Beef and Broccoli Stir-fry

A quick healthy and delicious meal is what I strive for on most nights.  This one fits the bill entirely.  It’s like Chinese take-out at home, with fresh ingredients, no added MSG, and it’s a kid pleaser, too.  The boys gobbled this up, even the broccoli.  Let me show you how.

1 lb round steaks, cut into thin (3-in) strips, 3 T cornstarch (divided), 1/3 c soy sauce, 1 t garlic powder, 1 bag broccoli florets, fresh or frozen, 3 green onions, sliced, ½ c water, ½ tsp red pepper flakes, 2 T honey, 1 t ground ginger, 1 can sliced water chestnuts, salt and pepper to taste.

For this I used our garden broccoli, but if you buy frozen, be sure to let it thaw first.

I also used fresh shallots from our garden.  It’s one of my favorite things to grow, because they keep going all year round, and come back and multiple.

If you don’t have shallots, or green onions, simply use a regular onion.

In a small bowl add 1 T cornstarch, garlic powder and soy sauce.  This is the marinade for the beef.

Stir well and set aside.

I chose some inexpensive steaks, but using your choice cut of beef, slice them into ½ inch strips.

Then pour the marinade on top, and toss and let sit for about 15 minutes.

Meanwhile start your rice, 1 cup rice for 2 cups water.  I always rinse my rice with water a few times, and pour out the excess water.

It helps remove some of the starch from the rice.

Then add the 2 cups of water, and set to boil.

Once it’s boiling stir, cover, and turn heat to low, cooking for about 15-20 minutes. Never stirring after you cover.

When the rice is done, you can fluff the rice with a fork and set aside.

After the meat has rested, pour it all out (marinade too) into a very hot large skillet or Wok if you have one.

As the meat is cooking, chop up the green shallots (or onions).

Flip the meat and let it cook on the other side, until thoroughly cooked through.

In a small bowl, add water, honey, ginger, red pepper flakes (not pictured)

and remainder of the cornstarch, mix well and set aside.

Remove the meat and drippings from the pan.

Add in the broccoli and green onions, let cook until the broccoli turns a bright green and the onions have softened.

Then add back in the meat and drippings.

And the mixed seasoning and cornstarch.

add in the water chestnuts and bamboo shoots (if you like them, I love them but couldn’t find any at our grocery store)

Cook until the sauce has thickened.

Serve over a bed of rice and enjoy!

Print This Recipe

Beef and Broccoli Stir-fry

1 lb round steaks, cut into thin (3-in) strips

3 T cornstarch (divided)

1/3 c soy sauce

1 t garlic powder

1 bag broccoli florets, fresh or frozen

3 green onions, sliced

½ c water

1/2 tsp red pepper flakes

2 T honey

1 t ground ginger

1 can sliced water chestnuts

Combine 1 T cornstarch, soy sauce, and garlic powder.  Add meat, and let stand for 15 min. In large skillet, cook beef (and sauce) til cooked through.  Remove from pan.

Heat 1 T oil in pan. Cook broccoli and onion til tender.  Return beef to pan. In a small bowl stir together water, honey, red pepper flakes, ginger and 2 T cornstarch.  Add to pan.  Add water chestnuts; cook til thick.  Serve over hot cooked rice.

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