I love making my own Chinese take-out items at home. It is always the perfect type of meal to make when you want something fast and easy. Another reason I prefer to make my own take-out is because I can control the ingredients and I know exactly what I’m getting. I tried to make the healthiest version possible to share with you, but I have also included the alternative ingredients you can use instead.
1 1/2 pounds flank steak, sliced thinly against the grain
1/2 cup liquid aminos ( use soy sauce as alternative)
2 tablespoon arrowroot (use cornstarch as alternative)
3 tablespoons cooking sherry wine
2 tablespoons coconut palm sugar (use brown sugar as alternative)
1 tablespoon peeled and finely chopped fresh ginger
3 cloves garlic, finely chopped
3 tablespoons olive oil
1 small head of broccoli, cut into florets
1/2 pound snow peas, trimmed
Crushed red pepper, to taste
4 whole scallions, sliced thinly
Salt, as needed, use conservatively
Brown rice, cooked according to instructions
In a bowl, mix together the liquid aminos, sherry, arrowroot, coconut palm sugar, garlic and ginger. In a separate bowl, add the thinly sliced flank steak and half of the marinade over the top. Save the rest of the liquid, toss the flank steak and set aside.
Heat the oil over high heat in a large sauté pan. Add the snow peas and cook for about 30-45 seconds, just to get some color on them. Remove the snow peas to a plate. Boil a pot of water to cook the broccoli. Boil the broccoli on high for about 4 minutes and immediately strain the broccoli into an ice bath to stop the cooking. This will ensure the broccoli stays bright green in color and still has a nice bite to it. If you do not want to make an ice bath, just run the broccoli under cold water until the broccoli is no longer warm. Set the broccoli aside. Allow the sauté pan to get hot again after removing the snow peas and add a small amount of the flank steak. Do not crowd the sauté pan because you want the beef to get brown and caramelized. Turn the pieces of steak and cook on the other side for another 30 seconds or so. Remove the meat to a plate. Repeat this process until all the meat is cooked. After cooking the last batch of meat, add the rest of the meat back into the pan with the reserved liquid, the crushed red pepper, the broccoli and the snow peas. Cook on high for about 45 seconds allowing the sauce to thicken. Taste for seasoning and add salt only if it is needed. Serve over rice with the scallions as a garnish.
If you are interested in other Chinese take-out recipes check these out:
The Refined Palate
Christina Miros ©2014