Buffalo & Broccoli Stir-Fry
Buffalo & Broccoli Stir-Fry
Rated 3.5 stars by 2 users
Author:
Jill O’Brien
Super quick, super easy, super delicious!
Ingredients
- 1 - pound Wild Idea Ground Buffalo
- 3 - spring onions, bulbs halved and sliced, greens sliced
- 1 - large head broccoli, flowers with tender part of stem
- 2 - tablespoon sesame oil + more if needed
- 2 - tablespoon Asian fish sauce
- 1/4 - cup rice vinegar
- 3/4 - cup organic chicken broth or water
- 2 - tablespoons soy sauce
- 2 - teaspoons sriracha sauce
- 1 - tablespoon cornstarch
- 2 - tablespoons brown sugar
- 1 - tablespoon fresh grated ginger
- 4 - garlic cloves, chopped
- 1 - teaspoon black pepper
- salt to taste
Ingredients:
Optional: chili flake, chopped peanuts, chopped cilantro
Directions
Preparations:
Mix together the Asian fish sauce, vinegar, broth, soy sauce, srirachia, cornstarch, brown sugar, ginger, garlic and black pepper. Set aside.
In a heavy bottom large skillet or wok over medium high heat, heat the oil.
Crumble in the ground buffalo and break up further with a spatula as it cooks.
When lightly browned add the sliced onion bulbs and continue to stir-fry until the meat is nicely browned. Add more sesame oil if needed.
Add the sauce mixture and stir to incorporate.
Nestle in the broccoli and cover the pan. Reduce heat to medium and cook for seven minutes or until broccoli is el dente.
Sprinkle in amount desired of the sliced green of the onions, reserving any remaining to pass with dish.
Season with salt to taste and add red pepper flake or serve on the side.
Serve over rice and garnish as desired.
Very good food. I will come again.
I love anything that takes twenty minutes. Thanks for sharing it and I would never have thought it would have been so tasty to do asian fusion buffalo.