Stir-Fried Beef with Garlic and Rosemary

Name: Stir-Fried Beef with Garlic and Rosemary
Prep time: 25 min
Total time: 25 min
Ingredients: Coarse salt; 1 pound skirt or sirloin steak, thinly sliced across the grain; 2 tablespoons olive oil, plus 1 teaspoon for polenta; 1 head broccoli, cut into florets, stems peeled and sliced (3 cups total); 4 cloves garlic, thinly sliced; 2 sprigs rosemary; 1/4 cup balsamic vinegar; 2 tablespoons unsalted butter; 1 tube (18 ounces) prepared polenta, cut into 1/2-inch slices

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Prep Time: 25 minutes

Total: 25 minutes

Author : Martha Stewart

Stir-Fried Beef with Garlic and Rosemary

Ingredients

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Coarse salt1 pound skirt or sirloin steak, thinly sliced across the grain2 tablespoons olive oil, plus 1 teaspoon for polenta1 head broccoli, cut into florets, stems peeled and sliced (3 cups total)4 cloves garlic, thinly sliced2 sprigs rosemary1/4 cup balsamic vinegar2 tablespoons unsalted butter1 tube (18 ounces) prepared polenta, cut into 1/2-inch slices

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Instructions

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Step 1

Heat broiler. Brush a rimmed baking sheet with oil and arrange slices in a single layer; brush 1 teaspoon oil over tops. Broil 4 inches from heat, without turning, until golden and browning in spots, 20 to 25 minutes.

Step 2

Meanwhile, season steak with salt. In a large skillet, heat oil over high and swirl to coat. In batches, cook steak, undisturbed, until brown on one side, 2 minutes (do not crowd pan). Flip and cook until cooked just cooked through, 1 minute. Transfer to a plate.

Step 3

Add broccoli and 1/3 cup water to skillet and cook until broccoli is bright green and water almost evaporates, about 2 minutes. Add garlic and rosemary and cook, stirring, until fragrant, 15 seconds. Add vinegar and bring to a boil. Remove from heat, return steak to skillet and toss to coat. Add butter and swirl until melted. Season with salt. Serve over polenta slices.

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