Wednesday, May 4, 2011

Recipe: Beef and Broccoli

I wanted to try and make an asian restaurant staple and also try and keep it healthy and quick.  This turned out to a great dish.  Additional ingredients you could choose to add are onion cut into half moons and baby mushrooms or sliced button/cremini mushrooms.  I used the remaining bundle of udon noodles I had left but you could also use rice noodles or a fourth to a half box of thin spaghetti.

You will need:

A one pound london broil
2 medium heads of broccoli
One bundle udon noodles
Soy sauce
A pat of butter
One cup of reserved pasta water
Garlic Powder

Start by coating the london broil with salt, garlic powder, paprika, and an aggressive coating of pepper.  Cook over high heat for 8 minutes on each side.  Wrap in foil and set aside. Bring a pot of water to a boil  and salt heavily.  Cut the broccoli into florets.  I left them fairly large so they could stand up to the beef and not fall apart when cooking.  Cook your pasta according to box directions.  In the last minute of cooking add the broccoli to the water.  Drain the pasta and broccoli saving one cup of pasta water.  In a large saucepan add one tablespoon of soy sauce and one pat of butter over medium heat.  As the butter starts to melt add the pasta and broccoli.  Stir to combine.  Slice the meat very thin and add to the saucepan.  Add about half the reserved pasta water, and add more soy sauce if needed, you may need one to two more teaspoons.  Serve immediately.

Serves around 4

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