Recipes: Beef & Broccoli Stir Fry and Garlic Parm Knots

This weekend I decided to try some Beef and Broccoli Stir Fry and once again make my favorite Garlic Parmesan Knots.

For the marinade:
  • 1/2 tsp. baking soda
  • 1 tsp. sugar
  • 1 tbsp. cornstarch
  • 1 tbsp. low-sodium soy sauce
  • 1 tbsp. water
  • 2 tbsp. vegetable oil
  • 1 1/2 lbs. flank steak, sliced into thin strips (or the pre-sliced “stir fry beef” from the grocery store)
For the rest of it
  • 3/4 c. low-sodium soy — suggest low-sodium or it may be way too salty
  • 3 tbs. brown sugar
  • 5 garlic cloves, minced
  • 3 tbsp. flour
  • 4 1/2 tbsp. vegetable oil
  • 2 heads broccoli, crowns only
To marinate the meat, whisk together all marinade ingredients, then toss the steak in with it to coat. Cover and refrigerate overnight.
In a small bowl, stir together soy sauce, brown sugar, garlic, and flour until smooth. Set aside.
In a large wok or saute pan, heat 2 tbsp. veggie oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
Reduce heat to medium high. Carefully add remaining tbsp. of oil, then add marinated meat and half of the sauce mixture. Saute for 3-4 minutes, stirring often, until meat is cooked through. Stir in broccoli and remaining sauce. Saute 1 minute more, then serve hot over rice.
We decided not to use rice (partially because we forgot until after we'd started working on the broccoli and it would've taken too long to make the rice and I had to take my medication already which means I have to eat about a half hour later or my stomach gets upset).

The only issue we had was the sauce was too thick, wasn't really runny enough, and I need to look up how to fix that. Otherwise, we liked this recipe and will more then likely make it again in the future.

Here is the recipe for the Garlic Parm Knots!

  • 1/4 cup unsalted butter, melted 
  • 2 tablespoons grated Parmesan 
  • 3/4 teaspoon garlic powder 
  • 1/2 teaspoon dried oregano 
  • 1/2 teaspoon dried parsley flakes 
  • 1/4 teaspoon salt 
  • 1 (16-ounce) tube refrigerated buttermilk biscuits
  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 
  • Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends. Place knots onto the prepared baking sheet.
  • In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes. 
  • Serve immediately, brushed with remaining butter mixture.
The first time we made this recipe we did it directly as the directions said and made the mixture before tying the biscuits into knots and found that the mixture hardened pretty quick into a gross mixture and decided from then on to make the knots and then the mixture. Other then that, these things are super quick and easy to make. Just gotta watch them and make sure the bottoms don't burn too much.

Jenn HuttRecipesComment