A Maine maple twist on two takeout favorites

Life is pretty hectic outside of my kitchen this week; as a result, these dishes, which were meant for last week’s piece, didn’t get made in time for last week’s update; and, since I haven’t had much time in the kitchen since, they have to stand alone. Fortunately, they do so well, I think.

Two of my favorite dishes when ordering takeout are teriyaki and beef and broccoli; I love the salty-sweet sauce on the teriyaki steak skewers, and the rich, savory flavors that cling to the broccoli florets, so I decided to recreate those flavors in my kitchen — and in the spirit of the upcoming Maine Maple Sunday, I used maple to do it.

Maple syrup makes a great base for a teriyaki marinade, and after marinating in it for a few hours, this grilled skirt steak caramelizes beautifully, and is tender when sliced against the grain. I left the beef out of the beef and broccoli, because I didn’t see the need for a second helping of red meat in the same meal, but the maple complements the flavors in this garlic broccoli well; it’s a slightly smokier, earthier version of the original.

mapleteriyaki

 

Maple Teriyaki Skirt Steak with Garlic Broccoli

For the steak:

  • 1-2 lbs skirt steak
  • 1/4 cup maple syrup
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 garlic cloves, minced
  • 2 tablespoons garlic, grated

Combine all ingredients in a large, zippered plastic bag and allow steak to marinate at least two hours; grill to your preferred doneness and serve with steamed rice.

For the broccoli:

  • 1 bunch fresh broccoli (or about 2-3 cups frozen)
  • 1 tablespoon black soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • peanut or canola oil to prevent sticking
  • 3 cloves garlic, minced
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon maple sugar (or 2 tablespoons maple syrup)
  • 1/2 teaspoon cornstarch
  • 1 tablespoon water

Drizzle a frying pan or wok with peanut or canola oil and add garlic. Heat until it begins to become fragrant, and add broccoli. Combine remaining ingredients (except cornstarch and water) in a small bowl or measuring cup, then add to pan. Toss to coat broccoli with sauce, and cover with a lid to steam the broccoli to your desired doneness; less time if you like your veggies with a little snap, and more if you want them softer. Mix cornstarch and water together separately, and add to sauce, cooking just until thickened, and serve.

For more recipes from my kitchen to yours, please visit http://www.forkable.net.

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Fia Fortune

About Fia Fortune

Fia Fortune is a home cook who enjoys gardening, creating recipes for her two blogs, cooking for herself and her boyfriend, and trying to keep up with their blended family of four cats.