This family-friendly beef and broccoli is prepared in one pan and is on the table in less than thirty minutes. Crispy sautéed broccoli is accompanied by tender cuts of beef in a savory sweet and savory Asian beef sauce. Get ready to delight your taste buds.
- ¼ cups Low sodium soy sauce
- ½ cups Beef broth
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 teaspoons Sesame oil, divided
- 1-½ tbsp Cornstarch
- 2 tablespoons Canola oil, divided
- 1-½ pound Beef Steak Cut Into Small Slices (about 1/4 Inch Thick)
- 1 Large broccoli crown cut into bite-sized pieces (about 4 cups)
- 2 cloves minced garlic
- 1 tbsp fresh ginger
In a medium bowl, combine soy sauce, beef broth, brown sugar, rice vinegar, 1 teaspoon sesame oil and cornstarch.
Heat 1 tbsp canola oil and 1 tsp remaining sesame oil in a large heavy skillet over medium/high heat. Add the beef in a single layer and cook until browned on both sides, about 1-2 minutes per side. Remove the beef to a plate. Cover and keep warm.
Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add broccoli and cook 30 seconds, stirring twice. Push the broccoli out of the pan. Reduce heat to medium-low. Add the garlic and ginger to the center of the pan and cook 30-60 seconds, stirring constantly.
Whisk the sauce mixture you set aside earlier. Add the soy sauce mixture to the skillet. Stir the broccoli into the sauce. Cover for 2 minutes, let the sauce thicken and steam the broccoli. Return the beef to the skillet and heat for 1-2 minutes. Serve over rice or Chinese noodles.
Note: You need a fairly good cut of beef. I use either small shoulder, tenderloin, sirloin, tri-tip, rib eye or strip.