Beef and Broccoli Stir Fry

I LOVE stir frys.  They are quick, easy and so flavorful.  This one is probably my favorite that we have tried so far.  We use a wok to cook it but a large pan would be fine too.  I serve this with sticky brown rice (recipe below).   This makes 4 servings.

Ingredients:
3 cups fresh broccoli, chopped into small florets
12 oz of lean steak (flank steak chopped into small pieces,  or pre-cut steak tips)
1 Medium onion, sliced into thin strips
2 Tbsp fresh ginger, minced
2 Tbsp Sherry or Vermouth (originally we used Sherry, but sweet vermouth works great too)
1 tsp. Soy Sauce
1 tsp. Cornstarch
1/2 tsp salt
3 Tbsp Sriracha Chili Sauce
2 Tbsp. Peanut oil
2 Tbsp. Hoisin Sauce

Directions:
1)  In a medium saucepan, bring about 4 cups of water to a boil.  Blanch the broccoli by putting the florets into the boiling water for about 1 minute, then immediately place the broccoli into an ice bath (a bowl with ice water to stop the cooking process).  Drain and set aside.

2)  In a bowl, combine beef, ginger, soy sauce, cornstarch, 1/4 tsp. of the salt, and 1 Tbsp. of the Sherry.  Stir until well mixed.  Then add 1 teaspoon of the oil and stir.

3) In a small bowl, combine Sriracha, hoisin, and remaining 1 Tbsp of sherry. Set aside.

4)  Heat a wok or skillet over high heat.  add 1 Tbsp of the peanut oil into to wok. Add onions and sir fry for bout 30 seconds,  then push the onions to the side of the wok and add beef to the pan.  Cook the beef undisturbed for about 1 minute, letting the beef begin to sear.  Then stir fry the beef and onions together for about 1 minute.

5)  Swirl another 2 teaspoons of oil into the wok and then add the broccoli and 1/4 teaspoon of salt.  stir fry for another minute.  Then add the Sriracha mixture to the pan and cook for about another minute until the veggies are tender.

For the Rice:

1) Boil 2 cups of water in a medium sauce pan.  Then add 1 cup of brown rice.  Bring back to a boil, then reduce heat to medium low and cover.  Cook for about 40 minutes, stirring occasionally. When the rice is almost finished cooking, add a few splashes of water and continue to cook until you get that "sticky" texture.  There is no concrete science to this, just add a small amount of water at a time until you reach the desired texture.  

Greek Chicken Pitas with Tzatziki Sauce

If you like Greek food you will love this easy meal.  You can make the chicken the day before and let it marinate over night, or you can just let it marinate for about 30 mins.  You can add whatever toppings you like.  If you don't want to use pita bread, you can make this into a Greek chicken salad.

Ingredients:

For the Marinade:
2 Tbsp fresh chopped dill
1 Tbsp garlic
1/2 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon basil
1 Tbsp fresh squeezed lemon juice
3 Tbsp olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 boneless skinless chicken breasts, cut into 1 inch bit size pieces.

Tzatziki Sauce:
1 small cucumber, peeled and diced into small pieces
2 Tbsp fresh chopped dill
1 (8 oz) container plain greek yogurt
2 teaspoons fresh lemon juice
1-2 teaspoons hot sauce (to your taste)
pinch of salt and pepper

Toppings:
Pita bread
chopped tomatoes
chopped onions
lettuce
Feta cheese


Directions:
1)  In a large bowl whisk together all of the marinade ingredients except the chicken.  Add the chicken and toss to coat.  Cover and let marinate in the fridge for 30 mins or up to overnight.

2)While you are waiting for the chicken, make the Tzatziki sauce by combining all ingredients in a bowl.  You can also chop up your toppings and set aside.  Preheat the oven to 350 for the pitas.

3)  When the chicken is ready, heat a large skillet over medium-high heat and add chicken.  Cook 10-12 mins, until chicken is cooked through.   While chicken is cooking, brush both sides of the pita bread with a little olive oil and bake in the oven 2 mins, then flip the pitas over and cook 2 more mins.

4)  Serve on a pita and top with the sauce and whatever toppings you choose.