Skip to main content

Beef with Broccoli – Better Than Takeout!



Ingredients

Instructions

Make the Marinade

  • Whisk the soy sauce, sesame oil, 1 teaspoon of cornstarch and the baking soda in a medium bowl (or you can mix the ingredients in a large zip top bag for easy clean up)
  • Slice the beef into thin strips and add them to the marinade. Let the beef marinate over the counter for 20 minutes or in the refrigerator for a few hours or overnight.

Make the Sauce

  • In a small bowl, stir together the stock, rice wine, oyster sauce and the remaining 1 teaspoon of cornstarch. Mix until well combine.

Stir Fry

  • In a wok or large skillet heat the oil over high heat. Add the marinated beef and garlic and cook for about 2 to 3 minutes stirring constantly. The beef should get a nice sear but still be rare to medium rare inside.
  • Turn the heat to medium and add the broccoli florets. Cook for about 2 minutes stirring often. Stir in the sauce and mix well. Cook for a few minutes tossing the ingredients (stir frying) constantly. The sauce will start to thicken and turned into a nice glaze. Remove from the heat, garnish with sliced green onions (optional) and serve.

Chef's Tips

  • Freeze the beef for about 30 minutes before slicing. The beef firms up and it's easier to slice.
  • Slice the beef against the grain.
  • If your sauce/glaze gets too thick after cooking, you can add additional broth to make it thinner.
  • If you like your beef rare, only cook it for about 1  minute before adding the broccoli.
  • If your broccoli is too al dente for your taste, turn the heat to low and cover the wok or skillet and let the stir fry cook for about 2 - 3 minutes. Keep in mind this will also cook the beef a bit more.

Read Full Recipe ---> Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Keto Stuffed Onion Bombs

Ingredients 4   onions   (medium-sized) 1/2   lb   ground beef   or mixture of beef and pork 1   egg Italian seasoning   to taste 1/4   cup   pork rinds   ground 2   Tablespoons   Parmesan cheese Worcestershire sauce   to taste 2   ounces   cheddar cheese   quartered Instructions Preheat oven to 350°F. Cut the ends off each end of the onion, peel, and then remove the inner layers. Your onion should be a bottomless, hollow shell, about 1/2" thick. After all onions are peeled and hollowed-out, place them in a casserole dish. In a medium-sized mixing bowl, combine the ground beef, egg, Italian seasoning, pork rinds, Parmesan cheese and Worcestershire sauce. Press about one tablespoon of the meat mixture into each onion (the exact amount you use will depend on the size of your onions). Press down with your fingers to compact the meat, making an indentation in the middle of your meet where you can insert a cube o...
Post a Comment
Read more

Pudding Fruit Salad

Ingredients 1 container (4 oz) refrigerated vanilla pudding 1/2 cup Cool Whip frozen whipped topping, thawed 1 cup seedless green grapes, halved 1 cup miniature marshmallows 1 can (11 oz) mandarin orange segments, drained 1 can (8 oz) pineapple tidbits in juice, drained 1 cup fresh strawberries, sliced Buy Ingredients   Powered by Chicory Steps Prevent your screen from going dark while you cook. 1 In medium bowl, mix pudding and whipped topping. 2 Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up to 8 hours. Expert Tips Top with additional stawberries for each serving as an optional garnish. When serving at parties, to keep the salad cold, place the bowl in a larger bowl filled with ice. Make this a kid-friendly dessert instead of as a salad, taking it from summer to fall by trading in chunks of apple for the berries and butterscotch pudding for the vanilla. This summer-fresh salad is a g...
Post a Comment
Read more

Mushroom Spinach Lasagna

INGREDIENTS 1/2  lb. lasagna noodles (dried or ready-to-bake – see recipe notes!) 3 Tbsp . extra virgin olive oil (you could use butter or ghee if you prefer) 1/2  large yellow onion, diced 4  cloves garlic, minced 1  lb. baby portobello mushrooms, sliced Kosher salt and pepper to taste 1/4 cup  flour 1.75 cup s vegetable stock (you could also use chicken or turkey stock) 1/2 cup  heavy cream 4 cup s fresh spinach 1.5 cup s shredded parmesan cheese, divided 8 oz . fresh mozzarella cheese, thinly sliced or shredded 1/4 cup  chopped parsley for garnish (optional) INSTRUCTIONS GET THE NOODLES READY. If you’re using dried  lasagna noodles , cook them according to package directions in  very salty water  until 5 minutes less than al dente. Drain and set aside. I recommend laying the noodles out in a single layer on a lightly oiled baking sheet as soon as they’re cooked – it keeps them from sticking together so they’re easier to work with late...
Post a Comment
Read more