Thursday, January 15

Beef and Broccoli

Make the Chinese take-out favorite at home in less time than you can order delivery

We finished a week of our healthy eating cleanse and are slowly incorporating some other foods back in our diet, including a little more meat. Our friends told us about this beef and broccoli recipe from Brown Eyed Baker, which I lightly adapted and made for dinner this week. It goes heavy on the broccoli, which, alongside the lean flank steak, makes for a pretty healthy dish. I served it with some quinoa to add bulk and help absorb some of the extra sauce. Like pretty much all stir-fries, this recipe is super quick to make and it's important to have all the ingredients prepped in advance because the actual cooking process takes just a few minutes. It's an easy, inexpensive, and healthier way to enjoy a favorite Chinese dish at home

More Quick & Healthy Asian Recipes:
- Orange Chicken Stir-Fry
- Peanut Noodles with Seared Beef
- Lemongrass Pork Meatball & Quinoa Bowl

Chinese Beef & Broccoli:
- 1 1/2 lb. broccoli, cut into florets
- 1 lb. flank steak, sliced thinly against the grain
- 2" piece of ginger, peeled and finely grated or minced*
- 3 cloves of garlic, minced
- 3/4 c. water
- 1/4 c. oyster sauce
- 5 tbsp. soy sauce, divided
- 1 tbsp. plus 1 tsp. cornstarch
- 1 tbsp. canola oil
- 2 tsp. rice vinegar
- 2 tsp. brown sugar
- 1 tsp. sesame oil, divided

  • Combine the beef, rice vinegar, 1 tbsp. soy sauce, and 1/2 tsp. sesame oil in a large resealable bag and use you hands to rub the marinade into the meat. Let sit at room temperature for 15-20 minutes.
  • Meanwhile, bring 1" water to a boil in a large pot, add in the broccoli, and cover with a lid. Cook the broccoli for 2-3 minutes, then drain.
  • In a bowl, combine the 3/4 c. water, oyster sauce, remaining 1/4 c. soy sauce, cornstarch, brown sugar, and remaining 1/2 tsp. sesame oil and set the sauce aside.
  • In a wok or large skillet, heat the canola oil over high heat.
  • Add in the beef and sear for 30 seconds, then flip and add in the garlic and ginger. Stir and cook until the beef is no longer pink, about 30-60 seconds.
  • Remove the beef with slotted spoon and in the sauce. Let the sauce come to a boil, then lower to a simmer and add in the beef and broccoli.
  • Stir everything together and let cook until hot, about a minute.
  • Serve with rice or quinoa.

Serves four
*I like to use a microplane to finely grate the ginger.