The fall vegetables in my garden did not grow very well. Aside from the parsnips, which need a few more frosts before I can harvest them, and the sweet potatoes, which were fantastic, the rest has been a total loss. There are a few anemic leeks that may yet get eaten, but the weather and a new groundhog took care of the rest.
So it is time to rely on my local farmers. I joined a CSA for the first time, specifically for fall goodies. The first basket included cauliflower, broccoli, cabbage, lettuce, apples, honey, apple cider, etc.
So tonight, we use some locally grown broccoli. And some locally raised and butchered beef! Although we don’t eat beef often, when we do, it mostly comes from our local butcher, fresh from our local farms. Today is was a flank steak.
Beef and broccoli, such a standard order in chinese takeout. But add some hoisin sauce and brown sugar and you have a delicious, fast dinner. And no delivery fee, but the cook will always accept tips :).
Note: Remember to slice the beef across the grain.
Mongolian Beef and Broccoli
1/4 c. plus 1 teaspoon vegetable oil
1 lb. flank steak, cut into strips
1 Tbsp cornstarch (my addition, the amount was omitted on the web)
3 cloves garlic, finely chopped
2 tsp. freshly chopped ginger
2 tbsp. hoisin sauce
1/2 c. low-sodium soy sauce
1/4 c. brown sugar
1/4 c. water
1 head broccoli florets
Sesame seeds, for garnish
Cooked jasmine rice, for serving (I used short-grained brown rice because I did not have any jasmine rice)
In a large skillet over medium-high heat, heat 1/4 cup oil. Toss beef with corn starch.
Add remaining teaspoon of oil to skillet. Add garlic and ginger and cook until fragrant, 1 minute, then add hoisin sauce, soy sauce, brown sugar, and water. Bring to a simmer and let thicken, 4 to 5 minutes, then add broccoli. Cover and cook until tender, about 3 minutes, then return beef to skillet and stir until completely coated in sauce.