Chinese Broccoli Beef Stir Fry
My family LOVES Chinese food and considering we now live in the middle of nowhere it’s a little hard to get. I have been determined to make the best Chinese food that I can and get as close to the recipes we get from take out.
This is a rendition of Broccoli Beef that you would get. In my opinion I think it is a little healthier than take out which is a plus 😉 My daughter recently told me my Chinese is better than take out (blushing a little).
Ok, let’s start already!
Begin by cutting up a large head of broccoli into bite size pieces. Also, cut up some beef (this can be whatever you are used to keeping in your fridge). If you can get flank steak on sale then tenderize the crap out of it that is a great cost effective cut for this dish. Again, I use venison or antelope a lot in my cooking because the hubby hunts and IT’S FREE.
So here are your ingredients in the fry pan. Add a little olive oil to coat everything. I have some toasted sesame infused olive oil because I use it in all of my Chinese food. It makes a huge difference in the flavor of your finished product.
On the back burner I have some Udon noodles boiling to mix in later.
Once your meat is half done you want to add 1/4 cup low sodium soy sauce and 2 heaping Tablespoons of brown sugar. Next you want to make a little thickener. I mix in about 1/3 cup water with 2 Tablespoons corn starch. Mix until no lumps then add to your fry pan and mix thoroughly to coat everything. Once the heat thickens it you can add your cooked noodles and stir fry everything together.
I heated a couple egg rolls from the freezer and dinner is served.
I sprinkled a little toasted sesame seeds on top 😉