Beef and Broccoli - another version
When I'm in need of a quick and easy dinner, I often turn to stir fry recipes - chicken, beef, tofu, or just veggies. I have made several versions of beef and broccoli in the past, using different ingredients for the sauce. Since I have been getting more into Asian cooking I have built up a nice pantry of ingredients to play and experiment with in my dishes.
So when I made this one last week, I turned to two previous recipes - Mongolian Beef and Vegetable Lo Mein- for inspiration. I used the cooking method from the Mongolian Beef recipe, and the sauce recipe (with slight changes) from the Vegetable Lo Mein recipe.
This turned out to be a lighter version (sauce consistency) of beef and broccoli. My past recipes, and the inspiration Mongolian Beef recipe, have a thicker and stickier sauce, if that makes sense (picture your takeout beef and broccoli). It still had great flavors though, and may be my go-to recipe from now on.
Ingredients
- Olive oil (approximately 2 tbsp)
- 2 cloves of garlic, minced
- 1 tsp freshly grated ginger
- 1/3 c low-sodium soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp mirin
- Sriracha to taste
- 1 tbsp brown sugar
- 3/4 c beef broth
- 1/4 c water
- 1 large head of broccoli, chopped into florets
- 1/2 onion, chopped
- Thinly sliced sirloin (I used a .6 lb sirloin steak)
- 2 tbsp cornstarch (approximately)'
- Toss the beef with the cornstarch and a about 1 tbsp olive oil; set aside for 10 minutes max.
- Heat some of the olive oil in a large saute pan or wok over high heat. Add the garlic and ginger; saute 1 minute being very careful not to let it burn.
- Mix the soy sauce, rice wine vinegar, mirin, sriracha, brown sugar, broth, and water. Add to the pan. Bring to a simmer for a few minutes then transfer to a bowl.
- Add the broccoli and onions to the pan; stir fry for 2-3 minutes. Put a lid on the pan for 2 more minutes and let cook. Transfer to a bowl (uncovered).
- Wipe your pan clean, then heat at least 1 tbsp olive oil in the pan. Add the beef and cook for 3-4 minutes. Return the sauce and veggies to the pan and let simmer for a few minutes. Serve over rice.
