Broccoli Beef

I love Broccoli Beef, but sometimes find the Chinese take-out varieties too drenched in sticky, flavorless brown sauce. No thank you. I purchased some wafer thin round steak at the grocery store this week (because it's super cheap), and decided to use it for some tasty Broccoli Beef. This recipe is a little different than the traditional, since it incorporates Thai chiles, lime and tomato, but I recommend.

Broccoli Beef Recipe:

• 1 lb Thin Round Steak
• 2 cloves garlic, minced
• 1 tomato, diced
• 1/2 lime
• 2 tsp fresh ginger, minced
• 4 Thai chiles, diced
  
• 3 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tbsp white vinegar
• 1 tbsp honey
• 2 tsp red chile paste
• 1 tsp sesame seeds
  
• fresh black pepper
• 1 head of broccoli, chopped
• 1/4 yellow onion, chopped

Lay the steak in the bottom of a shallow dish and tenderize with a fork. Top with the minced garlic, ginger, tomato and chiles. In a small bowl, whisk together the soy, vinegar, honey, chile paste, sesame seeds and black pepper. Pour over the steak. Squeeze the lime half over top. Cover the dish with plastic wrap and let marinate for at least 4 hours.

Heat a skillet over medium-high. Lay the steak on the pan and cook until no longer pink. Remove the steak and slice on a cutting board into strips. Set aside. Add some of the marinade and the onions to the pan and cook over medium low heat.

Meanwhile, blanch the broccoli. When ready, add to the pan with the onions. Let that cook for a couple minutes and then add the meat and remaining marinade. Simmer until everything is heated through. Serve with brown rice.