Broccoli and minced meat

I was commenting over at The Missus Blogs a couple of days back about my favourite broccoli dish. This is something that the hubs and I eat very often, and it’s such a simple, no-brainer recipe that it never crossed my mind to blog about it. This afternoon, I made this again, and I thought I would write about it. I make this dish when I don’t feel like slaving over the stove for something wholesome.

Cooking broccoli this way retains the attractive bright green colour that I love. Stir frying on the other hand tends to turn the florets a dull unattractive green.

 

Ingredients

1 head broccoli, cut into florets

300 g minced meat (chicken, pork)

2 cloves garlic, minced

2 tsp sesame oil

2 tsp light soy sauce

1 tbsp oyster sauce (optional)

1 tsp + 1 tsp corn flour

Sprinkling of chili flakes (optional)

1 tbsp oil

1 tsp salt

Sprinkling of white pepper

 

 

 

Method

1. Marinate the minced meat with soy sauce, 1 tsp corn flour and white pepper. The longer you marinate, the better. If you do not have time, you can skip this.

2. Bring a pot of water to a rolling boil. Add salt. When water is boiling, add broccoli florets and blanch on high heat for 3-4 minutes. Do not overcook! Drain water immediately.

3. Meanwhile, in a nonstick pan, heat oil. Add garlic and saute. When fragrant, add in chili flakes and minced meat.

4. Brown meat till there are no pink bits left. Add more white pepper.

5. If you like your meat with a bit of sauce to it, add oyster sauce, water and 1 tsp cornflour to thicken.

6. Place broccoli florets on a dish, drizzle with a little sesame oil and add minced meat on top. Serve hot with white rice.

 

I could eat this everyday. You get your fiber and protein all in one dish, and with rice, you get your carbs too. Best of all, it’s super easy to make.

On a totally unrelated note, I’m absolutely loving the peaches that are in season now. So for those of you who can’t have the yummy fruits that I’m enjoying, here’s a picture for you LOL

 

Want some?