Wednesday, July 20, 2011

Beef and Broccoli Stir-fry

I threw this stir-fry together a few weeks ago and my husband and boys liked it so much they said "are you blogging about this?" When I answered no, they said "great, you'll need to make it again soon and blog about it. This is really good..." So, I did! I made it last night and they were pleased.

Stir-fries are a healthy and quick main dish to get on the table . The key to preparing with ease is to be sure and have all your ingredients cut, diced, assembled (sauces), before you start actually stir-frying.

Often times you can find beef that is already cut and prepared for stir-fry.

Stir-frying at high temps, until the meat is cooked through.

Loving the green, green color of the broccoli while it cooks till tender-crisp.

Putting it all together with the sauce.

I usually use brown rice, since it takes longer to cook, it's important to plan ahead and get that going before any of the stir-fry prep.

Beef and Broccoli Stir-fry
Slightly adapted from

  • 3 tablespoons cornstarch, divided
  • 1/2 cup water, plus
  • 2 tablespoons water, divided
  • 1 garlic clove
  • 1 lb boneless round steak or 1 lb charcoal chuck steaks, cut into thin 3-inch strips
  • 2 tablespoons vegetable oil, divided
  • 4 cups broccoli florets
  • 1 small onions, cut into wedges
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • hot cooked rice

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice.

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