Even now that I’m an adult that likes to eat lots of different kinds of things, nine times out of ten, Beef with Broccoli is one of my choices when we get Chinese food. And this Beef with Broccoli recipe has been in my regular rotation since my oldest was a baby. It’s quick and easy–a true 30-minute meal–but it tastes every bit as good as something from a takeout container. To start, take 1 pound of flank steak (I’ve also used London Broil when I couldn’t find flank steak) and thinly slice it. Partially freezing it first will help you cut it into nice, thin slices. Season the meat with some freshly ground black pepper.
you’re going to need some water, cornstarch, and garlic powder.
Whisk together 2 tablespoons of the cornstarch (you’ll need a little more for later) and the garlic powder,
then whisk in a few tablespoons of water until smooth. Add the beef and toss until evenly coated.
Set the meat aside and heat 1 tablespoon of oil in a large skillet over medium-high heat. I’m using our garlic olive oil just to add a little extra punch of flavor.
When hot, add the beef and cook for about 5 minutes, stirring occasionally, until cooked through. Transfer the meat to a separate dish and add the remaining tablespoon of oil to the pan. When hot, add some onions, fresh ginger, garlic,
and broccoli (and carrots, if using).
Stir-fry until the broccoli is tender-crisp, about 4-5 minutes. Return the beef to the pan and cook until heated through. While the beef is re-heating, whisk together the remaining 1/2 cup water, 1 tablespoon corn starch, soy sauce, brown sugar, Sriracha, and ground ginger.
Add the sauce to the beef mixture and cook for about 1 minute or until the sauce is thickened. Serve immediately over hot rice. Makes 4-6 servings.
For more delicious, family-friendly, healthy recipes like this, check out our new book, 400 Calories or Less with Our Best Bites. Ingredients: 3 tablespoons cornstarch 1/2 cup + 2 tablespoons water 1/2 teaspoon garlic powder 1 lb. flank steak or London broil, cut into thin slices (partially freezing helps make thinly slicing the meat easier) Black pepper 2 tablespoons extra-virgin olive oil or vegetable oil 12 ounces broccoli florets (about 4 cups), broken into bite-sized pieces 1 small onion, halved and sliced 2-3 cloves garlic, minced 1 teaspoon minced fresh ginger 2 carrots, peeled and thinly sliced (optional) 1/3 cup soy sauce 2 tablespoons brown sugar 1 teaspoon Sriracha sauce 1 teaspoon ground ginger Instructions: In a small mixing bowl, whisk together 2 tablespoons of cornstarch, 2 tablespoons of water, and the garlic powder. Sprinkle the sliced beef with freshly ground pepper. Add the sliced beef to the cornstarch mixture and toss to coat thoroughly. Heat 1 tablespoon of oil in a large skillet over medium-high heat. When hot, add the beef and cook for about 5 minutes, stirring occasionally, until cooked through. Transfer the meat to a separate dish and add the remaining tablespoon of oil to the pan. When hot, add the onions, ginger, garlic, and broccoli (and carrots, if using). Stir-fry until the broccoli is tender-crisp, about 4-5 minutes. Return the beef to the pan and cook until heated through. While the beef is re-heating, whisk together the remaining 1/2 cup water, 1 tablespoon cornstarch, soy sauce, brown sugar, Sriracha, and ground ginger. Add the sauce to the beef mixture and cook for about 1 minute or until the sauce is thickened. Serve immediately over hot rice. Makes 4-6 servings. Nutrition Information (calculated for 6 servings): Calories: 236 Fat: 9 Carbs: 18 Fiber: 3 Sugars: 8 Protein: 19
