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.



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.

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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.