Chinese
Weeknight Beef and Broccoli
Better than takeout and not much slower. Slicing the beef thin and across the grain is the trick to keeping it tender.
- Prep12 min
- Cook13 min
- Total25 min
- Cost (est.)$4.75/serving
- Levelmedium
Kid-friendly
Servings
Ingredients
Produce
- 1½ lb broccoli crowns, cut into bite-size florets
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Meat
- 1¼ lb flank or sirloin steak, sliced thinly across the grain
Pantry
- 1½ cups long-grain white rice
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp toasted sesame oil
- 2 tbsp cooking oil
- ½ cup water
Estimated cost: about $19.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Start the rice according to the package directions, usually about 18 minutes.
- Whisk the soy sauce, brown sugar, cornstarch, sesame oil, and water in a bowl. Toss the beef with a spoonful of this sauce.
- Heat 1 tablespoon of oil in a large skillet over high heat. Sear the beef in a single layer for 1 to 2 minutes per side, until browned. Move it to a plate.
- Add the remaining oil and the broccoli with 2 tablespoons of water. Cover and steam for 3 minutes, until bright green and just tender.
- Uncover and add the garlic and ginger. Stir for 30 seconds, then pour in the sauce and return the beef to the pan.
- Cook for 1 to 2 minutes, stirring, until the sauce thickens and coats everything. Serve over the rice.
Equipment
large skillet or wok, saucepan for rice
Tips
- Freeze the beef for 15 minutes before slicing so it cuts into thin, even strips.
- Do not crowd the pan or the beef will steam instead of browning.
Easier for kids
- Steam the broccoli separately and serve it on the side for kids who don't like it touching the sauce.
- Slice the steak extra thin so it is easy to chew.
