Asian Beef Broccoli Recipe Is Better Than Takeout (20 Minutes, 9 Ingredients) by Donna John
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Sometimes you just need Asian food in your life. When I saw a sirloin steak and broccoli in the refrigerator, I knew a beef and broccoli stir fry was on the menu. This easy broccoli beef recipe has quick prep, cooks in 10 minutes and tastes better than takeout. Seriously.
The steak is soaked in a cornstarch slurry before it is quickly cooked in a skillet until browned. After removing the steak to a plate, add the broccoli and onion and cook until they are crisp-tender. Put the beef back into the pan and add the sauce. The sauce is a mixture of soy sauce, brown sugar, garlic and ginger. The salty, sweet, garlicky sauce adds flavor and richness to the beef and broccoli dinner.
Serve this easy, high-protein beef broccoli recipe over white rice, brown rice, jasmine rice or Asian noodles. Make extra rice or noodles and pack the leftovers in containers for lunch the next day. (Read about the health benefits of protein and the health benefits of broccoli.)
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 3 tablespoons cornstarch (divided)
- 1/2 cup low-sodium soy sauce (or gluten-free tamari)
- 3 tablespoons brown sugar, packed
- 4 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 tablespoon vegetable oil
- 1 pound sirloin steak, flank steak or your favorite steak, cut into thin 1-inch pieces (I used sirloin steak)
- 4 cups broccoli florets
- 1 small onion, sliced
Here's how to make it:
- Combine 2 tablespoons of the cornstarch and 3 tablespoons of water in a bowl. Put the steak into the mixture and set aside. In another bowl, combine 1 tablespoon of cornstarch, soy sauce, brown sugar, garlic and ginger. (Use whatever steak you like best for this easy stir-fry recipe. Sirloin steak was super tender in this recipe, but flank steak would be equally as delicious.)
- Heat the oil in a large skillet over medium-high heat. Remove the beef from the cornstarch mixture and put it into the pan (don't crowd the pan). Brown on both sides. (I did this in two batches.) Remove to a plate.
- Add the broccoli and onion. Cook until broccoli is crisp-tender or to your desired doneness. (If you want softer broccoli, add a tablespoon of water to help steam it. If you're not a fan of onion, leave it out.)
- Add the beef back to the skillet and pour in the sauce. Cook, stirring, until sauce thickens, about 1 to 2 minutes.
- Serve over rice, if desired. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
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What did you do after you separated them?
I combined the two mixtures, which was a tad too thick.
A NY strip and a bag of broccoli produced a pretty good dish.
After making this, I remembered a kikoman and Karo recipe that is almost identical..
I added some heat( 2 tsp crushed reds), but overall the dish was good.
Thank you for taking the time to post these recipes.
Have followed you on twitter for some time. ;)
The problem is that the first step calls for making two corn starch slurries. Step 4 says “pour in the sauce”. So are both corn starch slurries added at this point? So, yes, this needs clarification.