Stir Fry Beef with Broccoli
It finally feels like winter here in Colorado. The temperature outside is fifteen degrees and the snow is really coming down. It’s so peaceful and beautiful, I just cannot stop staring out the window. It’s a perfect day to sit in my warm, cozy office and watch the snow fall outside. There is a tall glass of water on my desk and I’m very excited to be sharing a new recipe with you today for Stir Fry Beef with Broccoli.
I love good Chinese food, but I’m kind of particular. I haven’t found a really good Chinese restaurant nearby, so we rarely go out for Chinese, but making stir fry at home is so easy that we don’t have to. It’s less expensive than eating out, and you know exactly what is going into your food. I add a couple of non-traditional ingredients when I make Stir Fry Beef with Broccoli like baby bella mushrooms and fresh green onions that make it unexpected and extra delicious. More fresh ingredients means more nutrition and more flavor.
Flank steak is a fairly inexpensive cut of beef that is readily available. Slice it very thinly against the grain and toss with corn starch. Corn starch is used as a thickening agent with the sauce we’ll add later and helps to get a good caramelization on the meat.
Thin strips make for quick cooking and the beef will be nice and tender. Stir fry is best when made in a Wok, but if you don’t own a Wok, a deep skillet will work just fine.
Heat the oil on high heat until it bubbles when you place the end of a wooden spoon in it. Add the beef and stir fry until it’s just slightly pink.
Remove the steak from the Wok and place on a plate, but leave the liquid in the pan.
Lower the heat and let the pan cool for a few minutes and then add the mushrooms and garlic. Turn the heat back up to medium and stir-fry the mushrooms and garlic until they are tender.
Add the broccoli florets and stir-fry for another 2 minutes. Add 1 or two minutes to the cooking time if you like the broccoli more tender. My preference is to maintain the bright green color in the broccoli, so I don’t like to cook it very long.
Next, add the beef back into the Wok and then add the sauce and stir-fry until the sauce begins to thicken.
Thickening the sauce will take about five minutes or so, but just keep an eye on the Wok and remove from the heat when it’s reached desired doneness.
Serve the Stir Fry Beef with Broccoli over brown rice for added fiber. Chinese food makes great leftovers, so be sure to save any extras! If you like a little extra crunch, add some toasted peanuts or sesame seeds before serving.
By using fresh ingredients and cooking at home, you not only save money, but can control the amount of fat and chemicals in your food.
Stir fry dishes are extremely simple to make, so don’t feel intimidated. Leave me a question below if you feel like you need some extra guidance.
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