Beef and Broccoli

Beef and Broccoli
I love Chinese food and beef and broccoli is one of my favorite dishes. If you haven’t noticed, I enjoy making Chinese food at home often because it’s usually quick and easy to throw together and so much healthier. I even have a whole section of the door to my fridge dedicated to Asian condiments so that I always have the necessary ingredients on hand. But, I do have a problem with collecting condiments so I guess this shouldn’t be a big surprise.

I made this awhile ago when I still had a huge amount of green beans growing in the garden so I threw in a big handful of those in with the broccoli. You could add any other veggies you have in the crisper such as red peppers, mushrooms or zucchini. Serve alongside some basmati or brown rice.


Beef and Broccoli
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  1. 1 tablespoon rice wine vinegar
  2. 2 tablespoons low-sodium chicken broth
  3. 5 tablespoons oyster sauce
  4. 2 tablespoons light brown sugar
  5. 1 teaspoon toasted sesame oil
  6. 2 teaspoons cornstarch
Beef and Broccoli
  1. 3 tablespoons soy sauce
  2. 1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
  3. 6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
  4. 1-inch piece fresh ginger, minced (about 1 tablespoon)
  5. 1 teaspoon peanut oil or vegetable oil, plus extra for cooking
  6. 1 1/4 pounds broccoli, cut into bite-sized pieces
  7. 1/3 cup water
  8. 3 medium scallions, sliced 1/2-inch thick on diagonal, optional
  1. In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
  2. Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.
  3. Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions and serve.
Meg's Everyday Indulgence

One comment

  1. […] we make a big Chinese feast. It usually consists of Skinny Bang Bang Shrimp, Mongolian Beef or Beef and Broccoli, fried rice and these crab rangoon as an appetizer (because clearly that’s not enough […]

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