Beef and broccoli is surely one of the most popular takeout dishes ordered from Asian restaurants throughout North America. Here’s a take on beef and broccoli that is so easy to make you may decide to pick something else next time you order in because it’ll be a go-to recipe coming from your own kitchen. And, in keeping with our Veteran Moves ‘healthy eating’ outlook, our version adds peppers for an additional nutritional punch.
This dish also features my favourite Veteran Tool. First, I LOVE my rice cooker, a gift from my good friends Nick and Mira when I turned 60! It’s a kitchen aid I use at least weekly, every time I make rice… consider adding one to your own kitchen.
The most important Veteran Move used in preparing this dish is called ‘velveting’. It’s a popular technique in Chinese cooking that guarantees moist and tender meat. Chicken, pork and/or beef all benefit from velveting and I highly recommend getting used to doing it whenever possible.
Note: Velveting techniques call for you to marinate the meat in a mixture of vegetable oil, rice wine or rice wine vinegar, egg white and cornstarch see Veteran Move #7: Velveting Meat. But, because this dish has a specific beefy sauce have altered the technique slightly. The results are very bit as yummy!
2/3 c. low-sodium soy sauce, divided
Juice of 1/2 lime
1 tbsp. packed brown sugar
2 tbsp. cornstarch
Kosher salt
Freshly ground black pepper
1 lb. flank or sirloin steak, sliced thinly against grain
BROCOLLI AND SAUCE
2 tbsp. vegetable oil
3 cloves garlic, minced
1/3 c. low-sodium beef (or chicken) broth
2 tbsp brown sugar
2 tsp. Sriracha (optional)
1 head broccoli, cut into florets
3 thinly sliced green onions, extra for garnish
Sesame seeds for garnish
