When I go out to eat at a Chinese restaurant, I almost always order Beef and Broccoli.  So, when I was perusing through food.com and found this recipe, I knew we had to try it.  I had to make some modifications, namely because my 2 year old shuns anything with onions in it.

Here is our version of it (and let me tell you, we all loved it so much even my two year old was asking for “more broccoli”):

The Best Easy Beef and Broccoli Stir Fry

1.5 to 2 tablespoons mirin (This is a Japanese condiment that contains some alcohol.  It is a bit sweet, and we use it to marinate the meat in and tenderize it a bit.  You can skip it.  If you do, then add 2 tablespoons brown sugar later in the recipe instead of the 1 tablespoon listed here.)
3 tablespoons corstarch, divided
3 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb. boneless round steak (we used a steak sizzler from our bulk meat purchase)
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1/2 teaspoon onion powder
1/3 cup soy sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
hot cooked rice (we used Japanese sticky rice)

-In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder 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 sprinkled with the onion powder in remaining oil for 4 to 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.  (Add more water if you like a runnier sauce.)

-Serve over rice.


I shared this post at Tempt My Tummy Tuesdays$5 Dinners, Pennywise Platter, Recipe Swap Thursday, .

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