Easy Beef and Broccoli
Serves 4
Quick and easy way to get your Asian food craving satisfied!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For the Beef
  1. 2 tablespoons cornstarch
  2. 2 tablespoons water
  3. 1/2 teaspoon garlic powder
  4. 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
  5. 1 tablespoon vegetable oil
For the Vegetables
  1. 4 cups broccoli florets
  2. 1 small onion, cut into wedges
  3. 1 tablespoon vegetable oil
For the Sauce
  1. 1/3 cup reduced sodium soy sauce
  2. 2 tablespoons brown sugar
  3. 1 teaspoon ground ginger
  4. 1 tablespoon cornstarch, divided
  5. 1/2 cup water
  6. Hot cooked rice
Instructions
  1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
  2. Stir-fry broccoli and onion in 1 tablespoon oil for 4-5 minutes.
  3. Return beef to pan.
  4. Combine soy sauce, brown sugar, ginger, 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan. Cook and stir for 2 minutes.
  5. Serve over rice.
Notes
  1. For added zip to your meat, use the sauce to marinade your meat and let it remain in the marinade for at least 2 hours (overnight is even better - but if you're pushed for time, it's tasty without doing any marinade at all!). If you DO marinade your meat, you can skip the dredging of the meat. Don't panic about using the marinade for your sauce, just make sure that you boil it for a minimum of 5 minutes to kill any bacteria that might be lingering in it.
  2. If you want a more garlic taste, add some minced garlic. If you want a spicy kick, add some dried red pepper flakes (go light on these - a little bit goes a VERY LONG way).
  3. I don't think it makes enough sauce, so I always double the sauce recipe. But that is personal opinion (you will end up with about 2/3 of a cup of sauce, which is just a few tablespoons per person).
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