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The classic takeout dishes (think Orange Chicken, Pad Thai and Chicken Egg Rolls) were one of my many cravings during my second pregnancy. But rather than feel the greasy guilt often associated with the heavily salted and oil-drenched restaurant versions of those dishes, I decided a fast and fresh version of beef and broccoli was a must!
There are just two tablespoons of oil in this entire dish, and you better believe it’s still packed with all that sweet, tangy, garlicky soy sauce flavor. After all, isn’t the best part of beef and broccoli the gravy-like sauce?
It has to be thick enough to coat the tender slices of beef and the broccoli florets, without weighing down the entire dish. And most importantly, there has to be just enough sauce so that the accompanying rice also gets a chance to soak up all that glorious garlicky gravy. Want to see for yourself? Tune in below!
You Should Really Try This Amazing Recipe Tonight!
2 tbsp cornstarch
2 tbsp water
1/2 tsp garlic powder
1 lb beef round steak / strips
4 cup broccoli
1 small onion
2 each carrots
2 tbsp vegetable oil
1/3 cup reduced sodium soy sauce
2 tbsp brown sugar
1 tsp ground ginger
1 tbsp corn starch
1/2 cup water
Coating: In a bowl, combine cornstarch, water, and garlic powder. Mix until smooth. Toss beef in this mixture.
Sauce: In a bowl, combine soy, brown sugar, ground ginger, corn starch, and water. Mix until smooth.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef is browned. Remove and keep warm.
Stir-fry brocolli, carrots, and onion in the remaining oil. Add the beef and sauce.
Cook about 3 minutes, continously stirring to ensure even cooking.
Serve over rice.