My name is Sweet Kitchen and I am a carb addict.
I tried to stick to a low(ish) carb diet in a vain attempt to eliminate the dreaded winter bloat until every cell in my body was screaming out for carbs and I was almost reduced to gnawing on my bamboo cutting board.
Now I need to come clean and confess that I completely fell off the low-carb wagon with this meal - and may I say it was totally worth every gram!
This is one of the most incredible stir-fry recipes I have ever made and it's adapted from the Cook's Illustrated recipe which can be found here.
The recipe starts by marinating thinly sliced flank steak (cut across the grain) in soy sauce for 10 minutes to 1 hour. This is a great tip for tenderizing meat.
The meat is then browned in batches and removed to a bowl.
The sauce is a combination of hoisin sauce, sherry, brown sugar and sesame oil with a bit of stock (I used water because I couldn't be bothered to open a whole box of stock chasing Cook's quest for perfection) and a bit of cornstarch as a thickener.
The co-star of the recipe, the broccoli, is steamed in the pan and then drained on paper towel.
Chopped red pepper is sauteed briefly then ginger and copious amounts of garlic are added to the pan.
Then the broccoli, beef and sauce are returned to the pan and stirred to distribute the aromatics. Finally the sauce is poured over the top and the whole thing is stir-fried until the sauce thickens slightly.
Topped with sliced green onions and served over noodles or rice (I used steam-fried noodles, which were boiled like pasta for 2 to 3 minutes) it's a meal fit for a king (or a recovering carbaholic)!