Broccoli & Beef is believed to originate from a Chinese dish called “Gai Lan Chao Niu Rou”, also known as Chinese Broccoli Fried Beef. Early Chinese immigrants could not find Gai Lan (Chinese variant of broccoli) in the US and so the broccoli that we know today became an easy substitute.
INGREDIENTS
3 Tablespoons cornstarch, divided
1 pound flank steak, cut into thin 1-inch pieces
1/2 cup low sodium soy sauce
3 Tablespoons packed light brown sugar
1 Tablespoon minced garlic
2 teaspoons grated fresh ginger
2 Tablespoons vegetable oil, divided
4 cups small broccoli florets
INSTRUCTIONS
In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water.
Add the beef to the bowl and toss to combine.
In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger.
Set the sauce aside.
Heat a large nonstick sauté pan over medium heat.
Add 1 tablespoon of the vegetable oil and once it is hot, add the beef and cook, stirring constantly until the beef is almost cooked through.
Using a slotted spoon, transfer the beef to a plate and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and cook, stirring occasionally, until the broccoli is tender, about 4 minutes.
Return the beef to the pan then add the prepared sauce.
Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly.
Serve with rice or noodles. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef page.
