I’ve been in the mood for Asian food lately, and in the town where we live, there aren’t a ton of choices. There are some great restaurants closer to Cleveland, but on a weeknight, that’s not an option. Andrew and I adore Chinese takeout, but that’s not particularly healthy or cost-effective. I found a great recipe for takeout-inspired Beef with Broccoli, and it was a huge hit with both Andrew and I.
Beef with Broccoli
adapted from Epicurious
1-1/2 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. pepper
1 lb. beef tips
3 tbsp. vegetable oil
1 lb. frozen broccoli
3 cloves garlic, minced
3 tbsp. soy sauce
1/3 c. water
2 c. cooked white rice
Place broccoli into a bowl and defrost in the microwave 2-4 minutes. Set aside. In a large skillet over medium-high heat, heat 2 tbsp. vegetable oil until hot (but not smoking).
Meanwhile, put beef in a bowl and sprinkle the cornstarch, salt, and pepper over it. Toss to coat throughly.
Stir fry the beef, in batches if necessary, until cooked medium-well, about two minutes. Remove with a slotted spoon and set aside in a bowl.
Heat the remaining tablespoon of oil in the skillet. Add the broccoli and garlic, tossing over medium-high heat until broccoli is heated and garlic is golden brown.
Add the soy sauce and garlic to the pan and bring to a boil. Add the meat and any juices back to the pan and cook until sauce has thickened. I left mine over low with a cover on for about five minutes while I waited for the rice to finish cooking.
Serve over white rice. As a salt junkie, I used additional soy sauce as a condiment, and my spice-loving husband opted for sriracha.