Beef and Broccoli

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!

Beef and Broccoli


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?

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