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Easy Beef and Broccoli


  • Author: Michelle Burns
  • Total Time: 0 hours
  • Yield: 4 servings 1x

Description

Quick meal.

Nutritional information does not include rice or noodles


Ingredients

Scale
  • 2 tbs cornstarch, divided
  • 2 Tbs broth or water
  • 1 pound flank steak, cut into thin 1-inch pieces
  • 1/4 cup soy sauce
  • 3 tbs light brown sugar, packed
  • 1 tbs garlic, minced
  • 2 tsp fresh ginger, grated
  • 2 tbs avocado, peanut, or coconut oil, divided
  • 4 cups broccoli florets and stems (cut into small pieces)
  • 1/2 cup onion, sliced
  • 1/2 red bell pepper, cut into 1-inch pieces
  • 1 medium carrot, cut into 1-inch pieces
  • 3 tbs rice vinegar
  • 2 tsp sesame oil

 


Instructions

  • In a large bowl, whisk together 1 tbs cornstarch and 2 tbs broth or water.
  • Add the beef to the bowl and toss to combine.
  • In a separate small bowl, whisk together the remaining cornstarch with the soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil. Set aside
  • Heat a large nonstick sauté pan or wok over medium heat
  • Add 1 tbs of oil and once it is hot, add the beef, stirring constantly until the beef is almost cooked through.
  • Using a slotted spoon, transfer the beef to a plate and set it aside.
  • Add the remaining oil to the pan and once it is hot, add the carrot and broccoli stems.
  • Cook, stirring occasionally until the vegetables are crisp-tender, about 3-4 minutes.
  • Add the onion, red pepper, and broccoli florets.
  • Cook, stirring occasionally about 3-4  minutes, until the broccoli florets are just tender.
  • Return the beef to the pan and add the prepared sauce.
  • Bring the mixture to a boil and cook, stirring for 1 minute or until the sauce thickens slightly.
  • Serve with rice or noodles.

Notes

To guarantee bright green broccoli, blanch the broccoli in boiling water, then drain and dry it very well before adding it to the pan. If you opt for this additional blanching step, reduce the cooking time of broccoli to 2 minutes and add it after the other vegetables have cooked for about 4 minutes.

Source:  Just a Taste

  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Category: entree
  • Cuisine: Asian

Nutrition

  • Calories: 847
  • Fat: 17.22 g
  • Carbohydrates: 159.49 g
  • Protein: 19.7 g
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