Easy Beef and Broccoli Recipe

INGREDIENTS

Sauté Sauce
¼ cup low-sodium soy sauce
½ cup low-sodium beef broth
3 tablespoons brown sugar
2 teaspoons sesame oil
1 ½ tablespoons cornstarch
2 cloves garlic, minced
1 tablespoon grated fresh ginger or ginger paste
Beef and broccoli
1 pound flank steak, fl ank steak or sirloin, sliced very thinly (see notes)
2 tablespoons vegetable oil
1 large crown broccoli, cut into bite-sized florets
2 tablespoons water

INSTRUCTIONS

In a medium bowl, whisk together soy sauce, beef broth, brown sugar, sesame oil, cornstarch, garlic, and ginger . Set aside while you cook the beef and broccoli.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the meat in a single layer and fry in batches until browned on both sides. Add more oil if necessary.Once all the meat is browned, transfer it to a plate, cover and keep warm.
If necessary, add more canola oil to the same pan over medium heat. Add the broccoli to the pan and cook for 1 minute, stirring frequently. Add 2 tablespoons water and cover the pot. Steam broccoli for 1-2 minutes until crisp and tender.Transfer broccoli to a plate and cover to keep warm.
Take the reserved sauce and whip it again. Pour into the pan and simmer for 3-4 minutes to thicken the sauce. Return the beef and broccoli to the skillet, toss, and heat for 1-2 minutes. Serve with rice or Chinese noodles.

NOTES

Use a good cut of meat such as shoulder, loin, sirloin, brisket, brisket or rib-eye.
Always cut steaks against the grain and not parallel to it. Cut into thin slices about 1/8-1/4 inch thick.
There was double sauce for this photo because my husband likes to dip the rice in the sauce. Keep in mind that this almost doubles the sodium content.This recipe comes together very quickly, so have everything you need close by and, for heaven’s sake, let the dog outside.
When cooking meat, work in small batches and brown it in a single layer.
If you like stir-fries with a little spice, add 1/2-1 teaspoon Sriracha.
Do not cook broccoli for too long. It’s best tender and crispy.Other vegetables you can add include mushrooms, peppers, and peas.
This dish is best served immediately, so prepare it in advance with rice or noodles.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.

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