Beef & Broccoli

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You know the feeling when you want to eat something good, that’s nearly as easy as ordering takeout, that your kids won’t complain about, that actually contains a vegetable? This recipe for Chinese Beef and Broccoli checks all those boxes and more. (The more: it’s versatile – I often sub chicken or tofu for beef.)

On Mondays, we kick off our all-team meeting with a food share – the greatest (or worst) thing we’ve eaten in the last week. Recently, my coworker Harris gushed: “Honestly, it’s the Raddish recipe for Beef and Broccoli! It works with so many veggies and all types of protein, and even my pickiest family member gets charged up when we make it. This recipe easily replicates Chinese sauce with just 5 ingredients you probably have in your kitchen already – it’s even stopped us from ordering takeout a few times!” This is a Big Deal coming from Harris — a trained chef whose bilingual kids eat all over Los Angeles and Japan. If his family loves a dish, you know it’s good!

Make a sizzling stir-fry in less time than it takes to order and wait on delivery – serve seasoned meat and tender veggies over fluffy rice.

Active Kitchen Time: 20 minutes
Cook Time: 15 minutes
Yield: 4-6 servings

Ingredients:

2 ½ cups + 2 Tbsp water
1 Tbsp vegetable oil
⅓ cup soy sauce
2 Tbsp cornstarch
2 Tbsp brown sugar
1 tsp garlic powder
½ tsp ground ginger
½ white onion
2 crowns broccoli
1 lb top sirloin
1 cup short or medium grain rice

Supper Smarts:

Mix it Up: Have chicken on hand instead of beef? No problem to sub it in. Cashews, bell pepper, and water chestnuts also can be added in for extra crunch and flavor.
Kitchen Helper: Freeze your beef for 20 minutes before slicing — the knife will slide through easily to make perfect cuts.
Flavor Town: Add in a sprinkle of red pepper flakes or a spoonful of sambal oelek chili paste to kick up the heat a bit.
Leftover Love: Use leftover rice and beef and broccoli to make a quick fried rice — if you have extra veggies on hand, cut to roughly the same size and cook first before adding the already prepared leftovers and rice.

Steps:

1

Add 1 cup short or medium grain rice to sieve or colander. Rinse rice until the water running through it is almost clear. Drain well.

2

Add rice and 2 cups water to medium pot. Bring mixture to a boil over high heat.

3

Reduce heat to low, cover and cook for 20 minutes. Meanwhile, proceed to Step 4.

4

Whisk ⅓ cup soy sauce, ½ cup water, 2 Tbsp cornstarch, 2 Tbsp brown sugar, 1 tsp garlic powder, and ½ tsp ground ginger in a medium bowl. Set aside.

5