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 What does grandma need? More time for herself these days. However, I do enjoy those short notice requests for Grandma/Nana to babysit. My husband offers to have dinner out, but honestly, I can prepare something quicker at home. Lately, I’ve been on a stir-fry streak. For anyone that wants to get supper on the table quickly, it’s a one pan healthy meal with the protein and vegetable cooked together with a sauce that brings everything together; that’s what you get with Beef, Broccoli and Crisp Garlic Sauté. While you’re prepping your stir-fry, you can start your rice. For this recipe you’ll need flank or skirt steak, cornstarch, salt, sugar, baking soda, water, canola oil (or vegetable oil), fresh garlic, red pepper flakes, broccoli florets, dry white wine and soy sauce. My husband and I enjoyed our second quick fry of the week. As we don’t eat beef very often, this was a nice change of pace. I made sure to thinly slice the beef and cut off most of the floret stems before cooking. The garlic and red pepper flakes infused a nice flavor and a bit of heat to the cooking oil. The beef, broccoli and wine are cooked together for five minutes until the beef is opaque and the broccoli softened. In the image that I posted on social media, my friend commented that the beef looked “gray.” I could have enhanced the photo with more color saturation, but this method of cooking steams the meat rather than sear it. Overall, it was flavorsome, the beef was moist and delicious. Beef, Broccoli and Crisp Garlic Sauté Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010). Prep Time: 25 minutes Cook Time: 10 minutes Servings: 4 Ingredients: 1 lb. flank or skirt steak 1 Tbs. cornstarch 1/4 tsp. salt 1/4 tsp. sugar 1/8 tsp. baking soda 2 Tbs. water 2 Tbs. canola oil 3 garlic cloves, thinly sliced 1/4 tsp. red pepper flakes 2 cups small broccoli florets 3 Tbs. dry white wine 2 Tbs. soy sauce Cooked white rice for serving Directions: Cut the beef across the grain into strips 3 inches long and 1/4 inch thick. In a bowl, stir together the cornstarch, salt, sugar, baking soda and water. Add the beef and stir until well mixed. Let stand at room temperature for 30 minutes. In a fry pan over high heat, warm the oil. When the oil is hot, add the garlic and red pepper flakes and sauté until crisp, about 1 minute. Transfer to paper towels. Add the beef, broccoli and 2 Tbs. of the wine to the pan, and cook until the beef is opaque and the broccoli is tender, about 5 minutes. Add the soy sauce and the remaining 1 Tbs. wine and stir for 1 minute. Transfer to warmed plates, sprinkle with the crisp garlic and serve immediately with steamed rice. Serves 4. Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010). 
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