When it comes to take-away food, Chinese food is one of my family’s favorites. But it can get super spendy to order for everyone. So I’ve been trying to sort out how to make our favorite dishes at home. Most recently I’ve come up with this recipe for Easy Beef Broccoli – a classic Chinese food dish served over rice. And I think its a real winner I will be making over and over.
It’s very important that you use fresh broccoli in this. Frozen florets are going to add too much extra moisture and not have the same crispness that you want from a good beef broccoli dish. That said if you just cannot get the fresh broccoli then frozen is your next best option.
Substitutes and Variations:
If you don’t care for bamboo shoots, you can omit them. Also if you want less sodium or need gluten free you can use Tamari in place of the soy sauce. Lastly, if jasmine rice isn’t easy to find, basmati or long grain will work too.
Suggestions for Sides:
This is a whole meal on its own. However if you want to make some wontons or egg rolls as a side that’s great. You can also do a whole Chinese Take-out feast with some Orange Chicken and Chow Mein.
Tools that may make this recipe easier:
Not a lot of specialized tool needs for this meal. If you like to cook a lot of rice, a rice cooker is the way to go. But you can totally just use a pot with a lid.
Now Let’s Get Cookin’!
Easy Beef Broccoli
Ingredients
- 3 cups Broccoli Florets
- 1 Medium White Onion cut into ¼-inch squares
- 1 Large Green Bell Pepper cut into ¼-inch strips
- 1 8oz can Bamboo Shoots drained
- 1½ lb Flank Steak cut into ½-inch strips
- 2 cups Teriyaki Sauce
- 1 tbsp Sesame Oil
- 3 cups Jasmine Rice rinsed and drained
For the Sauce
- ½ cup Soy Sauce
- ¼ cup Sesame Oil
- ¼ cup Rice Vinegar
- ¼ cup Oyster Sauce
- 2 tbsp Corn Starch
- 1 tsp Garlic Powder
- 1 tsp White Pepper
- 2 tbsp Brown Sugar
- 2 cups Beef Broth
Instructions
- Add flank steak strips, teriyaki sauce and sesame oil to a zippered bag. Place in refrigerator to marinate for at least 30 minutes (up to overnight)
- Add rice and 6 cups of water to a pot. Bring just to a boil then reduce heat to medium-low and cover pan. Let cook another 10 minutes or until all of the moisture had been absorbed. Leave lid on pot and remove from heat until ready to serve. NOTE: You can also just use a rice cooker.
- In a frying pan or grill pan over medium-high heat, grill off the steak to about medium (still a little pink). Remove from heat.
- Combine sauce ingredients with a whisk in a large measuring cup.
- In an extra large saute pan over medium heat, add broccoli, onion, bamboo shoots, steak and sauce. Stir to combine. Cover with lid and let cook for 10 minutes. Stir and cook another 5 minutes. Once sauce has thickened, serve over a portion of cooked rice.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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