BROCCOLI
IT’S BROCCOLI WEEK BABIEEES. We’re going to master a couple classics this week, get your party pants on!
BEEF AND BROCCOLI
WE’RE GONNA MASTER A DELICIOUS CLASSIC
Beef and Broccoli
Recipe 6 Servings
3 Sirloin Steaks or Flank Steak - cubed
2 large heads broccoli
1 cup mushrooms (optional)
1 red chili (optional)
1 cup rice
1 tbsp sesame seeds
1 tbsp salt
FOR MARINADE
2 tbsp miso paste
2 tbsp soy sauce
1 tbsp sesame oil
FOR SAUCE
3 tbsp soy sauce
1 tbsp miso
1 tbsp sugar
3 tbsp neutral oil
3 tbsp water
1 garlic glove - grated
1 inch ginger - grated
2 tbsp cornstarch
In a large bowl, whisk to combine marinade ingredients. Then add cubed steak and coat well. Refrigerate at least 20 minutes, up to two hours. Once meat is marinated, cook rice according to package directions. I’M NOT GONNA TELL YOU HOW TO MAKE RICE YOU CAN DO IT BABYYYY. Whisk together sauce ingredients in a small bowl, leaving out cornstarch. In a pot of boiling salted water, add broccoli florets. If using stems throw those in a couple minutes before florets. Blanch for 2 minutes then strain and set aside. Then in a wok or cast iron over med-high heat cook steak for 3-4 minutes until browned on each side. Add sauce and let simmer a couple more minutes, then add cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water). This makes it nice and thick and stickkyyyyy. Once sauce is thickened add broccoli to the mixture then serve over rice and garnish with peppers and sesame seeds.
BROCCOLI CHEDDAR SOUP
cheesy, soupy, vegetable-y, pretzel crouton-y
Broccoli Cheddar Soup with Pretzel Focaccia Croutons
Recipe 6 servings
4 tbsp. butter
1 onion, chopped
1/4 c. all-purpose flour
2 c. chicken broth
Kosher salt
Freshly ground black pepper
1 large head broccoli, finely chopped
1 large carrot, grated
2 stalks celery, thinly sliced
2 c. whole milk
3 c. shredded cheddar, plus more for garnish
1/2 cup Parmesan
If making the pretzel focaccia use the bon appetit recipe linked here:
https://www.bonappetit.com/recipe/pretzel-focaccia
TAKE THE TIME TO MAKE THE FOCACCIA IT IS SO SO SO SO GOOD!!
In a large pot over medium heat, melt butter. Add onion and cook until soft, 5 minutes. Whisk in flour and let cook 2 minutes. Add chicken broth and season generously with salt and pepper. Stir in broccoli, carrots, and celery. Bring to a boil and reduce heat to low. Let simmer until vegetables are tender, 15 minutes. Then blend til everything is incorporated, I keep a few broccoli florets out when doing this to add texture later. Add milk and bring to a simmer, then stir in cheddar and parm. Season with salt and pepper and top with more cheddar and croutons.
