Sally’s Kitchen & Stuff

An all-time favorite. My version is made with Chu-Hou sauce, which makes the seasoning bit that much easier. If you have time to fancy it up, you can drizzle the end result with a little bit of cayenne pepper mixed into sesame oil, and sprinkle with sesame seeds to complete a 3-color effect.

Ingredients
1 big steak, any cut. The leaner it is, the better of a time you’d have pounding it flat (I say big, but I used a typical 8oz.)
2 heads of broccoli
2 TBSP Chu-Hou Sauce (It’s sweet but has a slightly grainy consistency)
A dash of dark soy sauce
Fresh ground pepper
Cornstarch
Peanut oil

Instructions
Drech the steak in cornstarch. Cover between two pieces of plastic wrap (or cut into smaller pieces and use  ziploc bag), and pound flat (to, say, 1/4 inch or so) with a meat tenderizer. Cut into bite sized pieces. Prepare the spinach by trimming the leaves, then cut the stalks into slanted dollars, and bite sized flourettes for the tops.

Heat pant to medium high, and stir fry beef with a bit of oil, the Chu-Hou sauce, pepper, and a dash of dark soy sauce. As soon as the beef is seared on both sides, remove from pan to prevent over-cooking. Add broccoli to the same pan (to soak up all the flavours) and stir fry until stalks are darker green but still crunchy. Put the beef back in, stir, and thicken the liquid with more cornstarch if necessary.

The whole process shouldn’t take you more than half an hour. Serve over rice.

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