Broccoli Beef

If you have approximately 45 minutes to spend in the kitchen, Broccoli Beef might be a tremendous gluten free and dairy free recipe to try. For $3.9 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 358 calories, 43g of protein, and 11g of fat each. It is brought to you by Mels Kitchen Café. It works well as a rather pricey main course. If you have water, rice wine vinegar, flank steak, and a few other ingredients on hand, you can make it. 17 people have made this recipe and would make it again. With a spoonacular score of 95%, this dish is super. If you like this recipe, you might also like recipes such as Beef & Broccoli, Broccoli Beef, and Beef and Broccoli.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!

 

Step by step:

1. In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

2. Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling.

3. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender.

4. Transfer beef to a medium bowl and cover with a lid and tin foil.

5. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

6. Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot.

7. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli.

8. Add the beef back to skillet and toss to combine.

9. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes.

10. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!

Nutrition Information:

covered percent of daily need

 

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