A quick and healthy Korean Beef and Broccoli stir-fry served over brown rice.
- 16 OZ RAIKES BEEF BAVETTE STEAK (GREAT WITH GROUND BEEF TOO)
- 1/4 CUP SOY SAUCE
- 1 TBSP SESAME OIL
- 3 GARLIC CLOVES, MINCED
- 1 TBSP FRESH GINGER, MINCED (OR 1/4 TSP GROUND GINGER)
- 1 TBSP BROWN SUGAR (TASTE AND ADJUST AS NEEDED)
- 1 TBSP CHILI GARLIC PASTE
- 2 CUPS BROCCOLI FLORETS
- 1 CUP EDAMAME
- 1 CUP ONION, CHOPPED
- 1 CUP DRY BROWN RICE
- BASIL, SLICED INTO RIBBONS (FOR GARNISH)
Place brown rice and water in a small stock pot, and bring to a full boil. Cover with tight fitting lid, reduce heat to low simmer and allow to cook for 45 minutes. Remove from heat leaving the lid on and let steam for about 10 minutes.
In a dressing mixer or small bowl combine all ingredients through the brown chili garlic paste. Mix vigorously to dissolve the sugar. Place the bavette steak in a glass dish or Ziploc bag and pour marinade over the steak. We like to do this step ahead of time and marinate overnight, but in a pinch could let it sit 30 minutes to an hour.
Remove the steak from bag and place on a cutting board. Cut against the grain into strips of desired thickness. Heat some sesame oil in a wok, add the steak and stir fry for a few minutes until almost done. Add the broccoli and edamame, stir fry for another 5 minutes until the broccoli is tender but still has a crunch.
If using ground beef, add meat to a pan and brown completely. Drain the fat. Add in the chopped onion and cook until soft. Add the broccoli and edamame and cook until the broccoli is tender. Go ahead and add the soy sauce mixture, stir to combine. Let it cook for about 5 minutes for flavors to combine.
Serve with brown rice and garnish with basil ribbons. A squeeze of lime juice is good too!