Chinese Beef (Bison, Pork or Emu) and Broccoli

by Ikadlec

[Editor's Note: We had to chuckle when we ran across a recipe (not this one) that claimed, "This is almost as good as real take out." We're confident declaring that this recipe tastes substantially better than many of its restaurant-prepared brethren.

Assuming you source your main ingredients from the DCFM, the reasons are simple.

• You're purchasing locally sourced ingredients.
• The one who raised it is the one who sells it. 
• The broccoli was freshly picked (assuming you purchase it from Canopy Gardens or another DCFM producer. 

When you prepare a simple recipe like this one, you can be  confident that what you prepare in your kitchen will make you glad you "stayed in to cook."] 

Ingredients

• 1 pound flank steak (or similar. Check with your favorite DCFM producer. consider other types of meat as well, including bison, pork, or emu.)
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry (can substitute 1 tablespoon orange or pineapple juice with a dash of vinegar)
• 1/2 teaspoon cornstarch (optional) 
• 1 pound of broccoli, chopped
• 1 garlic clove, minced
• 1 slice fresh ginger, finely minced
• 2 tablespoons sunflower oil from the DCFM (or peanut oil)
• Salt (optional)

Directions 

1. Slice the meat against the grain into very thin slices.
2. Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak.
3. Marinate the meat for 15 minutes.
4. While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
5. Heat a wok or large frying pan for 30 seconds, add oil, wait until very hot. Add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the meat.
6. Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
7. Serve hot. This is low in carbohydrates.