Years and years ago, Lisa, introduced me to her Beef and Broccoli! Right at that moment I seriously thought that she must have seriously slaved over the stove all afternoon for it. It just seemed like one of those meals that was just a lot of work and quite time consuming!
I later got the recipe from her and learned – I was dead wrong! It is actually a pretty quick meal and I ALWAYS get amazing reactions from people (who are probably thinking that I slaved all afternoon over it)!! hehe 🙂
One quick tip that I am going to throw out there – depending on your family size – if you have a large roast, then you can probably get two meals out of the one roast. I will either just (approx) double the recipe, so that we have lunch leftovers for a day or so or sometimes I’ll take the 2nd half of the large roast and we’ll have steak tacos or beef stroganoff a day or two later!
Here’s the recipe:
Med sized top round beef steak (approx 1 lb)
1/4 c soy sauce
2 Tbsp sugar
1/4 c apple juice
2 Tbsp cornstarch
1 cup water
2 c fresh broccoli
4 Tbsp oil
2-3 cloves garlic
2 tsp sesame oil
Cut beef steak into thin strips, set aside. Combine soy sauce, sugar, water, juice, and cornstarch in small bowl and set aside. In large skillet stir fry broccoli with 2 Tbsp oil for about 2-3 minutes. Do not overcook. Set broccoli aside in a dish. Pour remaining oil into skillet and add beef steak and cook until well browned on all sides. Add garlic and cook until fragrant but not more than 1 min. Pour soy sauce mixture over meat and cook until slightly thickened. Stir in sesame oil. Remove from heat. Stir in broccoli serve over rice.
Here is a step by step picture tutorial:
Then, if I was a nice wife, I would have already cut up the roast into thin strips. But, this particular day I recruited my cute husband to do it for me. I will often times the the broccoli trimmed and cut the roast at lunch time, so that when it’s time for dinner all my prep is done.
Next, you will want your sauce all ready to add! So, grab your Soy Sauce, Apple Juice, Water, Sugar and Corn Starch and get it mixed. I like a lot of sauce, so I almost always double mine. We use it on our rice that we serve as a side too!
For making Beef and Broccoli I personally love my WOK. You start by just cooking your Broccoli for 2-3 minutes. You don’t want mushy Broccoli in your beef and broccoli, so don’t overcook it. You’ll notice a color change in your broccoli after a few minutes. That’s when I remove it and put it in a bowl until I’m ready for it later.. It will get a little additional cooking later when you add it to your sauce and meet mixture too.
Once all sides are brown, but it’s NOT cooked all the way through, I add my garlic. I’m a garlic lover, so you can adjust how much you add according to your own taste buds! Stir the garlic in and let cook just for additional minute or two.
Then take a spoon and mix up your sauce (the cornstarch can settle on the bottom of the bowl) and then add it to your meat mixture. Stir sporadically until it starts to thicken. You’ll know it is thickening, because the sauce will start to darken around the edges and throughout the mixture (like it is in the above picture).
Once the whole sauce as thickened, turn down the heat to medium and add in your Sesame Seed Oil (this is a super important ingredient – you cannot skip it or substitute anything else). Mix throughout your sauce.
I served my boys outside this particular night! Here in Southern Utah we don’t get a very long Spring – so we take FULL advantage of the few weeks/month we have of tolerable warm weather and we spend our evenings outside!
P.S. How cute is my husband? Man, I love him!
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