Broccoli Beef

Another winner recipe from an old Chinese cookbook I picked up at a local thrift store. This is a classic dish that you can find on just about every Chinese restaurant menu. Instead of going out to enjoy this dish, you can easily whip up this Chinese classic meal at home anytime you want.

I love making these Chinese classics at home. That way I know exactly what’s in it and I know that it’s a healthy meal that I can feel good about serving my family. No MSG or other ingredients added to this tasty classic. Just a few healthy ingredients needed to make this tasty meal.

I’ve never cooked with Chinese 5 Spice, and a bottle of it was pretty pricey. But this was such a hit I’m glad I made the investment. It is not going to go to waste! I know I will be serving up this classic Chinese favorite often.

Stir fry’s come together quickly on the stove, so be sure to have all your ingredients lined up and ready to go when you turn on the stove. Once you start cooking you won’t have time to slice or dice anything.

I used part of a Tri-tip roast for this but you could also use a sirloin steak or even a London broil if that is what you have on hand. Just be sure to cut the meat against the grain to ensure it is nice and tender and not tough when you serve it.

You will need to plan ahead just a bit for this meal and prepare the beef in the morning. Using a sharp knife, cut the beef into thin strips and place meat in a bowl.

Prepare the marinade.

In a small bowl combine, the garlic, chili oil, freshly grated ginger, Chinese 5 spice powder and dark soy sauce.

Pour the marinade over beef strips and toss to coat the beef.

Cover the bowl with plastic wrap and allow the meat to marinate in the fridge for for a few hours to allow the flavors to fully develop.

If you are home and have chance, stir the beef with the marinade to make sure all the beef is coated.

When you are ready to make dinner, get your rice going first thing since it takes the longest to cook.

How to Cook Rice

Once you have the rice going on the stove it’s time to get the remaining ingredients prepped.

Cut up broccoli into bite sized florets.

• 

• 

Prepare sauce.

Stir together beef broth and low sodium soy sauce. Set aside.

TIP: Don’t toss out the leftover beef broth, add it to the water being used to cook the rice for some additional flavor, keeping the ratio of one part rice to two parts liquid.

Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium heat. 

When the oil is hot, add the broccoli florets and stir fry them for about 2-3 minutes until crisp tender. Remove broccoli from the pan with a slotted spoon and set aside. 

Add the other tablespoon of oil to the pan. When the oil is hot add the beef along with the marinade to the pan. Stir fry the beef until cooked through and seared, about 2-3 minutes. 

Return the broccoli to the pan and stir in the low sodium soy sauce and beef broth.

In a small dish, combine the cornstarch with the water until smooth and add to the beef and broccoli in the pan.

Bring the sauce to a boil stirring continuously, until sauce thickens. Cook for another minute.

Serve broccoli beef over a bed of cooked white rice.

Sooooo tasty! So easy to make…and healthy too! Winner, winner Broccoli Beef dinner!

If you make this Broccoli Beef, don’t forget to comment and leave a review, or tag me on Instagram so I can see it!