Isaac loves Chinese food so I try to cook it for him every once in a while. I have grown to like it more over the years, and this recipe is one I will go to over and over again. It has over 500 comments and ratings on Food.com! I tweaked the recipe slightly to add fresh garlic instead of garlic powder. Instead of dialing Chinese take out, try this recipe out and I think you will love it. I served it over brown rice.
Easy Beef & Broccoli Stir Fry
3 tablespoons cornstarch, divided
1⁄2 cup water, plus
2 tablespoons water, divided
3 cloves garlic, minced
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1⁄3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice for serving
In a bowl, combine 2 tablespoons cornstarch and 2 tablespoons water until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry garlic, broccoli, and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice.
*Use a separate cutting board reserved for cutting raw meat so it doesn’t cross contaminate with the cutting board you use for fruits and vegetables.
*When slicing beef on a plastic cutting board, place a damp paper towel underneath the board to prevent slipping.
*When you stir fry the beef, let the meat do it’s thing. By over touching and flipping it you will prevent the flavorful brown crust from forming.
*Start the rice before you begin chopping for this dish since it takes a while to cook. Brown rice is 45 minutes.
adapted from food.com