Asian Beef & Broccoli

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Posted by Erin

The only “vegetables” (even if you can call them that) I at as a child were potatoes and hominy.  Hominy… not sure that even qualifies as a vegetable, it’s so over-processed.  My mom tried everything to get me to eat my vegetables.  She tried making me sit at the table until I ate them… I was apparently a very strong willed child.  She tried seasoning them differently or “hiding” them in casseroles… I didn’t fall for that.   She even tried paying me.  That one actually worked… until she quit paying me, then I quit eating them.  My poor mom.  Fortunately, my taste buds have changed and now I’m a lover of all foods, meat and vegetables alike.  Luckily for me, my kids are a lot better eaters than I was as a child.  One of their favorite veggies is broccoli so we have it a lot.  We like it roasted, steamed & seasoned, covered in cheese, or incorporated into a dish such as this one.  This Asian Beef & Broccoli is a one-pan meal, which you know I love!  (Okay, two pans if you count the one you cook the rice in.)  It’s fast & easy to prepare and tastes like Chinese take-out!

Ingredients:

½ c. beef broth (I use water & beef bouillion)

3 T. cornstarch, divided

2 T. sweet chili sauce (found in the Asian section of the grocery store)

4 T. low sodium soy sauce

1 T. garlic, minced

½ tsp. fresh ginger or ginger paste

¼ tsp. red pepper flakes (optional)

1 T. sesame oil, divided

1 (12 ounce) bag frozen broccoli florets, thawed and drained on paper towels (I chop them smaller so they spread more evenly throughout the dish & cook faster.)

½ a medium onion, chopped

1 lb. tenderized round steak (a.k.a. cube steak), trimmed and cut into small strips

1 tsp. garlic powder

1 tsp. onion powder

Salt & pepper

Cooked rice, for serving (We also like to have more soy sauce on hand to season our rice.)

 

Instructions:

In a small bowl, combine beef broth, sweet chili sauce, 1 tablespoon cornstarch, minced garlic, ginger, soy sauce, and red pepper flakes (if desired); set aside.

In a large skillet or wok, heat ½ tablespoon sesame oil over medium-high heat.  Sautee the broccoli, stirring frequently, until it gets some brown coloration on it.  Turn off heat, remove broccoli from the pan, and set aside.

In a bowl or plastic baggie, sprinkle steak strips with corn starch, garlic powder, onion powder, and a dash of salt & pepper; toss to coat.

Heat remaining ½ tablespoon sesame oil in the skillet again over medium high heat.

Add beef; cook and stir until brown and juice runs clear.

Add broth mixture & broccoli to pan with beef.

Reduce heat to low.

Simmer & stir about 5 minutes, until broccoli is tender and sauce is thickened.

Serve over rice; add more soy sauce, if desired.

 

Weight Watchers info:  Each 8 ounce (weight) serving is 6 SmartPoints; makes 4 servings.

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