Beef and broccoli take me back to my childhood, but the best part of beef and broccoli is that it’s so much more than just a nostalgia trip. It’s a quick 30-minute lunch with fresh broccoli, tender, nutritious beef, and the finest stir fry sauce you’ve ever had. This is delicious and served over hot white rice.
Prep Time: 17 minutes
Cook Time: 13 minutes
Total Time: 30 minutes
Ingredients:
Beef and Broccoli Ingredients:
- 1 lb flank steak
- 1 lb broccoli
- 2 Tbsp olive oil, or vegetable oil
- 2 tsp sesame seeds, optional garnish
Stir Fry Sauce Ingredients:
- 1 tsp ginger
- 2 tsp garlic, grated (from 3 cloves)
- 1/2 cup hot water
- 6 Tbsp mùsoy sauce
- 3 Tbsp packed light brown sugar
- 1 1/2 Tbsp corn starch
- 1/4 tsp black pepper
- 2 Tbsp sesame oil
Instructions:
- Prepare white rice first, so it’ll be ready when the stir fry is finished. To make slicing easier, cover and freeze the steak for 30 minutes.
- In a mixing dish, combine all of the ingredients for the stir fry sauce and stir well to dissolve the sugar.
- 1 tbsp oil in a large skillet over medium heat Sauté broccoli florets for 4-5 minutes, partially covered with a lid, until bright green and crisp-tender, stirring or twisting several times, then remove from the pan.
- Increase the heat to high and add 1 tbsp of oil. Cook for 2 minutes, in one layer per side, or until beef is completely cooked through. Pull a piece out quickly to see if it’s done.
- Reduce the heat to medium/low and cook for 3-4 minutes. It’ll thicken up. Stir in the broccoli until everything is well combined. If desired, thicken the sauce with 1-2 tablespoons of water. Over white rice, serve.
Notes:
If you want softer broccoli, add 2 tablespoons of water before covering ng with the lid, and the broccoli will steam cook.
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