We are big fans of Chinese food (all Asian food in fact) in the Burke house, but it isn’t always easy to find good quality and healthy Chinese food. Obviously we are big fans of the fried dumplings, fried rice, and other culinary treats of pan-asian restaurants, but sometimes you want something a little lighter.
On our honeymoon, James and I had the most delicious fried rice of our lives. I still dream about it from time to time, and maybe soon I will attempt to recreate it. Until then though, I will continue to experiment with various other asian flavors finding healthy alternatives to some of our favorites.
Admittedly I am a total amateur to cooking Chinese food, but this is a simple recipe that turned out quite flavorful.
Garlic and ginger are great ways to add a lot of flavor to asian dishes without adding a lot of calories. Both of these flavors are strong and rich, so they are quite easy to work with.
- 1 head of broccoli
- 2 carrot sticks
- half of a white onion
- 2-3 garlic cloves
- 1″ piece of ginger
- 1 tbsp chili oil
- 1 tbsp sesame oil
- 1 tsp red pepper flakes
- 1-2 tsp chili paste (Sriracha is a great option)
- 1lb of flank steak or other thin cut beef
Start by warming your chili oil and sesame oil in a wok or other large non-stick pan.
Finely chop your garlic and ginger, thinly slice or mince your onion, break apart your broccoli and slice up your carrots into 1/4 inch thick rounds. Slice your beef in to strips as well.
Add the onion to the wok and cook for 5-7 minutes until softened.
Add garlic and ginger to the oil and cook for 1-2min until fragrant.
Season the beef with salt and pepper before adding it to the wok. Add your chili flakes and chili paste to the pan and stir well.
Once your beef is mostly cooked through add your carrots and broccoli and cover with a lid. Stir this intermittently and re-cover to steam your vegetables and seal in the flavor.
Use a fork to test the vegetables doneness so they don’t get too soft.
Serve with a simple white or brown rice and enjoy!