Beef and Broccoli
with carrot "noodles" / cashews
This beef and broccoli stir-fry is tossed in a sweet and spicy brown sauce for a flavorful dinner with Asian flavors.
Smarts: For something different, we recommend making carrot "noodles" using a spiralizer. The sweet notes of carrot go well with the savory flavors in the dish, but feel free to use any other vegetable noodles, like zucchini.
- Beef, boneless sirloin, flank or skirt - 1 lb, thinly sliced
- Broccoli - 10 oz, florets
- Garlic - 2 cloves, chopped
- Oil, cooking - 1 Tbsp
- Coleslaw mix (sub cabbage, thinly sliced) - 7 oz
- Cashews, roasted and unsalted - 1/2 cup
- Hot sauce of choice (opt) - for serving
- Carrots (sub zucchini) for "noodles" - 3/4 lb, spiralized or grated
- Bragg's / coconut aminos - 4 Tbsp
- Water - 3 Tbsp
- Honey - 2 Tbsp
- Vinegar, rice - 1 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Chili-garlic sauce (sub any hot sauce) - 2 tsp
- Make sauce - Combine aminos, water, honey, vinegar, toasted sesame oil and chili-garlic sauce. Taste and add additional chili garlic sauce to taste. (Can be done up to 5 days ahead)
- Beef - Slice against the grain into ~1/4” (0.6 cm) thick strips. Tenderize with a fork and pour half the sauce over beef (reserve the other half). Marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
- Broccoli / Garlic - Prep as directed. (Can be done up to 3 days ahead)
- Carrots - Turn into 'noodles' with a spiralizer (or if you prefer, you can thinly slice the carrots and add them to the stir-fry with the broccoli). Place spiralized noodles in a microwave-safe bowl with a bit of water. Cover bowl with a paper towl. Microwave 1 minute at a time for 3 to 4 minutes, until carrots reach a tender but still-crunchy consistency. If you're without a microwave, boil the noodles for 2 to 3 minutes in salted water and then drain. (Can be done up to 3 days ahead)
- Heat a wok over medium-high heat. Add cooking oil and then beef (use a slotted spoon to remove it from the marinade) to heated oil. Toss until golden brown and nearly cooked through. Remove from wok and set aside.
- Return wok to heat and add broccoli and garlic with a splash of water. Saute until water is cooked off and broccoli is tender (the water will help steam the broccoli without it burning in the hot pan), ~3 minutes. When broccoli is tender, add coleslaw and saute until coleslaw is tender, ~2 minutes more.
- 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. When that happens, add carrot "noodles," cashews and beef to the wok and toss to coat everything in sauce.
- Serve immediately with extra hot sauce if desired. Enjoy!
added green peppers. tossed noodles with some sesame oil to keep them from sticking together.0 Helpful
Think a different cut of beef would be better.0 Helpful
It was all right. I felt like it was missing ginger and needed a bit more acid.0 Helpful
It was okay. We couldn't find Miso in our local grocery stores, so that may be the reason it was okay. We will try it again when we get miso from Amazon.0 Helpful
This was fantastic!0 Helpful
Kids didn't like this and it wasn't my favorite.0 Helpful