Beef with Broccoli

Beef with Broccoli is a new recipe in our rotation, and an instant hit.  It’s both easy to make and nutritious.  The cornstarch coating on the beef is called “velveting”, and it tenderizes the beef (almost) like your favorite Chinese take-out.  The key to the beef is to cook it in small batches, just covering the skillet in a single layer.  If you overcook the beef it will get tough.  Also, the addition of the cayenne pepper gave the recipe the kick it needed, but you could reduce it if it seems too spicy.  I recommend letting the beef marinade/velvet overnight.  If you chop the vegetables the night before too this meal will come together fast when you’re trying to feed the hungry and impatient masses.

Beef with Broccoli

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Course Main Dish

Cuisine Asian

Ingredients

  

• 1 1/2 lbs. steak
• 5 cups broccoli florets
• 1 medium onion cut into wedges, or sliced green onion
• 3 1/2 cups cooked rice

Beef marinade

• 3 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon garlic powder

For the sauce

• 1 tablespoon cornstarch
• 2 tablespoons brown sugar
• 1/2 cup soy sauce
• 1 1/2 teaspoon ground ginger
• 3/4 cup beef broth
• 1/4 to 1/2 teaspoon red cayenne pepper

Instructions

 

• Slice steak into very thin strips about 3 inches long. Toss with marinade mixture in a large zip top bag until evenly coated, and allow to marinade overnight if possible.
• Stir fry the beef quickly in small batches until browned. Remove from the pan.
• Stir fry the broccoli and onions until the broccoli is bright green and slightly softened.
• While it cooks, mix the sauce in a large liquid measuring cup, whisking to combine.
• Add the cooked beef back to the pan, and pour the sauce over everything.
• Bring the sauce to a boil to thicken and toss to coat evenly.
• Serve over cooked white rice.