Beef and Broccoli

How this recipe came about

I don’t know if you can tell by now but I am really into making my own take out food. This recipe is no exception. Have you seen my other take out food recipes? Try my Instant Pot Tikka Masala, Instant Pot Butter Cauliflower or Thai Green Beans, Sausage, and Rice!

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Chinese Beef and Broccoli

This meal comes together in 30 minutes! Easy, saucy Chinese Beef and Broccoli served over a bed of healthy brown rice. The sauce includes ginger, chicken stock, brown sugar, garlic, jalapeño, and soy sauce.

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 510kcal

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Ingredients

• 2 tbs canola oil divided
• 1 lb flank steak cut into ¼ inch strips against the grain
• 1 broccoli head, chopped
• 5 garlic cloves or 1 teaspoon garlic powder
• 1 jalapeño seeded and diced
• 1 teaspoon ground ginger
• 3 scallions thinly sliced on the diagonal
• ½ cup chicken stock low sodium
• ½ cup low sodium soy sauce
• ½ cup brown sugar
• 2 tbs cornstarch
• 2 cups brown rice cooked

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Instructions

• Heat oven to 425 degrees. Chop broccoli head into florets. Deseed and dice jalapeno. Set aside. Spread broccoli florets evenly onto a cookie sheet with 1 tablespoon canola oil. Cook broccoli for 15 minutes until the tops of the florets are charred.
• Toss sliced beef in a large baggie with 2 tablespoons of cornstarch. Ensure steak is coated evenly with cornstarch. Add soy sauce, sugar, and chicken stock to the large baggie. Seal the baggie and mix to combine all sauce ingredients.
• Heat 1 tablespoon canola oil in a large frying pan over medium high heat. Using a slotted spoon, remove the steak from the sauce onto a paper towel or two and pat the steak dry. Add the flank steak and jalapeño to the frying pan with hot oil and cook to your desired temperature (i.e. medium, medium rare) for approximately 3-5 minutes. Stir the beef frequently to ensure its cooked evenly.
• Pour sauce from the baggie into the pan. Add the broccoli florets. Stir everything together and cook for approximately 1-2 minutes until the sauce thickens. Garnish with sliced scallions and serve.

Nutrition

Calories: 510kcal | Carbohydrates: 79g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 797mg | Potassium: 854mg | Fiber: 5g | Sugar: 20g | Vitamin A: 716IU | Vitamin C: 95mg | Calcium: 112mg | Iron: 4mg

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