Y’all, I am forever in search of quick, easy, saucy [read: DELICIOUS], lower-carb [more carbs for wine, duh] recipes. And this, my friends, pretty much checks all of those boxes. It’s also prepared in one dish, so seriously no fuss here. It’s warm, spicy, filling — probably as close to healthy comfort food as it gets [minus the sodium, just close your eyes on that note. You can’t win them all].
My favorite part about this dish: super weird — but the broccoli. The broccoli florets absorb all the saucy, salty goodness and I’m loving each bite of them!
The sous chef and I are so funny about take out — we have such different taste [yet, he is more than happy with the food I make at home]! He gives me a hard time for being a food snob [I totally am, and I’m 100% okay with it], but I just don’t understand why you wouldn’t want to be a food snob. Maybe my math is off here, but: good food = good food… amiright?!
And I digress… let’s just say his preference in Chinese take out places is… lacking. I’m all about textures, flavors [um, as one should be!], and he is pretty much on board with large quantities of flavorless mush [love you, babe!]. But I can assure you: this dish is not that[!] — it’s packed with flavor, most vegetables under the sun, quick pan fried beef, of course a delicious, savory Asian-style stir fry sauce. [Note: for the beef, we use a cut of flank stank sliced super thin, and it’s so tender and perfect.]
That said, it’s more than enough to feed four [maybe even six, but four to be safe], so plenty for leftovers [YUM]! Wins all around, if you ask me…
Best served with a glass of wine or three, and dinner = complete.