Broccoli Beef
Fast and easy dinner that is better than takeout.
Equipment
- 1 Large wok or large skillet
Ingredients
- 4 Tablespoons canola oil
- 1½-2 pounds flank steak sliced thinly against the grain
- 2 cups broccoli florets cleaned, and sliced in half lengthwise
Sauce
- 1½ cups beef broth
- ⅓ cups soy sauce
- 3 Tablespoons brown sugar
- ¼ teaspoon black pepper
- 2 Tablespoons cornstarch
- ⅓ cup cold water
- 2 cloves minced garlic or 1 Tbsp
- 2 Tbsp minced or grated fresh ginger
Instructions
- In a small mixing bowl combine all the sauce ingredients except the cornstarch and water. Set aside.
- Heat a large frying pan or wok. Pour 2-3 Tablespoons of the canola oil into the hot pan. Carefully place the steak strips into the hot oil and stir fry until lightly browned. Do not cook all the way through. Move the steak to a large bowl using a slotted spoon, leaving the oil in the wok or pan.
- Carefully place the broccoli florets into the hot oil and stir fry for about 3 minutes. Use the slotted spoon to remove the broccoli to the bowl with the steak strips.
- Add 1 more Tablespoon of oil to the pan. Turn the heat to medium and add garlic and ginger. Stir fry for about 30 seconds. Pour in the beef broth mixture for the sauce. Turn the heat up to medium high and stir.
- With a fork, combine the cornstarch and water in a small bowl. Once the sauce starts to simmer add in the cornstarch mixture while whisking.
- Add the steak and broccoli back into the sauce till heated through. Turn the heat off. Serve over rice.
Notes
**For Gluten Free replace the soy sauce with Coconut Aminos or your favorite gluten free soy sauce.
**For a freezer meal, prepare the recipe completely except leave the broccoli out and do not prep the rice. Combine the beef with the sauce and let it cool. Freeze in a freezer bag flat. When you are ready to use, thaw the bag safely. Stir fry the broccoli, and add the contents of the bag in the broccoli and stir fry it all together. Serve over cooked rice.