This delicious dish is a play on the American Chinese dish which you can make at home!
| Servings | Prep Time |
| 2-3 people | 10 minutes |
| Cook Time | Passive Time |
| 20 minutes | 5 or more hours |
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This delicious dish is a play on the American Chinese dish which you can make at home!
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Ingredients
Beef and Broccoli ingredients
- 1 lbs flank steak or stir fry beef
- 1-2 tbsp olive oil or vegetable oil
- 1 lb broccoli I usually just used one or two big heads
- 2 tsp sesame seeds optional garnish
Stir Fry Sauce Ingredients
- 1 tsp freshly grated ginger or powdered
- 2 tsp grated or finely chopped garlic from 3 cloves
- 6 Tbsp soy sauce or gluten free Tamari
- 3 Tbsp packed brown sugar
- 1 1/2 tbsp corn starch
- 2 tbsp sesame oil
Servings: people
Instructions
Prep
- Finely slice or cube the steak (as preferred) and add all the stir fry sauce ingredients to steak in container and allow to marinate in the refrigerator for at least 5 hours. I like to prep my steak the morning of so it is ready by dinner time, but you can also let it marinate over night. You can choose to add corn starch to the stir fry sauce when you cook the beef later if you want a thicker sauce
Stir Fry Instructions
- Start the rice first if you would like to serve with rice. In a large skillet on medium heat, heat the broccoli (cut into florets) and 2 tbsp water until the broccoli is bright and crisp-tender. If you prefer your broccoli softer you can add a tbsp or 2 more water and let cook covered for a few more minutes to let it steam. Remove broccoli from pan once cooked. Increase the heat to high and add 1 or 2 Tbsp of oil. Add the beef in a single layer and saute for about 2 minutes per side or until just cooked through. Be sure to pull out a piece and check for doneness. (I like my steak medium rare, but cook to your preference!) Add the sauce (that the beef was marinated in), reduce heat and let simmer for 3 or 5 minutes. If you chose to add the corn starch, the sauce will thicken. Add the broccoli back into the pan and add in water by the Tbsp if a thinner sauce is desired. Serve over rice!
Recipe Notes
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