Food with an Asian flair really excites me! This dish is no exception. It follows my need for easy meals and is super yummy too!
1 lb. of boneless round steak (or chuck) sliced into thin strips
3 Tbsp. olive oil (or canola)
3 cups of broccoli florets
1 medium onion, sliced thin
2 cloves of garlic (minced)
3 Tbsp. cornstarch
1/4 cup water then another Tbsp. separate
1/3 cup soy sauce
2 Tbsp. brown sugar
1″ piece of ginger (grated)
1 Tbsp. Sriracha (optional)
2 cups cooked rice
How to Make It:
In a bowl combine 2 Tbsp. cornstarch, garlic and 1 Tbsp. water, add beef and toss until coated.
Next, in a large skillet on medium high with 2 Tbsp. oil, start frying the beef.
Don’t crowd the pan or you’ll end up with gray meat. You want this beef seared nicely.
Cook until seared on both sides, then transfer to a plate.
Decrease heat to medium, in goes 1 Tbsp. oil, the broccoli, onions and ginger.
Saute for 4-5 minutes or until veggies are fork tender (but not mushy).
Return the beef to your pan.
In a small bowl, combine soy sauce, brown sugar, Sriracha and 1/4 cup water and 1 Tbsp. cornstarch until thoroughly combined and smooth.
Add it to your pan.
Turn up the heat to medium high and cook until the sauce is all incorporated and has thickened…about 3-4 minutes.
Serve over rice.
The wonderful thing about this recipe is you can add some other things to it as you like: water chestnuts, bok choy, bamboo sprouts…whatever you like.
You’ll be so impressed with how easy and delicious this dish is! Go ahead try it, you know you want to : )