We eat very little red meat in our house, but when we do it involves a visit to the local butcher shop for some locally raised beef. I was also able to get some  local broccoli beautiful big, tightly packed heads.

Chef Ceaser of chefceaser.wordpress.com often reblogs my posts, so I was really looking forward to trying one of his recipes – Beef and Broccoli.

The marinade and sauce are delicious – definitely a keeper!!! For the few times we eat beef, this will be one of them.

Beef and Broccoli

from Chef Ceaser

2 cups broccoli florets (use more) (locally grown)

2 Tbs vegetable oil

4 cloves garlic, crushed and minced

1 tsp cornstarch, dissolved in 2 tsp water

4 small dried red chiles, crushed

2 cups white rice, cooked

Marinade

2 Tbsp soy sauce

2 tsp cornstarch

1 tsp white wine (he used Kosher dry sherry)

3/4 lb flank steak, thinly sliced across the grain (locally raised)

Sauce

3 Tbsp balsamic vinegar

1 Tbsp soy sauce

1 tsp white wine (he used Kosher dry sherry)

2 tsp sugar

2 tsp chili sauce with garlic

1 tsp sesame oil

Directions

Combine the marinade ingredients in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.

Combine sauce ingredients in a bowl.  Set aside.

Boil or steam the broccoli until tender, 4-5 minutes. Drain.

Place a wok over high heat until hot.  Add the oil, swirling to coat sides.  Add garlic and chiles and cook, stirring until fragrant, about 1 minute. Add beff and stir until no longer pink, 3 – 4 minutes.

Add broccoli and sauce to wok, bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Serve with the cooked rice. Enjoy!