BEEF AND BROCCOLI

Beef and broccoli go together like peas and carrots.  I’d say even better than! This recipe is simple and delicious, and doesn’t use ingredients such as sugar or cornstarch which is often found in other recipes.  Whenever I am craving any sort of take-out food I whip up a stir-fry such as this one or my Five-Spice Chicken and always end up satisfied.

In my stir fries I usually always use liquid aminos, rice wine vinegar, and fish sauce.  The combination of these flavors packs in a serious punch! I prefer to make my own versus getting takeout.  Even though the dish sounds healthy, restaurant versions can often be filled with excess oils and additives such as MSG.  While the use of MSG is controversial (and you can always order without) there are plenty of other reasons to just make it yourself.

My top five reasons to make your own beef and broccoli:

1. Control the quality of your meat and produce
2. Customize the veggies that you like, and the amounts that you like.  Add in extra veggies to make it more filling
3. Control the amount of sodium, oils, sugars, and other unknown/hidden ingredients
4. Save time.  You can usually whip this up quicker than it takes to call in an order and drive to pick up.
5. Save money.  It’s always about those dollar bills!

Stir Fry Variations

I prefer to leave my beef and broccoli exactly as is, using only beef and broccoli.  However, the beauty of stir fries is that you can adjust your ingredients however your heart desires! Have some peapods or bell peppers in the fridge that you want to use up? Perfect, add those in!  Carrots, onions, water chestnuts, bean sprouts, mushrooms, and leafy greens are all great additions to any stir fry.

You can also play around with the proteins as well.  Try using pork loin, chicken, or shrimp instead.  If you are using beef, stick with a lean choice such as flank, top round, sirloin, or filet mignon (if you’re splurging!).

Beef and Broccoli

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course dinner, lunch, Main Course

Cuisine Chinese

Ingredients

  

• 1 pound flank steak cut against the grain into bite size strips roughly ½” thick by 2” long
• 1 ½ tbls liquid aminos
• 1 tbls water
• 2 tbls rice wine vinegar
• 1 tsp fish sauce
• 2 tsp sesame oil
• ½ tsp red pepper flakes divided optional
• 3 tsp avocado oil or extra virgin olive oil divided
• 3 cloves garlic minced
• 1 small shallot minced
• ¼ cup chicken or beef stock or bone broth
• 12 ounces of broccoli trimmed into bite sized pieces
• Sesame seeds

Instructions

 

• Prepare the marinade by combining the liquid aminos, water, rice wine vinegar, fish sauce, sesame oil, and ¼ tsp red pepper flakes in a medium sized bowl. Add steak into marinade and mix well to thoroughly coat the meat and set bowl aside to sit at room temp while you prep your other ingredients.
• Heat large skillet over medium/high heat and add 2 tsp of avocado/olive oil to pan. Add steak to pan, allowing as much marinate to drip off as possible, while reserving the marinade. Sear steak on both sides, roughly 3-4 minutes total, and transfer to plate.
• In same pan, add the remaining 1 tsp of oil, and cook shallot for a few minutes. Next, add the garlic and remaining ¼ tsp of red pepper flakes and cook for another minute. Then, add the remaining marinate and allow to boil for a minute or so.
• Add in the broccoli and the stock/broth and cook broccoli to your desired tenderness.
• Return the steak back to the skillet and mix well.
• Top with sesame seeds as garnish.

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