Comfort food in one pan – my kind of meal!
My weekday supper meals are usually chicken and fish and I try to vary it up. I know chicken can be a little tiresome and although I change up my recipes, my guys like beef once in a while.
I love making stir fry’s because it’s easy, fast and one pan to clean up! I like to prepare as much as possible ahead of time to make things easier at suppertime. I keep the cut veggies in baggies and even put the meat with the cornstarch in another baggie and keep them in the fridge. You can even make the sauce earlier too!
I wish I could tell you that there’s leftovers, but there’s never any!
Do you make beef stir frys?
I’d love to hear what you add in?
Beef and Broccoli
- 3 tbs. cornstarch, divided
- 1 lb. flank steak, cut into cubes
- ½ cup low sodium tamari
- 3 tbs. brown sugar
- 1 garlic clove, minced
- 2 tsp. grated fresh ginger
- 2 tbs. olive oil, divided
- 4 cups broccoli florets
- 1 Vidalia onion cut in slices
- Sesame seeds, for garnish
In a large bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of water. Add the cubed beef to the bowl, mix well and set aside.
In another bowl, whisk together the remaining 1 tablespoon of cornstarch with the tamari, brown sugar, garlic and ginger. Set aside.
Heat a large wok pan or sauté pan over medium heat. Add 1 tablespoon of olive oil to the pan, and once warm, add the beef and stir constantly. Transfer the cooked beef to a plate and set aside.
Add the remaining tablespoon of olive oil to the pan, and once warm add the onions and cook until softened, about 2-3 minutes. Add the broccoli florets, cook until tender, about 3 minutes.
Add the beef to the pan and mix with the vegetables. Add the sauce and bring to a boil, stirring for a few minutes until the sauce thickens and then lower the heat.
Sprinkle sesame seeds over the beef and broccoli before serving. Serve over rice or noodles.