With the cost of beef going through the roof, it’s becoming a rare treat these days to serve up a roast beef dinner. I have two hungry men at home and they make a really good dent when I serve up a Tri-tip for dinner but we invariably end up with some left over roast beef. What to do with that left over beef?
My usual go to for leftover roast beef it to use it to make a hearty Steak Hash topped with an over easy egg. Meat and potatoes smothered with melted cheese topped with an egg, the yolk running down onto all that meaty, potatoey goodness…it’s one of our all time favorite leftover makeovers!!! It’s a the best breakfast for dinner meal.
When your’e looking for something a little different for using up leftover roast beef I think you are really going to love this Broccoli Beef asian inspired meal. It take only minutes to prep and just a few quick minutes to cook it up. It’s a healthy meal you can feel good about serving to your family.
In a small bowl combine the ingredients for the marinade; soy sauce, rice wine vinegar, sugar, salt and cornstarch.
In another small bowl combine the ingredients for the stir fry sauce; soy sauce, rice wine vinegar, sesame oil, sugar, salt, garlic powder, and red pepper flakes. Stir to combine. Set aside.
In a small dish combine cornstarch and water to make the thickener. Set aside.
Slice roast beef into thin strips and place in a bowl.
Place the beef strips in a large bowl and pour the marinade over them.
Massage the marinade into the beef. Allow beef to marinate for 15-20 minutes.
Heat oil in a wok or large skillet.
Add marinated beef strips to the wok, and cook stirring frequently over medium high heat until beef is heated through, 2-3 minutes. The beef is already cooked so we are just heating it up.
Add the broccoli and stir to combine with the beef strips. Cook until crisp tender, about 2 minutes.
Add stir fry sauce and stir to combine, coating the beef and broccoli.
Add the cornstarch slurry to the pan.
Cook until sauce thickens and becomes glossy.
Serve immediately over a bed of hot seamed rice and top with a sprinkle of sesame seeds to serve.
This is one of the quickest, tastiest leftover-makeover meals on my regular rotation. It’s a fantastic recipe to use up leftover roast beef and, who knows…you may actually get your kids to eat their broccoli if you serve up this delicious meal!
Broccoli Beef
Equipment
- Wok or large skillet
Ingredients
- 1½ lbs cooked roast beef, thinly sliced
- 2 heads broccoli, remove woody stems
- 2 tbsp vegetable oil
- 3 cups cooked white rice
- 1 tsp sesame seeds, for garnish
For the Marinade:
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- ½ tsp sugar
- ½ tsp salt
- 1 tbsp cornstarch
For the Stir Fry Sauce:
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- ½ tsp sesame oil
- ½ tsp sugar
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp red pepper flakes
For the Cornstarch Slurry:
- 1 tbsp cornstarch
- ¼ cup water
Instructions
- In a small bowl combine ingredients for the marinade; soy sauce, rice wine vinegar, sugar, salt and cornstarch.
- Pour marinade over strips of beef. Massage marinade into the beef. Allow beef to marinate for 15-20 minutes.
- In another small bowl combine the ingredients for the stir fry sauce; soy sauce, rice wine vinegar, sesame oil, sugar, salt, garlic powder, and red pepper flakes. Stir to combine. Set aside.
- In a small dish combine cornstarch and water to make the thickener. Set aside.
- Heat oil in a wok or large skillet.
- Add marinated beef strips to the wok, and cook stirring frequently over medium high heat until beef is heated through, 2-3 minutes.
- Add broccoli and stir to combine with the beef strips. Cook until crisp tender, about 2 minutes.
- Add stir fry sauce and stir to combine.
- Add cornstarch slurry and cook until sauce thickens and becomes glossy.
- Serve immediately over hot seamed rice.
- Top with a sprinkle of sesame seeds to serve.
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