How do you cope with stress? Do you sing really loudly in the shower? Do you sleep it off? Do you scream? Do you go to the gym and work out? Or…do you eat your feelings away? I am one of those people who eats her feelings away. I know it is really bad, but I just cannot help myself sometimes. When I’m stressed out, I want something fatty, sweet, greasy, and spicy and a lot of it! And there is this one place that I can always count on to satisfy these cravings in one sitting. This magical place is called…the Chinese buffet!!!
I used to go to the Chinese buffet and stuffed my face until I felt like I had no room to breathe. And trust me, I ate! I am a pretty petite person so people wondered where I put all that six heaping plates of food in my tiny figure (I am 5’1’’ and weigh a little over 100lb). Yeah, I have crazy metabolism. But as I get older, my metabolism has slowed down tremendously, and I can’t eat like I used to. Not only do these foods go straight to undesirable areas of my body, but they hurt my stomach so badly that I have to drink at least half a bottle of Pepto Bismol just to function. So naturally my monthly trip to the Chinese buffet became biannual over time. Eventually, these biannual trips to the Chinese buffet were replaced by Chinese take-out.
When I eat Chinese take-out, I definitely eat less food, so that’s a plus in terms of my health and my girlish figure, but they take so long to deliver!! Trust me, a 30-45 minute wait is not pleasant when you are suffering from this condition called “hangry”. If waiting for the food that supposed to take care of your stress is stressing you out more, then it defeats the purpose of eating the food in the first place! So…to accommodate my hangriness, I decided to learn how to make a couple of my favorite Chinese take-out dishes. This beef and broccoli recipe is, in my humble opinion, so much better than a lot of take-out places that I’ve ordered from. I promise you that you won’t be ordering beef and broccoli ever again!
Better than Take-out Beef and Broccoli
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Main
- Cuisine: Asian
- For marinade
- 1 pound flank steak, thinly sliced
- 1/2 teaspoon baking soda
- 1 teaspoon brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce (I use low sodium)
- 1 tablespoon water
- For sauce
- 1/4 cup soy sauce
- 1/4 cup beef stock (if you don’t have this on hand, use 1/4 cup water and one beef bullion cube)
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- For stir fry
- 1 head of broccoli, crowns only
- 1/2 onion, diced in large chunks
- 3 tablespoons vegetable oil
- Cooked rice or quinoa (for serving)
- Mix all the ingredients for marinade in a bowl and set it aside.
- Mix all the ingredients for the sauce in a separate bowl and set it aside.
- In a large pan, add 2 tablespoons of vegetable oil and saute the broccoli and onion for 3-5 minutes depending how you like your vegetables cooked. (I only saute for 3 minutes because I like my vegetables crunchy)
- Remove the vegetables from the pan and set them aside.
- Add remaining oil to the pan and cook the meat until it is no longer pink.
- Add the sauce to the pan. Cook for a couple minutes.
- Add the vegetable and stir fry for an additional minute or so until all the ingredients are well coated with the sauce.
- Serve with hot rice or quinoa.