Forget the Chinese Takeout – A Simple Beef and Broccoli Dish

Now, I know there is no substitute for the really salty, greasy, and guilty pleasure of Chinese takeout food, but this beef and broccoli dish is sure to please. Plus, it is really easy to make. I finished prepping this dish way faster than most of my other weeknight meals. (Here’s the link to the recipe.)

Before I walk through how I cooked up this recipe, here are a few comments:

  • This first note isn’t really a tip, but more so a testament to how good this was. Jake came in from doing yard work and the first thing he said was, “Wow, that smells really good!”
  • In reading through the recipe comments (and I agree) that substituting the protein for chicken or something else would still work perfectly. So, you should definitely try this with something other than beef if that’s what you prefer.
  • I had also asked Jake later what he thought could be improved about the dish and he said more sauce. For me, the amount of sauce was perfect, but I did see other comments of people who doubled the sauce. So, if you’re a sauce lover, go ahead and double it.

The ingredients you need are listed in the recipe at the link above, but here’s what I did:

First, I sliced up the steak tips into about 1/4″ slices. You could even do thin strips if you prefer smaller pieces and more sauce-to-beef ratio. 🙂

I then prepared the mixture that would coat the beef, giving it a little more texture with the cornstarch for pan frying and some flavor with the garlic powder. I liked that this was a liquidy mixture, rather than some other recipes that simply tell you to toss the meat with cornstarch.

In most cases, I like to prepare the later ingredients before I start cooking. So, I took this opportunity to cut up the broccoli, begin cooking the rice, and prepare the soy sauce mixture.

I used a deep pot because I wanted room to toss the beef and broccoli in the sauce, without accidentally flipping everything out of a pan. I heated up oil and cooked the beef until I had some browning on the outside and the pieces were cooked through. I took the beef out and put in a bowl to set aside. (I usually like to place cooked food in the microwave, not turned on, to keep warm.)

I then cooked the broccoli. I actually also decided to add some sliced mushrooms, which was a nice addition. When done, I tossed the beef back in and added the sauce mixture I had prepared earlier. I tossed to coat everything and let that cook for a few minutes.

Then, it was done! My rice had also finished cooking in that time. Just plate and serve! I happened to have some sesame seeds on hand, so I sprinkled some on top as a garnish. Since I love sriracha, I also added a drizzle of it on my dish.

This was very yummy and I would definitely make this again!

Sincerely,
Fu’d

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Vegetarian Cottage Pie – Set It & Forget It

I really love cottage and shepherd’s pie. I can practically eat an entire casserole dish of it on my own, and all in one sitting. If you’re wondering what the difference is between cottage and shepherd’s pie, you’re not alone. Before someone recently brought it to my attention, I thought I had been making shepherd’s pie all these years. However, shepherd’s pie is traditionally made with lamb and cottage pie includes other meats, typically beef.

The way I made this a couple days ago is seriously the new way to cook one of these pies. In this case, I used a vegetarian ground beef. Because of this, I was able to eliminate pre-cooking the meat and I cooked everything in one step in my InstaPot pressure cooker. However, given the many talents of the pressure cooker, I imagine you could get away without pre-cooking real ground meat, too. (I just haven’t tried it. If you do try it, make sure the pressure cooker is set to cook long enough to fully cook the ground meat.)

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Here are the ingredients I used for the “meat” mixture:

  • 1 carrot (medium diced)
  • 1 small onion (chopped)
  • A couple of sliced mushrooms
  • 3/4 cup frozen peas
  • Corn kernels from one ear of corn
  • 12 oz package of vegetarian ground beef
  • 2 Tbsp cup water
  • Salt and pepper (to taste)

Here are the ingredients I used for the mashed potatoes. Increase the amounts if you like or want more mashed potatoes on top than a thin layer.

  • 5 small potatoes (cubed)
  • 1 pat butter
  • 2 Tbsp almond milk (any kind of milk you prefer for mashed potatoes is fine)
  • Sour cream (optional)
  • Salt, pepper, garlic powder, freeze dried chives (to taste)

I stirred all the “meat” mixture ingredients (except the water) together in the InstaPot. I decided to add a tiny bit of salt and pepper. The vegetarian beef I got seemed to already be seasoned, so I didn’t want to be too heavy handed. I sprinkled the water over the top. The water was to add some moisture to the pressure cooker while everything cooked. I patted the mixture down at the bottom to compact it a bit. I left it relatively flat on top, but made a little divot in the center. I’ll tell you why in a moment.

Next, I got a piece of tin foil and made it into a semi-bowl. I placed this in that divot. This was so the sides of the bowl would stay somewhat in tact during cooking and not allow any of the liquid for the mashed potatoes drip out the sides. In the tin foil bowl, I added all the mashed potato ingredients. I didn’t even bother mixing it up.

I put the lid on the pressure cooker and set it to “Bean/Chili” at normal pressure for 25 minutes. If you’re using a veggie beef like me, you could probably get away with 15-20 minutes. If anything, the potatoes would take the longest to cook and that should still be plenty of time.

Once the cooking was done, I did a quick release of the pressure and opened the lid. At this point, the potatoes should be fully cooked through. I dumped the potatoes from the tin foil directly on top of the “meat” mixture. I smashed it right on top and flattened/spread it across. I opted sprinkled some Parmesan cheese on top.

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I also found that the amounts of liquid I originally used made it a little more watery than I’d like, so I set the InstaPot to saute and let some of the extra liquid boil away. This made some of the juice boil up to the top, which I didn’t mind. It gave it a nice rustic/hearty look and brings some of that flavor to the top. Plus, it only took a few minutes and it was literally zero effort.

Finally, the cottage pie was served. We had extra avocado we needed to use, so we added that and a dollop of sour cream.

This is the first time I’ve made this dish in this way, so there is surely some room for improvement. At the very least, I hope this gives you some ideas on how to make your dinner prep and cooking more efficient and still delicious!

Sincerely,
Fu’d