Beef & Broccoli Stir-Fry
with egg fried rice

Name: Beef & Broccoli Stir-Fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Flank / skirt steak; 1 tsp + 2 Tbsp Soy sauce, low-sodium; 1 lb Broccoli, chopped; 3 cloves Garlic, sliced; 2 tsp Oil, cooking; 1/2 Lemons, juice of; 2 Tbsp Soy sauce, low-sodium; 2 tsp Rice vinegar; 1/2 cup Chicken stock; 2 tsp Sugar (white or brown); 2 tsp Corn starch; 1 3/4 cups White / brown rice; 1 bunch Green onions, sliced; 1 Tbsp + 1 tsp Cooking oil; 2 to 4 Eggs; 1 1/2 cups Frozen peas and carrots; 1 Tbsp Soy sauce, low-sodium; 1 tsp White pepper; 1/4 tsp Sweetener

Active: 35 min Total: 35 min

Original

Beef and broccoli is not just for your takeout order. Our versatile stir-fry sauce coats every bite of this dish in delicious umami flavor

Proteins

Beef, non-ground, Eggs

Cuisines

Asian - Chinese

Ingredients

Metric

Servings:

Beef & Broccoli:

Flank / skirt steak - 1 lb
Soy sauce, low-sodium - 1 tsp + 2 Tbsp
Broccoli - 1 lb , chopped
Garlic - 3 cloves , sliced
Oil, cooking - 2 tsp
Lemons - 1/2 , juice of

Standard Chinese Stir-fry sauce:

Soy sauce, low-sodium - 2 Tbsp
Rice vinegar - 2 tsp
Chicken stock - 1/2 cup
Sugar (white or brown) - 2 tsp
Corn starch - 2 tsp

Egg Fried Rice:

White / brown rice - 1 3/4 cups
Green onions - 1 bunch , sliced
Cooking oil - 1 Tbsp + 1 tsp
Eggs - 2 to 4
Frozen peas and carrots - 1 1/2 cups
Soy sauce, low-sodium - 1 Tbsp
White pepper - 1 tsp
Sweetener - 1/4 tsp

Prep

Rice - If you made last night's meal or did this on prep day, you're all set. If not, cook rice with a 2:1 water to rice ratio. Bring to a boil, then simmer until rice has absorbed all liquid (20 to 25 min. for white rice; 45 to 50 for brown)
Beef – Slice into 2” (5 cm) long pieces, ~1/4” (0.6 cm) thick. Season with salt, pepper, and 1 tsp. (5 ml) soy sauce. Tenderize with a fork (see video)
Broccoli / Garlic / Green onions – Prep as directed
Sauce – Mix together stir-fry sauce ingredients

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Make

Toss rice with 1 tbs. (15 ml) cooking oil (leftover rice is best for fried rice)
Whisk eggs with a pinch of salt and a few turns of ground pepper
Heat a wok over medium-high heat. Add in 1 tsp. (5 ml) oil and then white parts of the green onions to heated oil with a pinch of salt. Saute for ~15 seconds and then add eggs. Scramble with a wooden spoon
When eggs are lightly scrambled, push them aside and add in rice, frozen vegetables, soy sauce, white pepper, and sweetener. Toss until all ingredients are warmed through. Season to taste with any of the seasonings. Mix in green parts of the green onions. Transfer rice to a serving bowl and return wok to medium-high heat
Add in 1 tsp. (5 ml) oil and then beef to heated oil. Stir-fry (basically toss around) beef for ~3 minutes, and then remove from pan. It does not need to be cooked through at this point
Return wok to heat. Add another tsp. (5 ml) of oil and then sliced garlic to heated oil. Once you can smell the garlic, add broccoli with a dash of salt. Stir-fry broccoli until it’s almost cooked through, 4 to 6 minutes. If at any point the pan looks dry or that the broccoli may burn, add in stock / water (~1 tbs. (15 ml) at a time)
Add beef back into the pan. Push all ingredients to the side, forming a donut in the middle of the wok. Give sauce a stir and then pour it into the hole. Let it sit until you see it darken in color and start to bubble a lot. When that happens, toss everything through. Add in lemon juice at the end and season to taste with salt & pepper. To learn more about stir-frying, check out this video.

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