An easy recipe for Beef and Broccoli – a popular Chinese take-out dish.
I have had this recipe for some time now, and have been wanting to try it, but for some reason, it has always scared me away. I think it is because you are using beef that is not ground – and usually the only beef I cook with is ground. I leave the rest of it to Josh to bbq. But I was feeling a bit adventurous tonight after reading so many food blogs, I decided to give it a try. Now I don’t know why I was so scared – this was really simple!! I adapted it from a recipe I found online, and I liked the changes I made. Josh loved this, and cleaned his plate. I will do a few things differently next time, but there definitely will be a next time!
The sauce didn’t thicken up as quickly as I would have liked for it to, causing the broccoli to lose it’s bright color. I probably would add a bit more cornstarch so that it will thicken faster. MORE BROCCOLI – maybe because I really like broccoli, but 4 cups was not enough for this amount of sauce and beef. And beware, this is quite saucy – I doubled the amount of sauce from the original recipe – so if you don’t like it really saucy, you may want to cut back a bit. I can honestly say I don’t remember what type of beef I bought (and I didn’t want to dig through the trash to find out) but it worked. I think most cuts would work. I would probably cut the beef into smaller, bite size pieces instead of strips next time.
- 1½ c uncooked white rice
- 1⅔ c water
- 1 lb boneless beef sirloin steak
- 4 T cornstarch
- 28 oz beef broth
- 5 t soy sauce
- 2 T brown sugar
- 2 cloves garlic, minced
- 4 c fresh broccoli florets
- Cook rice according to your preferences (I use a rice cooker)
- Slice beef into small strips.
- Combine cornstarch, broth, soy sauce, brown sugar and garlic and mix.
- In a large skillet over medium/high heat, cook meat until browned
- Stir broccoli and liquid into beef. Cook until it boils and thickens, stirring frequently.
- adapted from allrecipes.com