Time for some culinary arts!
I’m trying out some new recipes to get us out of our dinner rotation funk, and to get some more veggies on our plate. I realize that this dish isn’t the healthiest (quite a bit of sodium from the soy sauce), but it gets us some broccoli into our tums, so that’s cool with me! I never thought I’d eat so much broccoli in one sitting and actually enjoy it! This has to be one of the best recipes I’ve tried in a long time. Super easy and no weird ingredients (like oyster sauce, which is called for in a lot of Chinese food recipes- ew!).
Prepare yourself for deliciousness. This is better than any take-out beef and broccoli I’ve ever had. It’s from the Taste of Home magazine (which has never failed me), but I’ve modified it slightly. I used fresh ginger and garlic instead of the powdered forms, but you could use either, depending on what you have.
3 tbls. cornstarch
2 tbls. plus 1/2 cup water
1 tsp. garlic (reduce to 1/2 tsp if using powder)
1 pound round steak, cut into strips
2 tbls. oil (I used peanut, because the bottle had Chinese characters on it, and it seemed appropriate)
2 heads of broccoli florets
1 cup bean sprouts (not in the original, but I LOVE bean sprouts)
1 small onion, diced
1/3 c. soy sauce
2 tbls. brown sugar
1 tsp. fresh grated ginger
Brown rice, for serving
-Combine 2 tbls. cornstarch, 2 tbls. water and garlic. Stir until smooth. Add beef and toss to coat.
-In a large pan over medium-high heat, stir-fry beef in 1 tbls. oil to desired doneness, remove and keep warm.
-Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. Add sprouts.
-In a measuring cup, combine soy sauce, sugar, ginger, 1 tbls. cornstarch and 1/2 c. water until smooth. Add to the pan. Cook and stir for 2 minutes or until thickened. Serve with rice.
Serves 4! Or 2, with lunch made for the next day (get creative with some beef and broccoli wraps made in a whole wheat tortilla with alfalfa sprouts. YUM).