Beef Broccoli
READ THIS FIRST: This is one of my favorite weeknight meals, that's pretty light and high in protein. I usually make at least a double-portion, as it re-heats really well and turns into an easy dinner for the rest of the week! An actual wok makes this recipe way easier, otherwise cooking the beef can take a while. I also usually use frozen broccoli, which can tend to overcook, so you may want to shorten that cooking step-or your broccoli will be on the VERY soft side. **If you intend this recipe to be gluten-free, be sure to select your ingredients, as the "gluten-free" type. This is especially important for soy sauce.**
Ingredients
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- 1/4 cup soy sauce
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- 1/2 cup chicken broth
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- 1 tsp granulated sugar
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- 4 tbsp water
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- 4 tsp cornstarch
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- 4 tbsp canola oil
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- 2 tbsp minced garlic
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- 1/4 tsp ground ginger
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- 1 pound thinly sliced beef
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- 6 cups broccoli florets
Directions
- In a small bowl, mix chicken broth, soy sauce, and sugar. Set aside.
- Whisk together water and cornstarch. Set aside.
- Heat a wok over high heat. Add oil and heat through. Swirl to coat pan.
- Add ginger and garlic, cooking until the smell is released-about 3 min.
- Add the beef to the wok, spreading the beef over the wok in a single layered. Continue tossing the beef in the oil mixture until the beef is cooked through. Cook 5-8 minutes, tossing every couple minutes.
- Add broccoli and toss with beef, until broccoli is cooked through.
- Add chicken stock mixture to wok, tossing to coat thoroughly. Reduce juices by at least half, about 6 min.
- Create a void in the center of the pan, add cornstarch mixture and toss thoroughly. Allow sauce to thicken, about 2 min. Serve immediately, garnish with toasted sesame seeds as desired.