I don’t typically eat a lot of meat and tend to lean toward a more plant based diet but I love broccoli beef. I really can’t explain why either. There’s just something about the flavor of the beef and having it mixed with beautiful green broccoli florets. It’s actually one of the few Chinese-inspired dishes that my husband and I can agree on. For him, the spicier the better but I prefer a little (or a lot) less spice. But we both loved this one and can’t wait to have it again! And now there’s no need to order takeout!
- 1 1/2 lb flank steak, thinly sliced across the grain
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons quinoa flour (or flour of your choice or cornstarch)
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 1/2 lb fresh broccoli florets
- 1/2 cup water
- 1/4 cup soy sauce
- 1 1/2 cups uncooked brown jasmine rice
- Cook rice according to package directions.
- Sprinkle steak with salt and pepper, toss with quinoa flour.
- Heat 1 tablespoon oil in a large skillet over medium-high heat; brown steak 2 minutes, turning occasionally.
- Remove steak from skillet and keep warm.
- Heat remaining 1 tablespoon oil in skillet.
- Saute garlic and broccoli for 3 minutes.
- Add water and soy sauce to skillet; cover and cook 2 minutes or until broccoli is tender.
- Uncover and bring mixture to a boil.
- Add beef back in and cook 2-3 minutes or until sauce is thickened.
- Serve over rice.
What is your favorite Chinese-inspired dish?