One of our favorite Chinese take-out foods is beef and broccoli. Thin strips of beef (usually flank steak) tossed with broccoli in a sweet yet salty sauce are served over noodles or rice. This is such an easy dish to make, you won’t do take out again. Use leftover steak or roast to save yourself some time cooking.
1 tablespoon olive oil
2 cups sliced beef
1 tablespoon ginger root, minced
3 green onions, sliced
2 garlic cloves, minced
1 head broccoli
1 cup pho stock
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cornstarch
Slice the cooked meat into thin strips and set aside. (If you are cooking the meat, slice it and brown in a non-stick skillet with 1 tablespoon olive oil for 3 to 4 minutes).
Mix together the soy sauce, hoisin, and cornstarch until smooth. Set aside.
Cut off the broccoli florets into bite size pieces. Remove the outside of the broccoli stems and slice into thin pieces. Set aside. Add 1 tablespoon olive oil into a deep non-stick pan and add the green onion, ginger, broccoli stems, and garlic. Cook for 30 seconds and add the stock. Add the broccoli florets and cook for 3 minutes until broccoli is tender yet still a bit crisp. Add the meat slices and mix together. Add the soy mixture and, while stirring constantly, continue to cook until sauce thickens.
Serve over rice or Chinese noodles. Serves 2 to 4.