Beef with Broccoli #recipe by @LeslieKarst

 

This is a simple stir-fry that comes together very quickly once all the (easy) prep work is done. The trick is to not overcook the beef or the broccoli, so once you actually start frying everything up, it’s done within just a few minutes. Serve over steamed rice, sprinkled with sesame seeds and/or chopped green onions for a complete and hearty meal!

 

Beef with Broccoli

(serves 3-4)

Ingredients

1 lb. broccoli, cut into bite-size pieces

1 tbsp. salt

1 tsp. baking soda

4 tsp. cornstarch, divided

2 tbsp. soy sauce

2 tsp. toasted sesame oil

1 lb. flank or similar beef, cut into bite-size pieces

1 tsp. chicken, beef, or vegetable bouillon (1 cube)

1/3 cup warm water

4 tbsp. oyster sauce

1 tbsp. rice or white wine, or vermouth

2 tbsp. neutral oil

1 med. onion, roughly chopped

2 garlic cloves, minced

sesame seeds, for garnish (optional)

chopped green onions, for garnish (optional)

 

 

 

 

Directions

Prepare an ice bath (about a dozen ice cubes in a large bowl of water). Bring a large pot of water to a boil with the salt, then add the broccoli and cook for about 2 minutes, until slightly tender and bright green (but not fully cooked.) Drain broccoli and dump into ice bath. Once cool, drain again and set aside. 

 

Make the marinade: In a small bowl, whisk together the baking soda, 2 tsps. of the cornstarch, the soy sauce, and sesame oil. 

 

Pour it over the steak and stir, so all the meat is covered. Let marinade for at least 20 minutes. 

 

Make the sauce: Dissolve the bouillon in the water, then add the other 2 tsps. of cornstarch and stir until well mixed. Add the oyster sauce and wine, and stir again. 

 

Heat a wok or large skillet over high heat and add the oil. Once it starts to shimmer, add the onion and cook, stirring often, until it starts to brown. 

 

Add the beef and continue to cook, stirring often, until it starts to brown, then add the minced garlic.

 

Add the broccoli and continue to to cook, stirring often, for 1 or 2 minutes. 

 

Pour in the sauce and cook 2 more minutes, until bubbling. If the sauce is too thick, add a few tbsps. water. 

 

Serve over steamed rice, garnished with sesame seeds and/or chopped green onions.

 

🌿 🍷 🌱

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Orchid Isle Mystery  #2

WATERS OF DESTRUCTION

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MOLTEN DEATH

Orchid Isle Mystery  #1

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“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

 

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly. 

 

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“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

 

 

A SENSE FOR MURDER

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This newest Sally Solari mystery

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“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

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“An enjoyable read for mystery mavens and foodies alike.”

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Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

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Praise for Justice is Served:

 

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court." 

 

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"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

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