Beef and Broccoli - Classic

 

Beef And Broccoli

 

 

 Servings: 4

 Prep time: 10

 Cook time:10

 

Ingredients

 

• 1 or 2, 3 oz filets (I gave up using anything else, because of tenderness), sliced thin
• 1 head of broccoli, stems removed and chopped into bite size pieces
• 1 onion, sliced medium
• 1 oz of some red peppers for color
• 1/2 cup basmati rice
• 2 tbsp olive oil, 1 reserved

 

Sauce Ingredients:

 

• 1 tsp grated ginger
• 4 cloves garlic, minced
• 6 tbsp soy sauce
• 1.5 tbsp cornstarch
• 2 tbsp sesame oil
• 1/2 cup water

 

Instructions:

 

Sauce:

 

1. Mix all of the ingredients together in a small bowl and set aside.  You will need to stir again before adding to the stir fry, as the cornstarch will settle and the oil will separate.

 

Main Instructions:

 

1.  In a small dish, add a splash of water and the broccoli, cover and microwave for 3 minutes. 
2. Add 1 tbsp sesame oil to the pan/wok,  heat over high heat,, add the steak, it should be sizzling crazy like, and stir at least every 30 seconds to 1 minute until you see the beef cooking through and getting a bit crusty on the edges. 
3. Add the onion, and cook for 3 more minutes, then add the broccoli, all while continually stirring to make sure everything is getting even heat.
4. When the onions and broccoli are to your designed done-ness,  stir the sauce mixture and add to the pan.  It should take about 1-2 minutes to fully thicken.   Stir, turn the heat off, allowing the mixture to sit for a moment while you gather everything you need to serve, then enjoy over some cooked rice.  Garnish with sliced green onions if you like.  I added like 2 sliced of chopped red pepper for color only

 

 

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Notes:

 

I have been making beef and broccoli for years, and every single time it's either great or meh…so I started looking for consistency.  I found several of the big food bloggers that did this, or that, but the easiest in both terms of preparing AND actually having the ingredients on hand, without having to have like a bazillion different sauces on hand. 

 

This recipe is adapted from Natasha's Kitchen.  It works, and I don't have to think about it working.  We have harvested tons of broccoli from our garden, so having a recipe that uses it is good to have.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey