LUCY BURDETTE: As usual, it's been a busy week re-entering real life after vacation. Cooking was not my first priority. But I'd snagged a handsome bunch of broccolini at the farmer's market that I wanted to use. (Broccolini is a relative to broccoli, with long thin stalks and smaller florets.)
Lucy to her husband: How does cheesy polenta with steamed broccolini sound?
John (face falling): It sounds fine. I'm glad I'm not cooking so it's fine.
But I could see it wasn't really fine, and he is a good sport about eating about anything I serve and then cleaning up. (Besides that, we have an anniversary coming up tomorrow!) So I made a quick trip to the grocery story and added...meat!
And, I wanted an excuse to use our Japanese souvenirs--new chopsticks and chopstick holders. Aren't they adorable?
1/2 lb beef (I used a small steak), sliced
1 bunch broccolini
1 bunch scallions, cut into inch-long pieces
1-inch chunk ginger, peeled and chopped
1 heaping tsp cornstarch
1 tsp sesame oil
1-2 Tbsp soy sauce
2 Tbsp sherry
1 cup or more beef broth
Slice the steak and marinate it in the cornstarch, soy sauce, sherry, and sesame oil.
Prepare the scallions, broccolini, and ginger (you could add chopped garlic if you like)
Stir fry the scallions and ginger in hot oil until brown and fragrant. Set that aside.
Add the broccolini to the hot skillet along with 1/3 cup or so of the beef broth and steam until almost tender. Set that aside.
Drain and reserve the marinade, and then add the beef to the skillet (more hot oil first).
To the reserved marinade, add the other 2/3 cup beef broth. When the beef is almost cooked, add the vegetables back into the pan with the marinade.
Cook several minutes until bubbly. Serve over brown rice.
Lucy Burdette is the author of the Key West food critic mysteries, including DEATH WITH ALL THE TRIMMINGS--coming in December! Follow her on Pinterest, Facebook, and Twitter