Beef and Broccoli
A quick and easy beef steak stir-fry with broccoli florets in a soy and beef-flavored sauce made lively by the addition of brown sugar, garlic and fresh ginger.
2 tablespoons cornstarch
2 tablespoons soy sauce
1 1/2 cups beef broth
1 tablespoon brown sugar, packed
2 tablespoons vegetable oil - divided use
1 to 1 1/14 pounds sirloin beef steak, thinly sliced against the grain
Kosher or sea salt and freshly ground black pepper to taste
4 cups broccoli florets
1/2 medium onion, sliced
1 teaspoon minced garlic
1 teaspoon finely minced or grated fresh ginger
1/4 cup water
Hot cooked rice or noodles for accompaniment
- Combine cornstarch, soy sauce, beef broth and brown sugar in a 2-cup glass measure or small bowl; set aside.
- Heat 1 tablespoon oil in a large skillet over high heat; add steak and stir-fry until nicely browned. Season to taste with salt and pepper; remove from skillet and set aside, keep warm.
- Reduce heat to medium high, add remaining 1 tablespoon oil to skillet and stir-fry the broccoli, onion, garlic and ginger for about 1 to 2 minutes; add water, cover, and cook for 2 minutes.
- Remove lid, stir in cornstarch mixture, bring to a boil, stirring constantly, until thickened, about 1 minute.
- Return steak and any accumulated juices to skillet; heat thoroughly.
- Serve with hot cooked rice or noodles.
Makes 4 servings.
Tip: For a spicier version, add a pinch or two of red pepper flakes to the skillet when the broccoli is added.
Nutritional Information Per Serving (1/4 of recipe): 319.1 calories; 48% calories from fat; 16.9g total fat; 75.1mg cholesterol; 893.6mg sodium; 683.7mg potassium; 14.1g carbohydrates; 0.3g fiber; 4.1g sugar; 13.7g net carbs; 27.8g protein.