Steak and Broccoli – Food Share Friday

Chinese takeout at home? Yes please! I stumbled across this recipe a few years ago when I started to look for healthier options for my family. You know you have a great recipe when your family asks for it frequently. Steak and broccoli is surprisingly easy to make and it is a fairly quick option.
My take on steak and broccoli has gone through many modifications. We have really tried to revamp a lot of the dishes we make at home to make them more healthy. I always try to buy a lean cut of meat and trim a lot of the fat away before cooking. I have changed from white rice to brown rice ( it actually tastes really good, I was skeptical) and we try to stay away from processed foods. It is nice to season your food the way you like it as well as knowing what ingredients go into every dish.
strip steak ( I buy the biggest one they have)                      1 cup chicken stock
2 1/2 Tbsp cornstarch                                                               4 cups broccoli florets
salt                                                                                                1 Tbsp minced garlic
2 tsp. canola oil                                                                         1/2 tsp red pepper flakes
1/4 cup water                                                                             1/4 cup soy sauce
Trim all of the fat off of your steak, cut it in half length wise and then cut each half into thin square pieces. In a zip lock bag, add the steak, 2 tablespoons of the cornstarch, and a little salt. Toss until the steak is well coated. Meanwhile, heat your oil in a deep pan ( I use a wok) over medium high heat. Add all of the meat to the pan and cook until light brown and juices run clear. I then remove the meat to a plate to use later.
While the meat is cooking, I take the remaining 1/2 tablespoon of corn starch and mix it with  1/2 cup of chicken stock. Save for later. Pour the remaining 1/2 cup of your stock to the same pan and add your broccoli and garlic. Cover the pan and cook until broccoli is tender, add the red pepper flakes and cook for about a minute. Pour in the cornstarch/chicken stock mixture along with the water and soy sauce.
Continue to cook broccoli and sauce until it simmers and thickens slightly. Add the meat back to the pan until warmed through and serve over rice.
This recipe will serve 3-4 people, we usually have leftovers which are great the next day. I prefer brown rice because it is more healthy but white rice tastes great with this dish as well.

Rock City
Author: Rock City

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