You guys. This Easy Beef and Broccoli. Why haven’t I made this before now?!
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I mean, I have no excuse. It’s EASY, inexpensive, healthy, tastes freakin’ awesome, and takes less than 30 minutes to make! Where have I been?
WORK. That’s where I’ve been. Up until like a couple of days ago. Now I’m going to be bringing you recipes full time (for the second time). The first time I had a little setback (with life) when I tried, but it’s all good now. So on with the show…
My days have pretty much been like this for a while: Wake up at 6:45 am. Leave at 7:55 am (hopefully). Get to work at 8:30 am (hopefully). Work. Eat lunch. Work. Drive to hometown grocery store and buy food for that night’s blog post or freelance assignment. Get home and cook, photograph, edit photographs and write. Finish at 12 am (if I’m lucky). Sleep. Repeat.
Oh, and have I mentioned this girl? Her name is Baby and she is a hot mess! I rescued her a couple of months ago and she has been the greatest companion. She’s (obviously) a senior boxer, around 7 or 8 years old. It was like somebody did all of the hard work for me when I got her — she was housebroken and listens to general commands as of the day I got her!
Baby just chills in the kitchen on the rug while I’m cooking and waits for somebody to walk by the house to bark at and act like she’s going to devour. She wants the neighbors to think she’s vicious for some reason. I Still don’t get it because she is the most loving dog. Some neighbors probably think she’s Cujo.
I’m so guilty of ordering takeout or delivery on a regular basis. There’s no telling how much money I could have saved if I had made everything myself that I was craving instead of ordering it! For what I paid for this meal, I would have paid for about 2 orders of Chinese takeout. This recipe easily yields 4 very hearty servings… I could have been making this, freezing the beef mixture and throwing a bag of quick-cooking rice in a pot of boiling water for 10 minutes.
??? Live and learn.
Oh, and I add mushrooms to pretty much anything I can. If you’re not a mushroom lover, just omit them!
- ¾ cup reduced sodium soy sauce
- ½ cup chicken stock
- ⅓ cup honey
- 3 tablespoons rice wine vinegar
- ¼ cup packed light brown sugar
- 1 tablespoon fresh minced garlic (from a jar - about 3 cloves minced)
- 1 tablespoon sesame oil
- 1-1/2 tablespoon cornstarch
- 1 teaspoon ground ginger
- ½ teaspoon red pepper flakes
- ⅛ cup water
- 1-1/2 tablespoons olive oil
- 1-1/4 pounds sirloin steak (about 2 steaks), thinly sliced across the grain
- 1 large head broccoli, cut into florets
- 1 (6-ounce) jar sliced mushrooms, drained
- Cooked white rice
- Whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, red pepper flakes and water in a medium bowl. Set aside.
- Heat olive oil in a large saucepan over medium-high heat. Add steak and cook (about 4 minutes) until browned on both sides. Add soy sauce mixture, broccoli and mushrooms. Stir gently to combine. Cook, gently stirring frequently, until sauce mixture is slightly thickened (about 4 minutes). Serve immediately over rice.