Better Than Takeout Broccoli Beef Recipes
BETTER-THAN-TAKEOUT BEEF WITH BROCCOLI
This homemade beef and broccoli really is BETTER than takeout and it's definitely FASTER! This EASY Chinese restaurant copycat recipe is a family favorite!
Provided by Averie Sunshine
Categories Beef
Time 20m
Number Of Ingredients 13
Steps:
- To a large ziptop bag, add the steak, cornstarch, seal, and toss to coat. Set aside while preparing the sauce.
- To a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant, taking care not to scorch it.
- Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce the heat to low and simmer for about 5 minutes, or until slightly thickened and reduced. While it simmers, sear the steak.
- To a large skillet, add the remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and the steak. Cook over medium-high or high heat until steak is cooked through, about 5 to 7 minutes, flipping the pieces intermittently to ensure even cooking.
- Add the broccoli.
- Evenly drizzle in the soy sauce mixture, noting it will bubble up dramatically. Toss the beef and broccoli to coat evenly with the sauce. Simmer for about 3 to 5 minutes at medium-high, or until the broccoli is as crisp tender as desired.
- Optional - If your sauce hasn't thickened up as much as you'd like and your broccoli is done or nearly done, and you want a sauce that clings better and isn't as thin, simply dissolve 1 tablespoon cornstarch in 1 tablespoon water (called a slurry), add it to the skillet, stir for about 1 minute, or until your sauce has thickened to your desired level. Since I used 6 cups broccoli, the natural water and juices that escaped from it thinned out my sauce, so I needed to use a slurry.
- Turn off the heat, add the green onions, and stir to incorporate.
- Optionally, evenly sprinkle with red pepper flakes (makes the dish taste more authentic and gives it flavor without adding much heat), optional sesame seeds, and serve immediately.
Nutrition Facts : Calories 783 calories, Carbohydrate 91 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 29 grams fat, Fiber 26 grams fiber, Protein 53 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1300 grams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
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- Slice the beef, against the grain, into very thin 1/8" strips. Place the meat in a medium size bowl or in a large ziploc bag, sprinkle with cornstarch and add the soy sauce. Stir or seal the bag and press to coat. Let the meat rest on the counter for at least 10 minutes, or up to 1 hour. Stir together the sauce ingredients in a small bowl and set aside.
- Heat about 2 teaspoons of coconut oil in a large skillet over medium high heat. When the oil is rippling hot, add half of the beef strips. Spread across the skillet in and cook without stirring for 1 minute. Stir or toss with tongs and spread across the skillet again. Cook 1 more minute. Be careful not to overcook the meat, it should be just barely cooked through and still very tender. Carefully transfer the meat to a dish with a lid. Drain any extra liquid and add another 2 teaspoons of coconut oil to the hot skillet. Repeat the above steps with the remaining meat. Add the last of the cooked meat and any juices to the dish and cover tightly with lid.
- Add the last 2 teaspoons of coconut oil to the hot skillet and add the broccoli. Toss to coat and then add the water and cover with lid. Reduce the heat to medium and let the broccoli steam for 2 minutes. Uncover and push the broccoli to the sides of the skillet. Add the garlic and ginger mixture to the center of the skillet and let it cook for about a minute, until it is fragrant. Stir to combine and add the meat back to the skillet. Toss to combine and add the sauce to the skillet.
- Increase the heat to medium high and cook, stirring and tossing occasionally, for about 1-2 minutes, until the sauce has thickened and is evenly coating all the meat and vegetables. Serve by itself or over rice. Enjoy!
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