Beef & Broccoli Stir Fry

Don Grogg takes beef and broccoli seriously. Bay Leaf Preserved Meyer Lemon Paste joins hoisin, Ponzu and sesame oil in the marinade — the citrus cuts through the fat and ties the flavors together. Porcini mushrooms are non-negotiable.

Need 

1 lb. or more thinly sliced rib eye steak

Marinate the beef at least an hour in:

2 TBS soy or Ponzu sauce

2 TBS Hoisin sauce

2 TBS Worcestershire sauce

2 TBS toasted sesame oil

1½ tsp Bay Leaf Preserved Meyer Lemon Paste

Vegetables

4 cups broccoli

2 cups rehydrated porcini mushrooms

1 medium onion coarsely chopped

3 cloves fresh garlic smashed

(Optional) 1 cup roasted cashews

Served with:

1 cup popcorn rice or regular white rice

2½ cups water

(Optional) Dash of neutral oil to keep the rice moist after cooking

Do

Marinate the beef in soy/Ponzu, Hoisin, Worcestershire, toasted sesame oil and Bay Leaf Preserved Meyer Lemon Paste for at least an hour.

Cook the rice in water according to product directions or using the stovetop method. Once finished, add a dash of neutral oil to keep it moist.

Heat 1-2 TBS light oil in a large skillet or wok until shimmering. Remove the beef from the marinade (reserving the marinade). Stir-fry the beef until it begins to brown.

Add garlic, onions and mushrooms. Cook until the onions wilt. Add the broccoli, remaining marinade and half the mushroom water. Cook uncovered until the vegetables are tender and the liquid reduces. Add extra mushroom soak or water if you prefer more sauce.

(Optional) Stir in cashews at the end if using, allowing them to warm through.

Serve by placing a serving of rice in a bowl, topping with the beef and broccoli. Add your preferred seasonings (e.g., soy sauce, Ponzu, chili sauce or Sriracha).

Serve 3-4

Modified by a recipe food blogger Don Grogg shared with If & When (dongrogg@outlook.com)