There are many different versions of Beef Broccoli out there. You can find it easily at someplace like Panda Express. The ingredients are simple, broccoli, beef and seasonings. I made this just because I had beef and broccoli and it was St. Patrick’s Day (I know, but we’re not Irish we’re Asian..LOL) and I wanted something ‘green’ to eat. I’ve made it a few times before following other recipes and this is a variation of those all over the web. I didn’t use an exact recipe, but pulled things off the top of my head using some ginger and adding a slightly different taste to it.
1 lb top round beef, thin slice strips about ½ inch wide
1 lb broccoli florets, fresh or frozen (can us e stems as well)
¼ C Shoyu
1 tsp Splenda Granulated Sugar
½ tsp minced Ginger
½ tsp Garlic Powder
1 tsp Minced Garlic
2 T Sake
1 tsp cornstarch & water
Ground Black Pepper
1 T Sesame Oil
Combine Shoyu, sugar, sake, ginger, garlic powder & minced garlic in a bowl and mix well. Add your beef and let it marinade for at least 1 hour.
In a wok or large pan, heat 1 T sesame oil until water bounces off the top. In once time, add your broccoli and beef marinade and sauté until fully cooked. Season beef & broccoli with additional salt, pepper, and garlic powder to taste and add your cornstarch and water mixture to help thicken sauce.
Cook until broccoli is slightly tender but not mushy, the color of the broccoli should be a bright green. DO NOT let it turn a pale green or the broccoli will be overcooked.