This Chinese broccoli and beef recipe is delicious and easy to cook for beginners. There are two main secrets to make the perfect beef and broccoli meal: make sure you do not overcook the broccoli and the other veggies – they should be crisp and tender, and cook everything in a non-stick pan or wok to avoid using oil for frying and thus, lower the fat content.
Time: 25 min, Prep: 10 min. Cook: 15 min.
- ½ kg beef steak
- 2 Tbsp. soy sauce
- 200 ml beef broth
- 6 Tbsp. soy sauce
- 3 Tbsp. corn starch
- ½ tsp. grated ginger
- 6-7 button mushrooms, sliced
- 1 onion, cut in quarters
- ½ red pepper, sliced
- 1 medium carrot, cut into rounds
I used steamed rice as a side dish. For 6 servings you need 300-350 g of long grain Basmati rice.
Slice beef thinly and marinate in 2 tablespoons of soy sauce while you get the broth-soy sauce and all the vegetables ready.
Mix together the broth, cornstarch, ginger and 6 tablespoons of soy sauce and set aside.
Add broccoli, red pepper, onions and mushrooms in a non-stick pan or wok on medium heat. Cook, stirring at all times, for 4-5 minutes. Vegetables should be tender but still crisp. Remove vegetables from wok and set aside.
Add beef slices to the pan and cook for 4-5 minutes. Stir the broth mixture in the pan and cook the sauce with the beef, stirring at all times, until the sauce thickens.
Return the vegetables to the wok or pan. Stir all together until everything is well coated and heated through.
Serve warm with steamed rice, or alone if you want a meal lower in carbohydrates.