Beef and Broccoli (Better than Takeout)

Two recipes in one day!! No way? 🙂 Yes way!!  Tonight’s dinner was better than take out.  By that I mean healthier than traditional Chinese food.  It tastes very delicious but I won’t say it’s better than that greasy goodness that comes in those awesome white take out containers.  I just won’t! However, it’s still very good and healthier.  So put away that take out menu and keep reading for the recipe!

I love Chinese food and unfortunately once I get the craving for it it’s like I have to have it within 24 hours or I’ll go crazy.  Not really, well maybe a little! Beef and Broccoli is one of my favorite Chinese meals.  I always feel like it’s healthier than my other favorite dishes that are fried.  I’m not sure that is the case but I like to tell myself that.

With trying to be healthy and make healthier food choices I decided to make Beef and Broccoli tonight.  I had all the ingredients and felt like making something new.  Below is my recipe for it.  Like I’ve said before probably not an authentic take on it, but it’s my take on Beef and Broccoli.  Get your chop sticks ready!!

Beef and Broccoli

1.5 lbs flat iron steak cut into strips or chunks
4 cups broccoli, steamed
3 garlic cloves, minced
1 small onion, diced
1/2 cup low sodium soy sauce
3 T cornstarch
2 T honey or brown sugar
1 T Sesame oil
1/2 T olive oil
1/4 cup & 2 T beef broth, no salt
2 T Scallions, sliced
2 t onion powder
2 t garlic powder
4 cup, cooked white rice

Directions: In a bowl whisk together 1/2 cup soy sauce, 2 T cornstarch, 2 T honey, 1 T Sesame oil, 2 T beef broth, minced garlic and onion and garlic powder.  Set aside till ready to use.  In another bowl whisk 1/4 cup beef broth and 1 T cornstarch then mix with the cut up beef.  Heat a wok or large saute pan on high heat. Add in the olive oil then add in the onion and cook for 2-3 minutes then add in the beef and cook about 5-6 minutes or until the meat is done to your liking.  Whisk the sauce up again to make sure the cornstarch didn’t stick to the bottom of the bowl.  Add half of the sauce into the the wok with the meat.  Mix well and constantly.  Cook for 1-2 minutes.  Next add in the steamed broccoli and the remaining sauce.  Again, mix well and constantly and cook about 2-3 minutes.  Serve immediately and with white rice and top with chopped scallions.

Note:  If you like ginger feel free to add ginger to the sauce either fresh or the spice.  I don’t care for ginger so I leave it out.  When cooking the broccoli I do steam it before hand to it’s tender when I finish the dish.  You will want to under steam the broccoli as it will be cooking a little in the wok as well.


Caprese Chicken

The weather is finally changing here in Chicago.  I’m so glad.  Maybe fall has arrived.  I’m ready for the leaves to change and the temperatures to drop and to see pumpkins all over the place.  Let’s hope it stays like that.  So, It’s Thursday and as promised another chicken dish. I eat a lot of chicken and probably make it a few times a week so get ready to enjoy a lot of chicken recipes from me.

This is an Italian inspired dish.  My Dad was Italian and I grew up with so many amazing Italian dishes and so many delicious flavors.  This recipe is a mix of a classic Italian salad and an Italian seasoned chicken breast.  A simple dish with great flavors and a pretty presentation.  Check out this outstanding chicken recipe!

Caprese Chicken

Ingredients :
4 Chicken breasts, boneless and skinless
1 Large tomato, sliced
4 slices fresh mozzarella
1 T Olive oil
1 T Extra virgin olive oil (good quality)
2 t garlic powder
2 t onion powder
2 t Italian seasoning
2 t dried basil (or fresh)
Sprinkle: Salt and Pepper

Directions: Heat a sauté pan on high heat.  Season the chicken breasts on both sides with  salt, pepper, onion and garlic powder and Italian seasoning.  Add 1 T olive oil to the pan and add chicken breasts.  Cook for 7 minutes and flip over and cook another 7 minutes.  Cook until the chicken is no longer pink. Cooking times will vary depending on your chicken thickness.  Once chicken is fully cooked, lower the heat and top each piece of chicken with a slice of mozzarella and cover the pan with a lid. Cook 2-3 minutes until the cheese starts to soften.  Remove the lid and top with tomato slice and drizzle each tomato with the extra virgin olive oil then sprinkle with basil (Dried or fresh) and smidge of salt.  Serve immediately.

Note: You can make this ahead of time up till adding the tomato slice.  Keep in the pan covered.  When ready to eat, heat the chicken up on low slightly and finish it off with tomato slice, olive oil, basil and salt.  If you’d rather you can add the tomato to the top of mozzarella right away. I just don’t do that because I’m not a fan of warm or cooked tomatoes. I prefer it to be cold with a burst of freshness.  Similar to a piece of chicken with a caprese salad on top.

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