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Recipes

Broccoli Beef

Try this hearty — and healthy — recipe for an easy, crowd-pleasing meal.

March 19, 2018

Broccoli florets and thinly sliced beef are quickly stir-fried with rice noodles in a light and easy dinner that’s perfect for busy weeknights.

Serves four people.

Ingredients

  • 1/2-pound flank steak (or any steak), sliced very thinly into strips
  • One 8-ounce package pad Thai rice noodles
  • 1 large broccoli crown, cut into bite-sized florets (2 to 3 cups)
  • 4 tablespoons olive or grapeseed oil, divided, or more as needed
  • 4 cloves garlic, minced
  • 1 large egg, lightly beaten
  • Freshly ground black pepper and red pepper flakes, to taste
  • Sliced scallions, toasted sesame oil and chili sauce for garnish

Sauce

  • 1/2 cup water
  • 1 teaspoon corn starch
  • 3 tablespoons oyster sauce
  • 3 tablespoons low-sodium tamari or soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon brown sugar

Preparation

Prepare the sauce. In a glass measuring cup, whisk water, corn starch, oyster sauce, soy sauce, fish sauce, rice vinegar and brown sugar.

Cook rice noodles according to package directions. Drain and set aside.

In a large (12-inch) deep skillet over medium-high heat, add 2 tablespoons of the oil and stir-fry the broccoli until close to crisp-tender, 4 to 5 minutes.

Cook garlic for about 30 seconds, just until fragrant, adding more oil as needed so things don’t stick to the pan. Stir in the steak strips; cover the skillet and cook for 5 minutes, until meat loses its pink color. Remove lid and add a pinch of black pepper and red pepper flakes.

Push the beef mixture to the side, add oil (if needed), and pour the beaten egg into the opening. Stir cooked egg into the mixture.

Pour the sauce mixture into the skillet, then add the prepared rice noodles and toss to coat with the sauce. The noodles will absorb the sauce.

Taste and adjust seasoning, then serve immediately in bowls, topped with scallions, a drizzle of toasted sesame oil and a dash of chili sauce.

Cook’s note: Delicious with chicken instead of beef, and asparagus can be subbed for the broccoli.


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Love your recipies.  All are great.  Could you please set up a printable version so it doesn't take so many pages to print out 1 recipe.  This one took 4 pages, when I tried to copy it.  Thank you for listening.    

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