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Skillet Beef and Broccoli

skillet beef and broccoli Entree
Skillet Beef and Broccoli
  • Prep 30 min
  • Total 30 min
  • Servings 4
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This tastes just like the real deal, promise. Use your trusty skillet to create an easy version of Chinese beef with broccoli in just 30 minutes (which is less time than it takes to have it delivered). Recipe by Tablespoon.com. ...MORE + LESS -

Ingredients

5 tablespoons vegetable oil
1 lb boneless beef sirloin steak, very thinly sliced
4 cups broccoli florets
2 cups thinly sliced onion
1 cup beef flavoured broth
2 tablespoons packed brown sugar
1 tablespoon chili garlic sauce
1 teaspoon ground ginger
2 tablespoons soy sauce
2 tablespoons cornstarch
2 cups cooked white rice

Steps

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  • 1
    In 12-inch skillet, heat 3 tablespoons of the oil over medium-high heat. Cook beef in oil in batches, 1 to 3 minutes per side, until cooked through. Using tongs, transfer to plate.
  • 2
    Add remaining 2 tablespoons oil to skillet; add broccoli and onion and cook 3 to 5 minutes over medium-high heat, until vegetables soften. Add broth, brown sugar, chili garlic sauce and ginger to skillet; heat to simmering.
  • 3
    Meanwhile, in small bowl, beat soy sauce and cornstarch with fork. Stir cornstarch mixture and beef into mixture in skillet. Return to simmering, and cook 30 to 60 seconds longer or until mixture thickens. Serve over rice.

Expert Tips

  • Thinly sliced sirloin, often labeled “for stir-fry,” is available in most grocery stores. If you’d rather use a sirloin steak, placing the steak in the freezer for 10 minutes before cutting will make it easier to slice it very thinly.
  • Short on time? Buy a 12-oz bag of broccoli florets, and use the leftover broccoli in lunches or as a quick appetizer with ranch dressing for dipping.

Nutrition Information

Nutrition Facts

Serving Size: 4
Calories
490
% Daily Value
Total Fat
21
Saturated Fat
4
Trans Fat
0
Cholesterol
65
Sodium
1130
Dietary Fiber
3
Protein
30
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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