Spicy Beef and Broccoli

What do you do with leftover steak? This is one of several dishes I use to repurpose steaks from the night before. We typically grill prime New York strips and prime ribeyes and cook them to medium rare, so the leftovers are ideal for a round two dish. But if you are making this from scratch, any good tender red beef will do, especially if it has decent marbling. It’s the fat content that gives the meat its flavor.

A tip I’ve learned for Chinese food is to respect the quality of the ingredients. Fresh organic vegetables will they make a difference, and I mix my own 5- spice mix (see recipe).

Add the sesame oil to a preheated walk on medium to high heat.

Add the broccoli florets and steer constantly for 3 to 4 minutes, then add the yellow and green onions and garlic. Stir constantly for another 3 to 4 minutes.

If you are not using pre-grilled steak, remove the vegetables, add a little more oil, and sear your meat. Otherwise add the pre-grilled steak to the dish and mix into the vegetables.

Add the 5-spice, salt and pepper and mix thoroughly.

Mix the soy sauce and Thai chili sauce in a bowl, then mix this into the wok, tossing the contents to cover the meat and vegetables.

With the heat on high, add broth it is necessary to create the desired consistency.

Remove and serve immediately over rice.