Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, steak & broccoli in garlic cream sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Steak & Broccoli in Garlic Cream sauce is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Steak & Broccoli in Garlic Cream sauce is something that I have loved my entire life. They’re fine and they look wonderful.
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To get started with this recipe, we must prepare a few components. You can have steak & broccoli in garlic cream sauce using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Steak & Broccoli in Garlic Cream sauce:
- Get 1/2 tsp baking soda
- Get 3 tsp cornstarch
- Take 1/4 c water
- Make ready 2 tsp ANY vinegar
- Get 1 lb any thin cut steak (I used round)
- Prepare 1/2 stick butter (salted or unsalted - whatever you prefer)
- Prepare 1 small onion
- Take 3-4 minced garlic cloves (or about 1.5-2 tsp from a jar)
- Take 1/8 tsp red pepper flake (more if you like more heat)
- Take 1/2 cup heavy cream (or 1/4 c whole milk & 1/4 c heavy cream)
- Get 1 head broccoli or 1/2 bag frozen
- Get Seasoned salt
- Prepare Salt & Pepper
Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. The ideal steak marinade combines acid, fat, and seasonings. The acid creates a tangy flavor foundation and tenderizes the meat; the fat adds flavor, seals in juices, helps keep the meat from sticking to the grill, and promotes caramelization; and the seasonings complete the flavor profile. Here's a breakdown of The Best Steak Marinade in.
Instructions to make Steak & Broccoli in Garlic Cream sauce:
- Cut steak into roughly 1.5 inch chunks.
- Mix the baking soda, cornstarch, water and vinegar - marinate the steak for 35 minutes.
- Remove steak from marinade, pat dry.
- On med-high heat, melt 1-2 tsp. butter in large skillet, sear strips of steak 45 seconds, turn them over and sear for 45 more seconds. Remove meat to a plate to hang out for a few. DON'T OVERCROWD THE PAN; it's ok to do this in batches…just melt more butter for the next batch
- Cook your broccoli - I steamed mine and wanted it to keep its color so I started it right as my meat was finishing. (If you're using frozen, you may want to start it sooner.) I always season my broccoli with seasoned salt after it's cooked.
- Turn heat down to med. Melt some more butter. Add the onion, season w/salt & pepper, saute for a few minutes until softened. Add the garlic and red pepper flake, saute another minute until fragrant.
- Add the heavy whipping cream. Scrape the browned bits off the pan, season generously with salt & pepper.
- Toss the meat (and its juices from the plate) and the broccoli into the garlic cream sauce, stir to coat.
- Serve over noodles or potatoes. This would be good with some shredded parmesan.
The acid creates a tangy flavor foundation and tenderizes the meat; the fat adds flavor, seals in juices, helps keep the meat from sticking to the grill, and promotes caramelization; and the seasonings complete the flavor profile. Here's a breakdown of The Best Steak Marinade in. Flank steak is similar to skirt, but it has a few characteristic differences. It comes from the belly, but the flank section is further back towards the beef's rear. It's thicker and wider than the skirt, and it cooks up slightly more tender.
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