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.
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
- 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.
Notes
WW Freestyle Info: Each 8 ounce (weight) serving is 6 points; makes 4 servings.
Where does the 1/2 cup of onion come in?
Good question! It seems I left that out of the instructions. I sautéed the 1/2 an onion along with the broccoli. I will edit the instructions soon. Thank you for bringing it to our attention! ~Erin