Beef with Broccoli

Tonight’s dinner is one of my favorites to order when out at my local Chinese restaurant. Sometimes rather than go out, I make this simple and tasty dish at home so I wanted to share it with you. In my opinion, this dish is diet-friendly. It has a moderate amount of beef for the protein, you can control the amount of starch through the portion of rice (or noodles) you pair with it and the rest is vegetables and sauce. So… easy to prepare, flavorful, and healthy – what’s not to like! With all that going for it, let’s get cooking!

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Beef with Broccoli

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 1

Ingredients

6 oz top round beef, approximately ½ inch thick and sliced thinly
6 oz broccoli flowerets
2 oz carrot, sliced thinly on the diagonal
2 oz onion (or shallot), sliced thinly
1 tbsp garlic, minced (about 1 large clove)
1 tbsp ginger, minced and divided
1 tsp brown sugar
2 tbsp soy sauce, divided
2 tbsp Chinese rice wine, divided
2 tbsp oyster sauce
2½ tbsp chicken broth
1 tsp cornstarch
1 tsp sesame oil
2 tbsp peanut oil, divided
¼ cup water
green onion tops, thinly sliced for garnish (optional)
sesame seeds for garnish (optional)

Instructions

Prepare all the vegetables and meat prior to beginning to cook.
Add 1 tablespoon of soy sauce and 1 tablespoon of rice wine to the meat and marinate at room temperature for 30 minutes.
In a small bowl, add the cornstarch and half the soy sauce.
Stir or whisk to dissolve the cornstarch.
Add the sugar, oyster sauce, chicken broth, sesame oil and remaining rice wine.
Whisk to combine before adding half the ginger to the sauce.
Set aside the sauce for use later.
In a large wok or skillet, heat 1 tablespoon of peanut oil over Medium-High heat.
When just beginning to wisp with smoke, add the broccoli and stir fry for approximately 1 minute.
Add water and cover for 1 minute to steam the broccoli.
When the water has evaporated, remove the broccoli to a bowl and cover to keep warm.
Add the remaining peanut oil to the wok or skillet which is still over Medium-High heat.
When it shimmers and begin to wisp with smoke, add half the beef flat to the pan.
Cook for 1 - 2 minutes until browned before turning.
Set the cooked beef to the cool side of the pan and cook the remaining beef the same way as the first half.
Spread the beef across the bottom and add the onions (or shallots) and cook for 1 to 2 minutes.
Add the carrot and stir fry for 1 minute.
Add the garlic and ginger, stir frying until fragrant approximately 1 minute.
Reduce the heat to Low/Medium-Low then add the sauce mixture.
Stir to combine as it boils and thickens.
If too thick, thin with a little water.
Add the broccoli and stir to combine and coat with sauce.
Serve with rice (or noodles) and garnish with green onion and/or sesame seeds.

Notes

Here is a time saving tip: Prepare the meat first so while it marinates you can prepare the vegetables.

Prepare all the vegetables and meat prior to beginning to cook. Add 1 tablespoon of soy sauce and 1 tablespoon of rice wine to the meat and marinate at room temperature for 30 minutes.

In a small bowl, add the cornstarch and half the soy sauce. Stir or whisk to dissolve the cornstarch. Add the sugar, oyster sauce, chicken broth, sesame oil and remaining rice wine. Whisk to combine before adding half the ginger to the sauce. Set aside the sauce for use later.

In a large wok or skillet, heat 1 tablespoon of peanut oil over Medium-High heat. When just beginning to wisp with smoke, add the broccoli and stir fry for approximately 1 minute.

Add water and cover for 1 minute to steam the broccoli. When the water has evaporated, remove the broccoli to a bowl and cover to keep warm.

Add the remaining peanut oil to the wok or skillet which is still over Medium-High heat. When it shimmers and begin to wisp with smoke, add half the beef flat to the pan. Cook for 1 – 2 minutes until browned before turning.

Set the cooked beef to the cool side of the pan and cook the remaining beef the same way as the first half.

Spread the beef across the bottom and add the onions (or shallots) and cook for 1 to 2 minutes. Add the carrot and stir fry for 1 minute. Add the garlic and ginger, stir frying until fragrant approximately 1 minute. Reduce the heat to Low/Medium-Low then add the sauce mixture.