If you’ve been following my blog for a while, you know that I love asian food. Mexican cuisine? Meh. Italian? It’s okay. But, plop anything that involves the fantastic flavors of Thai/Japanese/Korean/Vietnamese/Chinese cuisine in front of me, and I will demolish the entire plate of food.
One thing I’m not a fan of is the overall nutrition of some of the classic take-out items that are readily available. (I’m looking at you, Panda Express. Give me all of your orange chicken).
That’s why I was ecstatic when I made a healthier version of a classic Chinese favorite to be both delicious and good for you! Give a round of applause for (are you clapping yet?) this broccoli and beef recipe! **nutrition posted below**
I won’t lie, I was running around the house is cooking-ecstasy when I first tasted the fruits of my labor. There was some dancing to Taylor Swift and then I proceeded to eat almost all of it before realizing that I had to take a quality picture to share with you guys. I can’t get over how delicious the sweet and salty combination turned out and how quickly dinner came together.
When I usually try a new recipe, it takes me much longer than usual to cook it up since I’m constantly modifying, tasting, and taking my time to make it as perfect as possible. This recipe for broccoli and beef was ready in 30 minutes flat… on the first try!
The broccoli stays nice and crunchy and the florets soak up all of the mouthwatering pan juices! Just include some brown rice, and you got a tasty and healthy meal!
- 2 tbsp cornstarch, divided
- ½ tbsp diced garlic
- ½ lb sirloin tip side steak, cut into strips
- 1.5 tbsp vegetable oil
- 4 cups broccoli florets
- ½ small onion, cut into thick slices
- 1 red bell pepper, sliced
- ¼ cup soy sauce, or to taste
- 1.5 tbsp brown sugar
- 2 tsp diced ground ginger
- sesame seeds (optional)
- In a small bowl, add together 1 tbsp of the cornstarch, 2 tbsp water, and diced garlic.
- Add the beef to the bowl and coat each piece evenly.
- In a large skillet, heat ½ tbsp of the oil and stir fry the beef until done. Don't overcook. Remove the beef and place on a plate.
- Add another tbsp of oil to the pan and cook the broccoli, bell pepper, and onion until cooked, but still crisp.
- Return the beef into the pan.
- In a small bowl, combine the soy sauce, brown sugar, chopped ginger, ½ cup water, and 1 tbsp cornstarch, whisking until the mixture becomes a smooth sauce.
- Add the sauce to the pan and cook for 3-4 minutes until thickened.
- Serve over rice or as is!
I’m also linking up ti WIAW so I can share this delicious recipe with the blogging world!