If you want to serve your family a delicious and healthy meal that’s ready for the dinner table in just 20 minutes, then we have your back! Strips of succulent beef and tender-crisp broccoli florets in a tasty brown sauce, what more can you ask for? This low-calorie beef with broccoli dish contains protein, fiber, potassium, iron, phosphorus, magnesium, calcium, manganese, vitamins A and C, and phytonutrients. This dish is perfect over rice or noodles. You can also stuff it in lettuce leaves or flour tortillas. Making this beef with broccoli dish at home is faster than a Chinese take-out.
This recipe takes about 20 minutes to make. Serves 4.
• 1 pound of skirt steak
• 1 tbsp soy sauce
• 1 pound of broccoli
• ½ cup of water.
• 2 tbsp cooking oil
• 4 dried red chilies or
• ¼ cup of oyster sauce
• ¼ cup of chicken broth
• 2 tbsp minced garlic
Using a sharp knife, trim off any excess fat or membrane on the exterior of the skirt steak.
Put the steak on a plate then cover with plastic wrap.
Keep in the freezer for 10 minutes.
While the beef is freezing, cut the broccoli into small florets.
Take the beef out from the freezer and slice it into thin strips.
In a bowl, marinate the beef strips in soy sauce, then set aside.
Boil water in a cast-iron skillet over high heat.
Once the water boils, add in broccoli florets.
Cover the skillet with a lid and cook the broccoli for 1 minute.
Transfer the cooked broccoli to a small bowl and remove the water from the skillet.
Drizzle oil into the pan, then arrange the marinated beef strips in a single layer.
Add dried red chilies.
Stir-fry for 1 minute making sure all sides of the beef are seared.
Stir in oyster sauce, chicken broth, and garlic.
Stir-fry for another minute.
Add broccoli florets.
Continue stir-frying for 1 to 2 minutes or until the sauce has reduced and coated all the beef and broccoli.
Ideas And Tips:
You may substitute dried red chilies with 1/2 tsp red chili flakes
Aside from chicken broth, you can use pork, beef, vegetable or just water.
You may substitute oyster sauce with soy sauce, fish sauce, tamari, liquid seasoning, hoisin sauce or black bean sauce.
If you want more vegetables, you can add carrots, baby corn, snow peas, bell peppers, water chestnuts, chayote, cauliflower or mushrooms.
Aside from beef, you can use chicken thigh or breast fillet, pork tenderloin, tofu or shrimp.
It is not only the cut of beef that determines how tender it is, but also how you slice it. It is important to cut or slice against the grain or muscle fibers of the meat. This cuts the fibers shorter making it easier for you to chew the meat.
images – https://www.youtube.com/watch?v=ayZ49eItMYw