Broccoli has got to be one of my top ten favorite foods. Even if it’s not yours, I can assure you that this dish will become a favorite at your table.
Broccoli Pastrami Sauté
Recipe By Chanie Nayman
- Cooking and Prep: 30 m
- Serves: 5
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No Allergens
Ingredients (5)
Main ingredients
Start Cooking
Prepare Broccoli Pastrami Sauté
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Heat oil in a large skillet over medium-low heat.
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Add onions and sauté till golden and crispy, about 15 minutes.
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Remove from skillet and place over paper towels.
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Add pastrami and garlic to the frying pan and sauté three to five minutes.
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Add broccoli and sauté another five to seven minutes.
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Before serving, sprinkle with onions.
Note:
The onions can stay in a container with the lid open a crack for four to five days. Don’t place in the fridge or they’ll become mushy.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
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Replies:
You can. But it might fall apart. -
Replies:
You probably can. All the components would freeze well. But it might be watery when you defrost so it would need to be sauteed again. not eaten straight from the freezer.
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Replies:
For sure. Maybe undercook a bit, otherwise the broccoli will get droopy.
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-
Replies:
You can. But it might fall apart.
-
Replies:
You probably can. All the components would freeze well. But it might be watery when you defrost so it would need to be sauteed again. not eaten straight from the freezer.
-
Replies:
For sure. Maybe undercook a bit, otherwise the broccoli will get droopy.
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