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Humanitarian Aid on Trial in Greece

  File photo: Migrants from Afghanistan is towed by rescuers of the Refugee Rescue NGO, on the island of Lesbos, Greece. Twenty-four humanitarian aid workers have gone on trial in Greece, facing felony charges of migrant smuggling, money laundering, and membership in a criminal organization . The case, unfolding on the island of Lesbos, targets former volunteers of the now-defunct NGO Emergency Response Centre International (ERCI) , which operated search-and-rescue missions between 2016 and 2018. Among the defendants are Sarah Mardini , a Syrian refugee and professional swimmer whose story inspired the Netflix film The Swimmers , and Seán Binder , a German-Irish rescue diver. Both were arrested in 2018 for their involvement in helping migrants and refugees arriving by sea from Turkey. If convicted, the defendants face up to 20 years in prison . Greek prosecutors allege that the group facilitated illegal entry into the country by monitoring coastguard communications and relaying ...
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Beef and Broccoli

 


ender strips of steak with crisp broccoli in a rich brown sauce, beef with broccoli is a weeknight favorite.

Ingredients:

  • 1 lb. flat iron steak, sliced into 1/4-inch thick pieces
  • 4 tablespoons soy sauce, divided
  • 4 tablespoons Shaoxing wine or dry sherry, divided
  • 1/4 cup cornstarch
  • 2 tablespoons oyster sauce
  • 1/2 cup chicken broth
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 3 tablespoons vegetable oil, divided
  • 1 lb. broccoli, cut into small florets
  • 3 scallions, white and green parts separated and thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger

Instructions:

  1. Combine the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the Shaoxing wine (or dry sherry) in a bowl and toss to coat. Let marinate for 30 minutes at room temperature or 1 hour in the refrigerator.
  2. Meanwhile, combine the remaining 3 tablespoons of soy sauce with the cornstarch and stir with a fork until the cornstarch is dissolved. Add the remaining 3 tablespoons of Shaoxing wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set aside.
  3. When you’re ready to cook, heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for 30 seconds, then add the water. Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel–lined plate.
  4. Wipe any excess water out of the pan. Increase the heat to high and heat another tablespoon of oil in the pan until smoking. Add half of the beef, so that it is in a single layer, and cook without moving until the beef is well seared, about 1½ minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
  5. Add another tablespoon of oil to the pan and heat until smoking. Add the remaining beef and cook without moving until the beef is well seared, about 1½ minutes. Add the scallion whites, garlic and ginger mixture and cook, stirring constantly with the beef, for about 30 seconds.
  6. Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens. Bring to boil and cook, tossing and stirring constantly until the sauce is lightly thickened, about 45 seconds. Transfer to a serving platter and serve with rice.


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