Asian Broccoli with Beef
Makes 4 servings
Ingredients
3/4 lb. lean steak (such as top sirloin, or loin tip) thinly sliced
2 tbsp. cornstarch
2 tbsp. olive oil, plus more as needed
1lb. broccoli, cut into bite size florets (about 4 cups of broccoli florets) or more*
1/2 cup low sodium soy sauce
3 cloves garlic, minced
1 1/2 tsp. fresh ginger, minced
1/2 tsp. black pepper, plus more to taste
1/4–1/2 cup water, as desired
Serve with brown rice (optional)
In a medium bowl, combine thinly sliced steak with cornstarch and a pinch of pepper. Toss to coat well.
Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, or until just about cooked through, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
When all the steak is cooked, add broccoli to the pan If the pan is a bit dry, add a bit more oil. Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
While the broccoli is cooking, mix up your sauce by combining the soy sauce, garlic, ginger, and pepper.
When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits stuck to the bottom of the pan. Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more soy sauce).
Serve warm with brown rice.
Tips
To make this dish healthier, aim to go heavy on the broccoli, and lighter on the beef.
This dish will probably taste better the thinner you cut the beef, but it will cook faster if it’s thinner as well, so be aware of this as you make the recipe.
You can also add some carrots or bell pepper to this dish to add more veggies if it doesn’t feel healthy enough for Neve.