Flank And Broccoli Recipes

Steps:

• In an oiled skillet over medium-high heat, sear the steak until cooked all the way through. Remove from the pan.
• Add a little more oil, then add the garlic and ginger to the pan. Sauté until soft.
• Add the sesame oil, soy sauce, brown sugar, honey, and beef broth. Stir until combined.
• Add the broccoli florets.
• In a separate bowl, combine cornstarch and water. Add to broccoli mixture. Bring to a boil, until sauce has thickened.
• Add the beef back into the mixture, and serve over rice with sesame seeds, if desired.
• Enjoy!

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Sprinkle the scalloped steak evenly with 1 tbls.
• plus 2 teaspoons.
• of the seasoning mix and rub it in well.
• Heat the oil in a 4-qt.
• pot over high heat just until the oil begins to smoke, about 4 minutes.
• Add the seasoned steak and cook, stirring frequently, for 4 minutes.
• Add the onions and bell peppers and cook, stirring frequently, for 12 minutes.
• Add the tamari, mushrooms, carrots, garlic, ginger, and remaining seasoning mix.
• Cover and cook, stirring occasionally, for 12 minues, then stir in the flour.
• Stir constantly until the flour is absorbed, then add the stock.
• Scrape all the brown bits from the pot bottom and stir in the coconut milk.
• Cover, bring to a boil, reduce the heat to low, and simmer for 10 minutes.
• Add the broccoli florets, return to a boil, reduce the heat to low, and simmer for 5 minutes more.
• Remove from the heat and serve.
• To scallop meat:.
• Start with the meat in front of you on a firm surface, with the grain running from left to right. With a sharp, heavy knife held almost parallel to the surface, slide the knife through the meat about 1/4" inch below the surface, at about a 30 degree angle to the grain, and cut off a piece that measures about 2 by 3 inches. Make the second cut right next to the first one, also about 30 degrees from the grain, but in the opposite direction. Continue removing thin ovals down the length of the meat, then through the thickness. Don't hurry, and try to keep the scallops as nearly the same size as possible, so they'll cook in about the same amount of time.
• From EHow.com:.
• Scalloped meat is the American word for the French term "escalope," according to Food.com. This cut of meat cooks very quickly because it lacks bones and is very thin. Any type of meat can be scalloped: turkey, chicken, pork, beef, salmon or veal. Preparing your meat this way can reduce the cooking time and get your dinner to the table faster.
• Sprinkle water onto two sheets of plastic wrap.
• Place a single cutlet onto one sheet of plastic on the wet side and cover with the wet side of the other piece of plastic wrap.
• Pound and roll the cutlet with the rolling pin until ¼ inch thick.
• Unwrap the cutlet and set aside.
• Repeat with the remaining cutlets, and cook the scalloped meat according to your recipe.
• Read more: How to Scallop Meat | eHow.com http://www.ehow.com/how_6960805_scallop-meat.html#ixzz167SAWuLD.

Steps:

• In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender., Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Steps:

• Mix together all sauce ingredients in a small bowl.
• Heat oil over a nonstick pan and add beef stirring until brown.
• Pour sauce in pan and stir to coat meat.
• Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
• Cook until meat is cooked through and veggies are soft.
• Serve over rice or alone.
• Enjoy!