Beef and Broccoli

Fresh broccoli is the key to good beef and broccoli.  Well, lets be honest fresh everything is the key to good everything.  But especially broccoli and especially now.  Fresh broccoli still has flavor (sorry steamed) and it has a nice crunch that adds some good texture to the dish.  Also, I didn’t have any fresh ginger but I bet that would have gone a long way.

[I was too hungry so I didn’t take a picture, but y’all know what beef and broccoli looks like]

Serves 2

Beef and Broccoli
1/2 lb flank steak
2 cloves garlic, minced
1/2 onion, chopped
1 crown broccoli, cut into bit size pieces
Ground ginger
Sesame oil

1. Cut flank steak into 1/2 inch strips and put a thick dusting of ground ginger on it.

2. Heat some sesame oil in a large skillet and add garlic and onion when hot (medium heat).

3. When onions and garlic are cooked add beef.  Cook until browned but not cooked through.

4. Add broccoli and cook 5 minutes or so.

5. Add 1/4 cup water and let simmer for a couple minutes, add cornstarch a little at a time and mix in to make a thicker sauce.

6. Add more water and cornstarch until you have a thick cream like sauce that covers all the beef and broccoli.  Serve.


Seared Tuna with Cuban Mojo

This was pretty quick and tasty.  I started making the mojo sauces for cuban sandwhiches and fired plaintains and thought I’d try it out with some tuna for a sauce and it worked pretty well, the lime compliments the tuna very well as I think you’d probably guess.  A traditional mojo has a whole lot of oil in it because its mostly used for marinades but because I didn’t want to drown my fish in oil I used just enough for the garlic.  I also chose to add some heat to the tuna with some cayenne pepper, but of course that’s optional.  I also served it with grapes and rice with raisins and peanuts.

Serves 2

Seared Tuna with Cuban Mojo
2 6 oz Tuna Steaks
4 cloves garlic, crushed and minced
2 limes, juiced
1 orange, juiced
olive oil
cayenne pepper
salt and pepper

1. Sprinkle cayenne pepper on both sides of tuna steak and set aside.

2. Heat up a quick drizzle of olive oil in a pan on medium-high for the tuna.

3. Heat up some olive oil in a small pot and add the garlic, cook until fragrant, add the fruit juices and salt and pepper to taste.  Turn heat to low or pull off stove so it doesn’t burn while you cook the tuna.

4. Sear the tuna 2-3 minutes on both sides (I prefer a medium rare).

5. Let the tuna rest for a couple minutes and then slice into 1/2 inch strips.

6. Pour mojo sauce over fish.