Beef and Broccoli
The ultimate comfort food, Beef and Broccoli delivers a delightful balance of tender beef and crisp broccoli in a savory sauce. Perfect for an easy weeknight dinner, this dish will satisfy your cravings and impress your family. Try making it tonight!
Equipment
- Wooden Spoon
- Skillet
- Frying Pan
Ingredients
- 5 cups Broccoli florets
- 1.5 pounds Bottom round steak or flank steak
- 0.5 tablespoon Soy sauce
- 3 tablespoons Cold water
- 0.25 teaspoon Baking soda
- 0.5 tablespoon Cornstarch
- 1 cup Chicken broth
- 3 tablespoons Soy sauce
- 0.5 teaspoon Sesame oil
- 0.5 tablespoon Brown sugar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Vegetable oil
- 2 cloves Garlic
Instructions
- Place beef into the freezer for 15 minutes. This is an optional step that will help you cut it a little easier. While beef is freezing, stir all ingredients for the marinating liquid together. Remove meat from the freezer and cut into thin strips against the grain. Toss in marinating liquid and set aside for 20-30 minutes, stirring occasionally.
- Prep your broccoli by cutting into florets and steaming until crisp tender. You can do this on the stove with a steamer basket or arrange on a large microwave-safe dinner plate, add 1/4 cup cold water, cover with plastic wrap leaving a portion open and not tucked to vent and microwave 2-3 minutes or until steamed to your liking.
- In a liquid measuring cup, stir chicken broth together with soy sauce, sesame oil, brown sugar, and Worcestershire sauce. Set aside.
- Heat a large wok or nonstick skillet over medium-high heat to high heat. Add vegetable oil and garlic and cook for 20 to 30 seconds. Add in beef and all of the marinade, then cook until browned and almost thoroughly cooked. A little pink here-and-there is fine. Add in steamed broccoli (drain if necessary before adding to the pan) and sauce. Cook another 2-3 minutes and serve with white rice or lo mein noodles.
Notes
- Tip 1: The more accurate macros for 1 serving (1/6th of this recipe) are as follows: 214 calories, 7g F/8.1g C/29.1g P.
- Tip 2: Log any steamed rice separately.