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Asian - Beef and Broccoli
In allclad pan:
Salt and saute broccoli in olive oil Remove to cool to keep its crispness. Salt and saute onion. Add celery and saute briefly. Remove. Saute: 4 lb thinly sliced steak type beef (preferably already salted) Saute just until pink begins to disappear. Remove. ~Make the sauce Stir together until there are no lumps: 1/2 c water 1/2 c coconut aminos 1/4 c maple syrup 3 T cornstarch or tapioca black pepper 2 t salt 2 T molasses 1/2 c sesame oil Saute very briefly: 1.5 oz fresh finely chopped, or grated on the microplane, ginger 1 garlic head chopped fine Add the sauce and stir until it thickens (don't simmer tapioca very vigorously as it gets stringy). Add the still pink meat. Simmer gently to finish cooking meat and absorb the flavors. Sample and adjust: salt, maple syrup, Add: rice vinegar to taste, red pepper flakes to taste. Add *broccoli and hold at low temp to marry the flavors. *If making in advance, keep meaty sauce separate from the broccoli. When reheating, heat the sauce then add broccoli last to prevent it from overcooking.
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