Beef and Broccoli
Beef and Broccoli
Nice, mild and tasty. Can easily swap out beef for seitan slices.
Ingredients
- 3 Tbsp cornstarch
- 1 lb steak (or seitan)
- 1/2 cup soy sauce low sodium
- 3 Tbsp brown sugar
- 1 Tbsp garlic minced
- 2 Tbsp ginger grated
- 4 cups broccoli florets
- 1/2 cup onion thin sliced
- vegetable oil
Instructions
- In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water. Add the beef to the bowl and toss to combine.
- In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside.
- Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of the vegetable oil and once it is hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside.
- Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes.
- Return the beef to the pan then add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve with rice or noodles.
Notes
The sauce must come to a boil in order for the cornstarch to work as a thickening agent.
If using seitan:
- Don't coat the seitan in a cornstarch & water mix prior to cooking. Simply fry up the seitan in oil to crisp it, and add the water and cornstarch portion to the main batch.
- You may need to add water to the broccoli florets to soften them sufficiently because you don't have the fats from cooking beef. Add 1/4 cup at a time until the water all boils away and the florets are soft to your liking.