chinese ‘takeout’ done at home

the other day i had a serious craving for some chinese food, but when the fridge is filled with meat and veggies, i just dont have the heart to order out for food when i can whip up something just as good, if not better!

so that’s where the idea came in to utilize the steak and broccoli i had on hand to create my own version of a traditional chinese takeout dish – which actually can really be prepared with any type of meat, seafood or even tofu… the veggies can be your choice too, its pretty much the brown sauce that is the MAIN event of the show anyway


2-3 lbs of a steak of your choice, cut into 1/2″ strips (chicken, pork, shrimp or tofu can also be used)
one head of broccoli, trim off the florets and dice up the stems (or any other veg combo)
1 T. sesame oil
1 cup of beef, chicken or vegetable broth
2 T. coconut aminos (soy sauce also works)
2 shallots minced (3 cloves of garlic also works)
1 t. brown or white sugar OR honey
1/4 t. red pepper flakes
1/4 t. ground ginger
1/4 t. onion powder
1 T. cornstarch + some water (mix in small bowl before adding so you don’t have clumps)

Heat the sesame oil in a skillet over medium-high heat.
Place meat in pan and cook until it’s almost done then remove from heat.
While this is going on, steam your veggies (I used the microwave – a little bit of water in the bottom of a microwave-safe dish + 3-4 mins later = perfectly steamed veg)
Heat up a small sauce pan over high heat, then combine the rest of the ingredients in here, bring it to a boil and keep stirring it all around – the sauce is going to turn from really watery to pretty thick in no time, so keep a close eye on it.
Once it’s hit the thickness level you desire, pour it into the pan with the meat, toss in the veggies and heat for a little while longer until the meat is completely done, stirring often.
Serve over rice.


2 responses to this post.

  1. Posted by Susan on 2011/12/08 at 13:17

    Great use of leftover meats!



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