Monday, September 19, 2011

What's for Dinner tonight??

My kids love beef & broccoli with oyster sauce so when I was directed to this recipe on Food.Com by the awesome blogger atA Year of Slow Cooking I thought it might be a nice alternative.

I of course, did not get my act together to assemble this before work so it may be a stove top version - or I will try it on high in the crockpot. What ever changes I make - I will be sure to note here.

1 lb beef flank steak, sliced thinly across the grain
1 medium white onions (about 1 cup) or 1 medium yellow onion, sliced thinly (about 1 cup)
1/2 cup light soy sauce or 1/2 cup Braggs liquid aminos
1/2 cup dry sherry
1/2 cup chicken broth
1 tablespoon minced garlic
2 tablespoons hoisin sauce
1/4 cup dark brown sugar
1 tablespoon ground ginger
1/2-1 teaspoon red pepper flakes, to taste
1/4 cup cornstarch
1 cup cut scallion, in 1 . 5 inch pieces (green onions)
1/3 cup fruity white wine

Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.
Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.
Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.
Stir, and serve over rice or noodles.