6oz Thinly Sliced Tri-Tip about 2in strips
½ C Cooked Beech Mushrooms
2 C Blanched Baby Broccoli
¼ Onion, Thinly Sliced
4 Cloves Garlic, Thinly Sliced
2T Bragg Soy Sauce
2T Extra Virgin Olive Oil or Grape Seed Oil
1t Chili Flakes
To cook the mushrooms:
Heat a sauté pan over medium-high heat, add 1T Oil and add the mushrooms. Sear until golden brown and season with a pinch of salt and pepper. Turn off the heat and set aside.
To blanch the broccoli:
In a large pot, fill with 8C of water and bring to a boil. Add enough salt for the water to taste like the sea. Drop the broccoli into the water until the broccoli is almost tender, about 30 seconds. Pull the broccoli out with a kitchen spider onto a plate or sheet pan and set aside to cool.
To make the beef and broccoli:
Heat a large sauté pan over medium-high heat, add 1T Oil. Sear the sliced Tri-Tip onto the pan until just almost cooked through, about 2 minutes and remove from the pan. Turn down the heat to medium-low, add the onions, garlic and stir until translucent. Then add the broccoli, mushrooms, chili flakes and soy sauce and stir together. Put back the beef into the pan and stir again.
Serve over brown rice or eat as is.
Recipe x Catty Boom Batty
Banner Control Plugin Activated!