Broccoli Beef

Here’s a super tasty broccoli recipe for you- the sauce is perfect for the broccoli & the beef.  It’s not really difficult, but it looks & tastes impressive 🙂 I modified the sauce, because the original called for oyster sauce.  My rule is to never buy a new ingredient, unless I’ll use it at least twice.

I’ll definitely be making this recipe again- Cody also approved & has already requested a repeat.

Broccoli Beef

Adapted from Prevention RD

Ingredients:

  • 3 tb low-sodium soy sauce
  • 1 1/2 lb flank steak (I used mule deer back-straps & it turned out fine)
  • 1 tb rice wine vinegar
  • 5 tb low-sodium chicken broth
  • 2 tb light brown sugar
  • 1 tsp toasted sesame oil
  • 2 tsp cornstarch
  • 6 cloves garlic, minced
  • 1/2 tsp ground ginger
  • 3 tsp olive oil
  • 1 1/4 lb broccoli, cut into bite-sized pieces
  • 1/3 c water
  • 2 c rice

Directions:

  • Cut the steak into 2 inch wide strips, 1/2 inch thick.  Combine with soy sauce in a medium bowl; cover & place in refrigerator for at least 10 minutes
  • Cook rice according to package directions (or, boil 2 cups of water.  Add 2 cups of rice & remove from heat.  Cover & allow to sit for 5 minutes)
  • Whisk the sauce ingredients together in a small bowl: vinegar, chicken broth, brown sugar, sesame oil, and cornstarch
  • In another bowl combine garlic, ginger & 1 tsp olive oil
  • Heat 1 tsp olive oil in a large skillet over high heat; add marinated beef to pan.  Brown steak pieces, then remove from pan
  • Heat 1 tsp olive oil in the same pan.  Add broccoli & water.  Cover pan & cook on medium heat until broccoli is steamed tender-crisp, about 2 minutes
  • Push the broccoli to the side.  Add the ginger-garlic to the pan & cook for about 30 seconds, smashing with a spoon. Stir into the broccoli
  • Add beef back to the skillet & combine with broccoli.  Whisk the sauce again & add to the skillet
  • Cook, stirring constantly, until sauce thickens (about 1-2 minutes).  Serve over rice
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