Szechuan Beef and Broccoli
1 top round steak (1#) sliced against the grain into 1/4″ thick strips
1 teaspoon garlic powder
Sea salt to taste
Freshly ground black pepper, to taste
Olive Oil in a sprayer
5 cups of frozen broccoli
1 tablespoon minced garlic
2 teaspoons sesame oil
1/4 cup bottled Szechwan sauce (watch the label for glutamate’s)
Combine steak, garlic powder, salt, and pepper in large bowl. Toss until will combined
Place large non-stick skillet or wok over high heat. Mist with olive oil when hot. Add broccoli and garlic and cook, stirring, 4 to 6 minutes, or until garlic softens and broccoli is crisp-tender. Transfer to large bowl and cover to keep warm.
Return pan to high heat and add 1 teaspoon of the sesame oil. Add half of the steak in a single layer when oil is hot. Cook, stirring occasionally, 1 to 2 minutes, or until steak is lightly browned on both sides.
Transfer to bowl with vegetables and re-cover.
Repeat with remaining sesame oil and steak. Return all steak and vegetables to pan and remove from heat. Add stir-fry sauce and mix well. Divide among 4 plates and serve.
4 servings
