I know, I know–it’s not pie. It’s Beef and Broccoli.
That’s a lot of vegetables, my friend.
I’m sorry. Make it anyway.
I’ve mostly been using coconut oil as a moisturizer and deep conditioning treatment for my hair, but it’s meant for cooking, and I really liked it.
PS, I don’t like coconut. I know that makes me totally crazy, considering I’ve been slathering myself with coconut oil and using it for cooking. I have accepted myself.
You won’t notice a coconut flavor in this recipe, it just adds a tiny hint of sweetness.
Beef and Broccoli Stir Fry
Serves 6 hungry people
Adapted from Can You Stay for Dinner?
1 tbsp cornstarch
1/2 cup chicken or beef broth
2 tbsp reduced sodium soy sauce
2 tbsp Hoisin sauce (can be found in the Ethnic section of most supermarkets)
2 tbsp brown sugar
2 tbsp Sesame oil
1 tbsp freshly grated ginger (or 2 tsp ground ginger)
2 cloves garlic, pressed
Sesame or coconut oil to saute the beef and vegetables
1 lb beef top sirloin, sliced into strips
1 or 2 jalapeno peppers, sliced (reserve some of the seeds if you like it spicy, none if you would prefer a more mild spice)
1/4 tsp cayenne (Optional)
5 bell peppers, sliced
2 cups broccoli, chopped
Whisk the cornstarch, broth, soy sauce, Hoisin sauce, brown sugar, sesame oil, ginger, garlic, and optional cayenne together in a bowl.
Heat a wok or large saute pan with either Sesame or coconut oil to medium high heat.
Add the beef and stir fry until brown, but not quite done all the way through. Then remove it to a plate.
Add a bit more Sesame or coconut oil to the wok, and stir fry the vegetables until just tender. Pour the sauce over the vegetables and bring that to a gentle boil before adding the beef back to the heat. Stir the mixture to make sure all the vegetables and beef get coated in the sauce.
When the beef is just brown all the way through, scoop this mixture over rice, quinoa, or couscous.
Dinner done right!
And by the way, I’ve used this sauce on tempeh and tofu, and I’m honestly not sure what protein I prefer. It’s all so good!