Asian spices are awesome, but sometimes when dining in a restaurant, I have found the foods to be way too salty. They don't really need much salt, they just need the right blend of spices. Here's my version of beef broccoli. (It's actually easy to make at home).
4 servings
¼ cup low-sodium Tamari, 2 tablespoons water
1 tsp Dijon mustard
½ tsp pressed ginger
1 tsp minced garlic (separated in half)
1 TBLSPN or more hot/sweet chili/garlic sauce
2/3 cup mushroom broth
1 teaspoon kuzu root starch (or regular cornstarch)
½ tsp minced garlic
1 teaspoons sesame oil
1/3 lb skirt steak, cut in thin slices against the grain
1 large carrot cut into 1.5" thin strips
2.5 cups broccoli florets
2 tablespoons chopped fresh basil, or parsley
In a bowl, mix together: ¼ cup Tamari (or low sodium soy sauce), 2 tablespoons water, 1 teaspoon Dijon mustard, pressed ginger, garlic and chili sauce. Mix well then toss in meat slices, coat, and let stand for about ½ hr.
Combine broth, cornstarch and a little pressed garlic in a small bowl; whisk until smooth. Set aside.
Heat 1 1/2 teaspoons oil (can use combo of sesame & EVOO) in a large nonstick skillet over medium-high heat. Add beef strips (drained of sauce) and quickly brown just a minute. Remove to plate and tent w/foil to keep warm.
Add the remaining 1 1/2 teaspoons oil to the pan. Add carrots nd broccoli and a dash of salt; cook, stirring, for 1 minute. Add water, cover and cook until the carrots and broccoli are crisp-tender, about 3 minutes. Transfer to the bowl with the beef
Add the reserved mushroom broth mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes.. Add the beef and broccoli; heat through. Serve.
