02 March 2010

Beef with Broccoli

 I've been in the mood for Asian food lately, and in the town where we live, there aren't a ton of choices.  There are some great restaurants closer to Cleveland, but on a weeknight, that's not an option.  Andrew and I adore Chinese takeout, but that's not particularly healthy or cost-effective.  I found a great recipe for takeout-inspired Beef with Broccoli, and it was a huge hit with both Andrew and I.

Beef with Broccoli
adapted from Epicurious

1-1/2 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. pepper
1 lb. beef tips
3 tbsp. vegetable oil
1 lb. frozen broccoli
3 cloves garlic, minced
3 tbsp. soy sauce
1/3 c. water
2 c. cooked white rice

Place broccoli into a bowl and defrost in the microwave 2-4 minutes.  Set aside.  In a large skillet over medium-high heat, heat 2 tbsp. vegetable oil until hot (but not smoking).

Meanwhile, put beef in a bowl and sprinkle the cornstarch, salt, and pepper over it.  Toss to coat throughly.

 Stir fry the beef, in batches if necessary, until cooked medium-well, about two minutes.  Remove with a slotted spoon and set aside in a bowl.

Heat the remaining tablespoon of oil in the skillet.  Add the broccoli and garlic, tossing over medium-high heat until broccoli is heated and garlic is golden brown.

Add the soy sauce and garlic to the pan and bring to a boil.  Add the meat and any juices back to the pan and cook until sauce has thickened.  I left mine over low with a cover on for about five minutes while I waited for the rice to finish cooking.

Serve over white rice.  As a salt junkie, I used additional soy sauce as a condiment, and my spice-loving husband opted for sriracha.


If you're a fan of takeout Beef with Broccoli, I think you'll love this recipe. It's quick, easy, and doesn't use any crazy ingredients you may not have on hand.  This is a great pick for a busy weeknight - you can make it in less time than it would take to order and wait for Chinese delivery.

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