beef and broccoli is a staple dish which you’ll find at almost all chinese American restaurants or takeout places. i like red meat and broccoli because (a) i can’t withstand some thing with soft and engaging strips of flank steak, and (b) it’s such an easy one-pan stir fry recipe that takes less than half-hour overall. also, in case you’re a massive broccoli fan like me, you’ll love those juicy and flavorful bites of broccoli in between mouthfuls of meat and rice.
Ingredients
- 1 pound flank steak sliced into 1/4 inch thick strips
- 3 cups small broccoli florets
- 1/2 cup beef stock
- 5 cloves garlic minced
- 2 tablespoons corn starch
- 1 tablespoon canola oil
For the sauce:
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar
- 2 teaspoons corn starch
Instructions
- Toss sliced beef in a large bowl with corn starch.
- Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
- Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
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