Categories: Eats, Life Style

Beef and Broccoli

Hey, What’s Cookin’?

Sometimes you just really crave Chinese takeout. But if it’s Beef and Broccoli you’re after, you’re probably going to pay a lot for a not-great meal. The beef is probably going to be skimpy and what there is will probably be fatty. Those little bits of beef will be hidden in a ocean of salty brown sauce, in which the broccoli has already drowned. It can be downright…unsatifying. It’s not what you had in mind—and not what your body needs, either!

Is the answer to give up Chinese food? Heck no! The answer is to make it YOURSELF. You don’t need a wok–just a large, nonstick pan. And in the same time it takes to order, pick it up, and drive home, you can have whipped up a hot, healthy meal! Versatile ingredients like ginger and toasted sesame oil should be staples in your refrigerator.  Bags of cauliflower rice should always be in your freezer. Black bean sauce is also a great condiment to have on hand for other Chinese dishes, but there is a good substitution for it. So what’s keeping you back? Nothing!  Make Beef and Broccoli sometime this week and see if it doesn’t satisfy your taste buds in a big way!


Beef and Broccoli

Adapted from: a recipe by Martha Stewart
Serves: 3 or 4


  • 1 tbs + 1 tsp cornstarch
  • 1/4 tsp black pepper
  • 1 lb skirt steak, cut into 1/2-inch-thick slices
  • 2 tbs minced fresh ginger (from a 2-inch piece)
  • 1/2 cup low-sodium chicken broth
  • 2 tbs minced fresh ginger (from a 2-inch piece)
  • 2 tsp toasted sesame oil
  • 2 tbs black bean garlic sauce, such as Lee Kum Kee (hoisin sauce is an okay substitute, but then add 1 tsp soy sauce as well)
  • 1/4 cup safflower oil
  • 4 cups bit-size broccoli florets
  • 2 tbs water
  • 3 scallions, white and light-green parts thinly sliced (1/2 cup). **Slice and save the darkest greens for serving.
  • cauliflower or vegetable rice, cooked and kept hot for serving
  • toasted sesame seeds; optional


  1. Mix 1 tbs cornstarch and pepper in a large plastic bag; add meat and shake until meat is coated.
  2. Whisk together ginger, broth, sesame oil, black-bean sauce, and 1 tsp cornstarch in a bowl; set aside.
  3. Heat a large nonstick skillet or a wok over high for 3 minutes. Coat pan with 2 tbs oil. Brown ½ of the meat, about 1 minute per side. Transfer to a plate; brown the rest of meat and remove to the plate.
  4. Coat pan with remaining 2 tbs oil. Add broccoli. Cook, stirring occasionally, until the broccoli begins to brown, about 3 minutes. Add the water and toss broccoli until it’s bright green and tender, 1 to 2 minutes more.
  5. Add meat and any accumulated juices back to skillet along with white and light-green scallions. Stir in black-bean-sauce mixture and toss until evenly distributed and sauce has thickened, about 1/2 to 1 minute.
  6. Serve over cauliflower rice and sprinkle with dark green scallions and toasted sesame seeds.




Photograph via Pinterest

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