I’m in the middle of holiday baking (not actually baking, making candy. What do you call that? Confectionery?) and between that and a very clingy toddler (who has forgotten how to sleep at night. AGAIN) I can’t spare much time to write, but I can certainly post a new recipe! This is a great weeknight supper, but then we like to make our own takeout-style food on weeknights pretty often. Tonight, we’re having egg rolls.
Maple Teriyaki Skirt Steak with Garlic Broccoli
For the steak:
- 1-2 lbs skirt steak
- 1/4 cup maple syrup
- 1/3 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 garlic cloves, minced
- 2 tablespoons garlic, grated
Combine all ingredients in a large, zippered plastic bag and allow steak to marinate at least two hours; grill to your preferred doneness and serve with steamed rice.
For the broccoli:
- 1 bunch fresh broccoli (or about 2-3 cups frozen)
- 1 tablespoon black soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon sesame oil
- peanut or canola oil to prevent sticking
- 3 cloves garlic, minced
- 1 tablespoon rice wine vinegar
- 1 tablespoon maple sugar (or 2 tablespoons maple syrup)
- 1/2 teaspoon cornstarch
- 1 tablespoon water
Drizzle a frying pan or wok with peanut or canola oil and add garlic. Heat until it begins to become fragrant, and add broccoli. Combine remaining ingredients (except cornstarch and water) in a small bowl or measuring cup, then add to pan. Toss to coat broccoli with sauce, and cover with a lid to steam the broccoli to your desired doneness; less time if you like your veggies with a little snap, and more if you want them softer. Mix cornstarch and water together separately, and add to sauce, cooking just until thickened, and serve.