still opened and therefore not movable across state lines.  I really hate wasting food, so I wanted to try and use it.  Seeing as I had chicken in the freezer, I slightly modified the recipe so no new purchases would be needed to round out the ingredient list.  My marinade was born.

It's good.  The chicken sat in the marinade in the fridge for a full day and ended up very flavorful.  I cut up the breasts into strips, eating one breast right away and saving the others for cutting up on salads.  The chipotle peppers add some heat, not to mention pretty red flakes on the chicken.  It's a good, easy recipe.  Safe to say, at least the majority of my hoisin sauce will go this way, and that's not a bad way to go. 

Hoisin Honey Marinade

Inspired by Cooking Light's Broiled Tenderloin Steak

This was the perfect amount for two chicken breasts.  I mixed everything in my OXO measuring cup and poured into a plastic baggy.  Worked out fantastically.

2 Tbsp. hoisin sauce
2 tsp. soy sauce
2 tsp. honey
1/4 tsp. ground ginger
1/2-1 tsp. chopped chipotle peppers in adobo