Kona K's Beef With Broccoli (& Other Veggies!) Stirfry
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄4 cup flour
- 2 cups beef broth
- 4 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons red pepper flakes
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 6 garlic cloves, chopped
- 1 lb boneless round steak, sliced thinly into 2-inch inch long strips
- 3 cups fresh broccoli florets
- 2 cups fresh asparagus, chopped into bite-sized pieces
- 1 medium bell pepper, chopped into bite-sized pieces
- 2 teaspoons sesame seeds
directions
- To make the sauce: combine the flour, beef broth, soy sauce, oyster sauce, red pepper flakes & brown sugar in a small bowl. Whisk until well-mixed. Set aside.
- Heat vegetable oil in a large pan. Add the garlic once the oil is hot, and let cook until golden-brown.
- Add the beef and stir-fry for about 3-4 minutes, or until the beef is halfway cooked.
- Add the vegetables and stir-fry for about 3-4 minutes.
- Add the sauce and bring to a boil. Reduce heat and allow it to simmer for about 5 minutes, or until the sauce has slightly thickened.
- Sprinkle with sesame seeds right before serving. I like to serve with white rice.
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Reviews
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I give this 5 stars for ease and versitility, but I made some changes in the ingredients for what I had on hand and incorporated some of my tried and true techniques. Here is a trick to always have tender beef: slice very thinly (while semi-frozen is easiest) then for each pound of beef massage into it 1 tsp. baking soda and let sit anywhere from 15 minutes to 3 hours (I usually do a couple of hours), then rinse and pat dry. Then I make a marinade of 2T low sodium soy sauce, 2 tsp. cornstarch and 1 tsp olive oil and let sit 10-15 minutes. This helps the sauce cling to the meat nicely after the cooking is completed, and additional cornstarch is often not needed to finish. I did not use the either the flour as the recipe directs, not did I use any more cornstarch. Unlike true asian cooking, I always steam my vegetables to barely tender-crisp and then toss in the sauce, I think it is easier to control and creates a fresher tasting product. Because soy sauce based dishes are high in sodium, I replace the soy sauce with a quickly prepared ponzu sauce, which cuts the sodium by half. I make it scaled down to the recipe I'm preparing but the basic recipe is to simply mix together 1/2 C low sodium soy sauce, 1/4 cup fresh orange juice, 2 tablespoons fresh lemon juice, 1 tablespoon water, 1 tablespoon mirin or sake (sweet rice wines) and 1/8 teaspoon crushed red pepper. I made some changes in the veggie ingredients, omitting the broccoli but doubling the asparagus and adding about 2C sliced mushrooms and I also tossed in some green onions to finish it. It came out really good, but because of all my changes, I can't rate the recipe for taste. With my changes it was definitely 5 stars.
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A very EASY dish to make! Was great for dinner on the fly, and my family loved it. The only thing I did differently was to marinade the beef for about 30mins first, then threw the sauce and beef in together. (I used a tougher cut and didn't want it to dry out) I too used corn starch instead of flour (just a matter of preference) and it turned out amazing! Thanks so much!
Tweaks
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I give this 5 stars for ease and versitility, but I made some changes in the ingredients for what I had on hand and incorporated some of my tried and true techniques. Here is a trick to always have tender beef: slice very thinly (while semi-frozen is easiest) then for each pound of beef massage into it 1 tsp. baking soda and let sit anywhere from 15 minutes to 3 hours (I usually do a couple of hours), then rinse and pat dry. Then I make a marinade of 2T low sodium soy sauce, 2 tsp. cornstarch and 1 tsp olive oil and let sit 10-15 minutes. This helps the sauce cling to the meat nicely after the cooking is completed, and additional cornstarch is often not needed to finish. I did not use the either the flour as the recipe directs, not did I use any more cornstarch. Unlike true asian cooking, I always steam my vegetables to barely tender-crisp and then toss in the sauce, I think it is easier to control and creates a fresher tasting product. Because soy sauce based dishes are high in sodium, I replace the soy sauce with a quickly prepared ponzu sauce, which cuts the sodium by half. I make it scaled down to the recipe I'm preparing but the basic recipe is to simply mix together 1/2 C low sodium soy sauce, 1/4 cup fresh orange juice, 2 tablespoons fresh lemon juice, 1 tablespoon water, 1 tablespoon mirin or sake (sweet rice wines) and 1/8 teaspoon crushed red pepper. I made some changes in the veggie ingredients, omitting the broccoli but doubling the asparagus and adding about 2C sliced mushrooms and I also tossed in some green onions to finish it. It came out really good, but because of all my changes, I can't rate the recipe for taste. With my changes it was definitely 5 stars.
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A very EASY dish to make! Was great for dinner on the fly, and my family loved it. The only thing I did differently was to marinade the beef for about 30mins first, then threw the sauce and beef in together. (I used a tougher cut and didn't want it to dry out) I too used corn starch instead of flour (just a matter of preference) and it turned out amazing! Thanks so much!
RECIPE SUBMITTED BY
I just recently discovered how much I love to cook and bake. I'm always looking for new recipes to try, especially those that are healthy and low-fat. So far, I've had great luck with the recipes on this site... almost everything has been delicious and added to my permanent cookbook!