Saturday, July 31, 2010

Beef and Broccoli

Timing is everything.

That is one of the things I like about this dish, you can prep it all out and then wait for your dinner guests. Then you can quickly cook it from start to finish in about 20 minutes. I also like the fact that the veggies cook just about the same amount of time that the steaks need to rest so it all comes together at the same time.

Alexis and our 21 y/o son were on their way back from Florida yesterday and I wanted to have a hot dinner for them when they arrived. Alexis called when they were an hour away so I could start making dinner. An hour later when I expected to drop the steaks on the grill as they walked in, they were still at the NC/TN state line stuck in traffic from the rock slide reconstruction.

Normally, Trevor (10) and I would have savored that extra hour. It would have given us extra time to scurry around cleaning and hiding the evidence of the wild parties that we had. Pasties on the ceiling fan, how'd those get up there?

But sadly, we were well behaved all week and there was no damage control to be done. So I put all the prepped ingredients in the fridge, cut the grill temp to low to keep it warm, and just waited.

Just before they got home, I opened up the vents on the Big Green Egg and we were eating within 30 minutes of them walking in the door.

Beef and Broccoli
Source: Broccoli part adapted from an adaptation of Joy of Cooking

2 ea ribeye steaks
1/4 cup ginger flavored soy sauce
1-2 cloves garlic, finely minced
1 head Broccoli chopped into 1" pieces
1 tablespoon Peanut oil
1 teaspoon Sesame Oil
3 cloves Garlic finely minced
1 tablespoon Ginger finely minced
1/4 teaspoon Red pepper flakes
1/3 cup Chicken stock
1/4 cup Oyster sauce

Marinate the steaks in the soy sauce and 1-2 cloves of minced garlic for 1-4 hours.

Preheat grill to high. I had my Big Green Egg running at 500-550f with a cast iron grate. Grill the steaks 2 minutes per side and then do another 90 seconds per side to get to medium done. Cut that time to 60 seconds for medium-rare, 30 for rare. You could also pan cook or broil the steaks if that is your only option.

Remove the steaks to a cooling rack to rest for 10 minutes. If you don't have a cooling rack, use an extra grill grate or even the rack from your toaster oven.

Why not just stick them on a plate? I picked this tip up from Rouxbe Online Cooking School. I tried it a few months ago and found it DOES make a difference. Here's why and another tip...

As soon as the steaks come off, place a wok on the grill. Heat oil in wok. Stir fry garlic, ginger, and pepper for just a few seconds. Don't let the garlic brown. Add in broccoli (wet from rinsing) and stir fry for two minutes.

Add chicken broth, cover tightly, and steam for four minutes. By cover tightly, I mean with the wok lid, not just closing the grill.

Add oyster sauce and stir fry for 3-5 more minutes. If you want a thicker sauce, mix in a slurry of 1 Tbsp cornstarch and 1 Tbsp cold water mixed together. If you like spicer, add 1 Tbsp of sriracha sauce.

Slice the steaks into strips, plate with the broccoli and drizzle a little of the sauce from the wok over it all.

My road weary travelers devoured this, mentioning they had not had one single home cooked meal while they were gone.

Ahhh it's good to have the family back, we put the fun in dysfunctional!