Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at noon on Friday, Dec. 4.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from Nov. 20.
Better than Takeout Beef and Broccoli
Provided by Lepp Farm Market
This dish was so flavourful Rob had me make it twice in one week.
Ingredients:
1 lb Lepp’s flank steak, cut into 2” wide strips with the grain, then sliced across the grain into 1/8” thick slices
3 tbsp soy sauce
1 tbsp dry sherry or mirin (I have also used a white balsamic vinegar)
1 tsp sambal Oelek or sriracha
2 tbsp Lepp’s chicken broth or 1/2 tsp Major chicken base mixed with 2 tbsp hot water
5 tbsp oyster sauce
1 tbsp light brown sugar
1 tsp toasted sesame oil
1 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
4 cloves minced garlic
3 tbsp peanut oil or vegetable oil
1/3 cup water
1” piece fesh ginger, minced (about 1 tbsp). My favourite tip: Store ginger in the freezer and grate frozen with a microplane or small grater.
3.5-4 cups broccoli florets, trimmed, peeled, and cut on into 1/8” thick slices
1 small red bell pepper, cored, seeded, and cut into 1/4” pieces
3 medium green onions, sliced 1/2” thick on diagonal
Directions:
Combine beef and soy sauce in medium bowl; refrigerate at least 10 minutes or up to one hour, stirring once. Meanwhile, whisk sherry, sambal oelek, chicken broth, oyster sauce, brown sugar, sesame oil, cornstarch and salt and pepper in measuring cup. Combine garlic, ginger, and 1 1/2 tsp. oil separately.
Drain beef and discard liquid. Heat 1 1/2 tsp. peanut oil in 12” non-stick skillet over high heat. Add half of beef to skillet and break up clumps; cook, without stirring, for one minute, then stir and cook until beef is browned, about 30 seconds (it will cook more in the sauce). Don’t overcook or it won’t be as tender!
Transfer beef to plate and cover to keep warm. Heat 1 1/2 tsp. peanut oil in skillet, and repeat with remaining beef. It’s important not to crowd the beef so that it sears, rather than steams. Take the time to do it in two batches.
Add 1 tbsp. oil to now-empty skillet; heat until just smoking. Add broccoli and red pepper and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli and peppers until tender-crisp about two minutes.
Push the broccoli to the sides of the pan and add the garlic/ginger/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
Return beef to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter, sprinkle with scallions, and serve.