While takeout is a truly magical (and often necessary) invention, it certainly impacts the wallet and the waistline. So, I’ve recently begun playing around with some of my favorite take home dishes at home. I went went with this recipe as the base and added some stir fry veggies such as water chestnuts, and baby corn for a bit more texture.
There are so many variations on this classic dish, but this one was straightforward, flavorful, and filling! What other takeout at home favorites do you enjoy or suggest I try?
- 2/3 cup soy sauce (reduced sodium)
- 1/2 cup chicken stock
- 1/4 cup honey
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons brown sugar, packed
- 3 cloves garlic, minced
- 1 Tablespoon sesame oil
- 1 Tablespoon cornstarch
- 1 teaspoon Sriracha
- 1 teaspoon fresh ginger, diced
- 1/4 teaspoon red pepper flakes
- 1 Tablespoon olive oil
- 1 pound flank steak
- 1 head of broccoli
- 14 oz of stir fry vegetables
- Your choice of rice (or another grain)
Steps and Notes:
- Cook 4 servings of rice
- Cut the flank steak across the grain into thin strips. Then, cut the broccoli into florets
- In a bowl, whisk together the soy sauce, stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper, and 1/4 cup water.
- Heat the olive oil in a large skillet and cook the steak until browned. (about 3 minutes).
- Add the broccoli and sauce then mix well. Cook for 4 minutes until it slightly thickens
- Serve on top of the rice
Thoughts for Next Time:
- Make this tofu and broccoli variation