15 minute broccoli beef stir fry is truly a busy person’s weeknight meal. Healthier than take out (and hello–cheaper) you can get big, bold flavors on the table in, well, 15.
Who has 15 minutes for a meal? I think we all do–no matter how busy we are. Slowly, I’m getting in my work groove and finding that yes, I can do two loads of laundry, mow the grass, help with homework AND make dinner after I get home.
As long as dinner is fast, and 15 minutes will do it.
I know broccoli beef isn’t anything new–it’s a takeout classic, but why buy it (if you actually have somewhere to buy it. Ahem.) when you can make it fresh yourself? And I could mention the 15 minute thing again here, but that might be getting old.
It was a hit in our house, and it was just about dirt cheap to make. I used a skirt steak–possibly the toughest, cheapest cut of beef you can get your hands on. But as long as you cut it across the grain, it’s tender and really full of flavor.
For the sake of my sanity, I used a quick cooking brown rice, but if you want to go old school, you should settle in for a 30 minute or more cook time on a traditional brown rice. It was Minute Rice to the rescue for me. Ain’t no shame in it sometimes people.
- 1 cup beef broth
- 2/3 cup low sodium soy sauce
- 1 tablespoons sesame oil Note 1
- 3 cloves garlic finely chopped
- 1 teaspoon grated ginger
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 pounds skirt steak sliced thinly against the grain into strips
- 4 cups fresh broccoli cut into bite size pieces
In a small bowl, mix the broth, soy sauce, sesame oil, garlic and ginger.
Add the cornstarch and set aside.
Heat a large skillet over high heat; add the oil and heat until the oil starts to "shimmer" or looks like it's moving--about 3 minutes.
Add the steak and saute to add good color to the meat--about 6 minutes. Remove the meat from the skillet, reduce heat to medium and add the broccoli. Saute until a little less crunchy; maybe 5 minutes.
Add the meat back in and pour over the broth mixture.
Stir to coat and bring the sauce to a simmer until it thickens slightly and the broccoli is crisp-tender; about 3 minutes.
Serve warm over rice.
Note 1: Sesame oil is a strongly flavored oil found in the Asian section of your grocery store. You don't have to use it, but I really think you should. It has a deep rich flavor but keep in mind that it's VERY strong, so go lightly with it if you need to.