I like to go out for Chinese food as much as the next girl, but every once in a while I get this strange yearning deep in my Irish-American heart to Make It Myself. This is often a bad, bad idea, but sometimes I do get lucky…and for some reason it is usually with a beef stir fry of some sort. Last time I went down this road it was with a recipe for beef with sugar snap peas, but this time I opted for the old classic beef with broccoli. Because sometimes you just want to stick with the traditional dishes, Chinese-Irish-American-wise.
This easy recipe has just the right amount of simple ingredients to let the beef and broccoli stand out without being overwhelmed by a thick sauce. There’s a sauce, but it’s a nice light concoction of garlic, ginger, red pepper and soy sauce with just enough chicken broth to hold it all together. So not only was it scrumptious, but it made me feel angelically healthy and low-calorie.
That is, until I break the bacon out again tomorrow.
- 2 1/2 tablespoons cornstarch
- 3/4 pounds sirloin steak, thinly sliced against the grain
- 2 teaspoons canola oil
- 1 cup chicken broth
- 6 cups broccoli florets (about one large head)
- 1 tablespoon fresh ginger root, minced (do this in your food processor)
- 2 cloves minced garlic
- 1/4 teaspoon red pepper flakes
- 1/4 cup soy sauce (use low sodium if you are sensitive to salt)
- 1/2 cup water
- Sesame seeds for garnish
- Combine cornstarch and beef and toss to coat.
- Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.
- Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
- In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
- Return beef and accumulated juices to pan; toss to coat, and serve.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour. My mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
Framed Cooks is delighted to have appeared on these great sites!