- cloves of garlic - 2 pieces
- fresh ginger - 1 piece
- peanut butter - 1/2 cup
- soy sauce - 1/4 cup
- rice vinegar - 1/4 cup
- light brown sugar - 1 st. a spoon
- red pepper flakes - 1/4 teaspoons
- Beef Steak - 650 Grams
- broccoli - 1 Kilogram
- vegetable oil - 2 items. spoons
- green onions - 4 pieces
- salt - - To taste
Peel the garlic and ginger slices. Mix garlic and ginger in a blender with peanut butter, 1/4 cup soy sauce, 1/4 cup vinegar, sugar, red pepper and 2 tablespoons water until smooth. Put the steak in a closed plastic bag or a shallow dish, add everything except 1/2 cup sauce, and put in the fridge. Cover and store the sauce at room temperature. Cut the inflorescences of broccoli, cover and put in the refrigerator. Heat the oven, lay the meat on a baking sheet. Fry the steak for 8 to 10 minutes. Place in a large plate, cover with a free aluminum foil and let stand for 5 to 10 minutes. While the meat is cooked, thinly chop the onions into slices, separating the white and green parts. In a large frying pan heat the oil over medium heat. Add the broccoli, the white portion of onions and 1/4 cup water, salt. Cover and cook, stirring occasionally, until the broccoli is ready, from 8 to 10 minutes. Remove the lid, add the remaining soy sauce and a tablespoon of vinegar. Cook, stirring until the liquid evaporates, from 1 to 2 minutes. Add the green onions. Before serving cut the steak into thin slices. Serve with broccoli and peanut sauce.
Servings: 4