Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

stir-fried beef + broccoli

A quick and easy stir-fry that’s full of garlic flavor. The key is to have all the ingredients prepared and ready to go before you begin cooking.

1/2 pound flank steak, trimmed
2 tablespoons low-sodium soy sauce
3 1/2 teaspoons peanut oil
1 clove garlic, minced
1 tablespoon minced fresh ginger
1 head broccoli, stems removed
1/4 cup water
1/2 small red pepper, stemmed, seeded, and cut into 1/2-inch pieces
1/2 cup prepared Chinese garlic sauce
2 scallions, white and light green parts, sliced into 1/2-inch pieces
Jasmine rice, for serving

1. Cut flank steak into 2-inch-wide strips with grain, then slice across grain into 1/8-inch thick slices.
2. In a medium bowl, combine beef and soy sauce and allow to marinate for at least 10 minutes or up to 1 hour.
3. In a small bowl, combine 1/2 teaspoon peanut oil, garlic, and ginger and set aside.
4. Heat 1 teaspoon peanut oil in a non-stick pan over high heat until just smoking. Add beef, breaking up any pieces that stick together, and cook without stirring until beef is browned around edges, about 1 minute. Stir beef and continue to cook until cooked through, about 1 minute. Transfer beef to a medium bowl and cover with aluminum foil to keep warm.
5. Add 1 teaspoon peanut oil to same pan and return to high heat until just smoking. Add broccoli and cook for 30 seconds. Add water, cover pan, and lower heat to medium. Cook broccoli until tender, about 2 minutes. Transfer broccoli to a paper towel-lined plate and set aside.
6. Add remaining 1 teaspoon peanut oil to pan and return to high heat until just smoking. Add red pepper and cook, stirring frequently, until browned, about 2 minutes. Make room in center of pan and add garlic ginger sauce. Cook, without stirring, until fragrant, about 30 seconds. Stir sauce into peppers. Add broccoli and beef and any accumulated juices back to pan. Add Chinese garlic sauce and cook, stirring constantly, about 30 seconds. Transfer to serving plates and top with scallions. Serve warm with jasmine rice.

Serves 2.


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