JeanMarie Brownson: This homemade beef and broccoli stir-fry is take-out worthy
Make no mistake, weeknight cooking challenges everyone. To reduce stress, and the temptation for take-out burgers and fries, I stock ground beef and turkey in the freezer, onions and garlic on the counter, and rice noodles, interesting sauces and marinades in the pantry. The fridge usually boasts a member of the cabbage family, a bag of carrots and fresh limes.
Worthy of take-out, this beef and broccoli stir-fry comes together in less than 30 minutes. While the microwave oven defrosts the meat, a flavorful sauce of hoisin and soy gets mixed. The cutting board fills quickly with minced garlic, ginger and onions. Packaged shredded broccoli slaw mix and carrots save time. Optional peanuts, chow mein noodles and tinned water chestnuts add crunch to the final dish.
Ground turkey can stand in for the beef for a less rich dish. The sweetness of hoisin complements the cabbage flavor; oyster sauce or black bean and garlic sauce make a less sweet, savorier version.
Serve this vegetable-heavy dish as is, or pile it over cooked rice or rice noodles. Wide rice noodles, sold in the Asian section of large supermarkets, cook quickly in boiling water. Give them a rinse after draining.
Leftovers taste good cold or reheated. A fried egg on top transforms them into another satisfying meal.
The optional toppings add pizzazz, but don’t hesitate to make this delicious stir-fry just because you don’t have them on hand.
Stir-Fried Beef and Broccoli with Hoisin
Makes 6 servings
Note: If desired, use 4 cups or 1 package (14 ounces) shredded cabbage in place of the broccoli slaw. Two large carrots, shredded, can replace the bagged shreds.
For the sauce: