In busy weekdays, me and my housemates, we always love one-pot dishes, or in this case, you can also say one-pan dishes 😉 One of the reason is that we have to bring our lunchboxes to our university, because the schedule is so tight and we don’t even have time to go to the canteen, stand in a super long queue and wait for our lunch 😦 Sometimes I think I will miss a part of university life, you know, like having lunch in a big lounge with all the noises around (in a positive way, of course ^^), discussing about stuff while eating, etc. But yeah, luckily I just have to bring my lunchbox once a week, and
more luckily unfortunately, my friends live 2-3 minutes away from the campus, so in that day I always have lunch all alone, how awful !
Anw, back to the one-pan dishes, stir-fried ones are always the best choice. They’re simple to make, easy to change ingredients (until now I think the number in my list can reach 20 or more and it rises month after month haha) but still flavorful and nutritious (meat and veggies in one dish, hurrayyy). Honestly, I’m not the person that can bring a bunch of boxes with me (I didn’t even count my old heavy laptop and notebooks ^^) and wander around the campus or the library without turning myself in a big mess and in the worse case, losing all the boxes. So, one day, one box, one spoon and holding notebooks in my arms, I feel just like a typical student 😀
And about the dish, I’m not a big fan of carrots, I just eat them when they’re super soft in curry or stew, or stir-fried like this, that’s why I just used one carrot for this recipe and thinly sliced them (if they’re bigger, I know that I won’t eat them so… ). So feel free to use more carrots if you like and slice them into bigger pieces, plus, other veggies will come really great with this type of dish: bean sprouts, bok choy, bell peppers, baby corn…
Ingredients (serves: 3-4)
300 grams beef, thinly sliced
1 medium broccoli, cut into pieces, washed
1 medium carrot, peeled and thinly sliced
1 small onion, finely chopped
5 slices fresh ginger, finely chopped
3 cloves garlic, finely chopped
3 tbs soy sauce
1 bunch fresh coriander, leaves picked and roughly chopped
1. Season the beef with a pinch of salt and pepper. Boil water with a pinch of salt in a pot. When the water is bubbling, add the broccoli spears and constantly stir for 4-5 minutes, then put them in a colander to drain all the water. Set aside.
2. Meanwhile, heat a frying pan over high heat, put in 2 tbs vegetable oil, following by the half of the chopped onion, ginger and garlic. Fry for a couple minutes until the onion is translucent and the garlic and ginger turn lightly brown. Drop in the seasoned pieces of beef and quickly stir-fry for 4-5 minutes, season with 1 tbs soy sauce, then transfer them to a plate when they’re juicy and still pink a little bit inside. Keep warm.
3. Put the pot back on heat, add 1 tbs of vegetable oil, following by the remaining onion, stir for 1-2 mins until translucent. Add the carrot and continue stirring until soft.
4. Next, add the broccoli spears to the pot, season with salt, pepper and 2 tbs soy sauce. Constantly stir until the veggies are nicely cooked (the time depends on how soft you want your veggies to be, if you want them to be still a little crunchy, 2-3 minutes are enough ^^), pour the beef juice into the veggies to make them more flavorful and fragnant.
5. Finally, put the beef back in the pot, gently combine all the ingredients and cook for further 1-2 minutes. Turn off the heat, stir in chopped coriander leaves and serve hot with steamed jasmine rice.
Love, Trang Quynh
Vietnamese version: http://tastefromhome.wordpress.com/2013/02/21/thit-bo-xao-sup-lo-xanh-va-ca-rot/