So I know this doesn’t follow my caveman concept of cooking with ingredients the normal man (or woman) has in their pantry or fridge. Recently I have been experimenting with Asian foods and ingredients, and have found that keeping a couple of key items in the pantry helps with the creation. The oyster sauce and fresh ginger can be stored in the fridge for weeks and they can be used in many other dishes.
- ¾ lb. beef strips, sliced into thin strips
- 1 tsp. cornstarch
- 1 tsp. red pepper flakes
- 1 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 1 tbsp. rice wine vinegar (or substitute cooking sherry)
- 1 clove garlic, minced
Combine all the above ingredients and put them into fridge until you are ready to use.
Ingredients for the sauce:
- 3 tbsp. oyster sauce
- 1 tbsp. rice wine vinegar
- 1 tbsp. soy sauce
- ¼ cup chicken broth
Combine all the above ingredients and stir. Just let it sit until you are ready to use.
Final Ingredients for Broccoli Beef Mixture:
- ¾ lb. broccoli florets
- 1 tsp. fresh ginger, peeled and minced
- 2 tbsp. vegetable oil (or enough to coat bottom of pan)
- Fill a large stock pot with salted water and warm to medium high heat.
**Caveman Tip: Because the water takes so long to boil – I like to bring it to a medium high heat while you’re getting the other ingredients ready because it warms the water and gets it near boiling temps. That way, when we’re ready for the broccoli, we won’t have to wait on the water…it will be close.
- Separate the broccoli florets from the large bunch and set them aside until you’re ready for them.
- Using a large metal skillet or wok, heat the vegetable oil to medium high heat. You want the steaks to sear, but not burn. Lay the beef strips in the pan, giving them plenty of space between one another.
- Cook the strips of beef about 1 minute per side, allowing for a good sear on each side. Then remove the beef strips from heat. (Repeat the process until they are all done) When on your last bunch of beef strips, combine all beef together, and add ginger. Stir frequently for a minute, this is just to cook the ginger. Add your Sauce to the beef mixture and bring temperature up to a boil.
- Scrape all the goodness off the bottom of the pan and stir frequently. This will help thicken the sauce. Cook the meat mixture over high heat until the sauce is reduced by half and the sauce has started to thicken.
- At this point you will want to drop the broccoli in the boiling water. It will only take a minute to cook, you want to the broccoli to be firm and crisp because it will continue to cook even after you pull it from the water.
- Add your broccoli to the beef mixture & remove it from the heat.
- Serve with Caveman’s “Go-to white rice”
**Caveman MUST: about 10 minutes before you’re ready to cook the beef, pull it from the fridge and bring up to room temperature.
**Caveman Tip: Overcrowding the beef strips will cause the pan to lose too much heat, and you want to get a good sear on your beef, so spacing is crucial! Otherwise you could boil your meat. (not good) You may need to cook a couple of rounds of beef in the pan to do it right.
(At some point you may want to get your water up to a boil now)
**Caveman Tip: The most common mistake people make when cooking vegetables is they over cook them to a mush. I like to pull them early because they will continue to cook even while sitting on the plate. Some people prefer to shock them in ice water to stop the cooking process but then you have to warm them back up.
Combine Broccoli and Beef: