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.

WW Freestyle Info:  Each 8 ounce (weight) serving is 6 points; makes 4 servings.

Asian Beef & Broccoli

Main Dish, Uncategorized, Weight Watchers

Asian Beef & Broccoli

Ingredients

    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

  1. 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.
  2. 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.
  3. 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.
  4. Heat remaining ½ tablespoon sesame oil in the skillet again over medium high heat.
  5. Add beef; cook and stir until brown and juice runs clear.
  6. Add broth mixture & broccoli to pan with beef.
  7. Reduce heat to low.
  8. Simmer & stir about 5 minutes, until broccoli is tender and sauce is thickened.
  9. Serve over rice; add more soy sauce, if desired.

Notes

WW Freestyle Info: Each 8 ounce (weight) serving is 6 points; makes 4 servings.

https://foursistersdish.com/2017/05/30/asian-beef-broccoli/

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