A quick easy beef and broccoli!
I recently went to a Chinese food Restaurant and had something similar to this dish, and loved it! It was beef with Chinese broccoli in a brown sauce. It was delicious, so I decided to re-create my own version that is literally ready in 15 minutes.
Chinese food always seems like a food that should stay away from when your trying to eat healthy. All these mysterious sauces, oils, and fried foods. Stay away from that and make this lighter take on beef and broccoli for your family. Instead of white rice I served this with whole wheat couscous and it is still one of my favorites!
What you need:
Serves 4 people
- 1 pound of stir-fry meat or flank steak thinly sliced
- 1 head of broccoli cut into florets
- 2/3 cup of reduced sodium soy sauce
- 1/2 cup of chicken stock
- 1/3 cup of agave nectar
- 2 tablespoons rice wine vinegar
- 2 tablespoons light brown sugar
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil or sesame oil if you have
- 3 tablespoons corn starch
- 1 teaspoon ground ginger
- 1/4 teaspoon of red pepper flake
What to do:
- Begin by combining ingredients for sauce: soy sauce, chicken stalk, agave, brown sugar, rice vinegar, garlic powder, 1 tablespoon olive oil, ginger, pepper flake. Whisk until combined.
- Heat olive oil in a large skillet over medium heat. Add beef cook for about 3-4 minutes total until just browned ( do not cook all the way through) remove from pan and put aside.
- Put broccoli in hot pan with the sauce from earlier and cook until broccoli is just about tender (about 5 min). Put beef back in pan and simmer for another 2-3 minutes. If sauce needs to be thicker add a little more corn starch.
- Serve immediately with a small portion of your rice!