How to Make Beef and Broccoli at Home (Better Than Takeout!)
If you’re craving a juicy beef takeout from your favorite Asian joint in town, then learning how to make beef and broccoli at home might be the next best thing! This dish is cheaper, healthier, and faster to prepare than waiting for takeout.
Ingredients
- 1 tbsp refined coconut oil
- 7 ounces thinly sliced beef (flank is best, but you can also use new york, sirloin, and chuck)
- 1 head broccoli (washed, trimmed, and sliced)
- 2 cloves garlic (minced)
- 2 thin slices of ginger (minced)
- 1 cup water (to blanch the broccoli)
Marinade
- 1 tsp tamari
- 1/4 tsp baking soda
- 1 tsp rice wine vinegar
- 1/4 tsp ground white pepper
- 1 tsp arrowroot powder
Sauce *You can double the recipe if you want more sauce.
- 1 tbsp tamari
- 1/2 tsp honey
- 1 tsp arrowroot powder
- 1 tbsp rice wine vinegar
- 1/8 tsp ground white pepper
Instructions
- In a small mixing bowl, combine the thinly sliced beef and beef marinade. Allow it to marinate for at least 30 minutes.
- Wash, trim and slice the broccoli crown into evenly sized florets. Then, mince the garlic and ginger and set aside.
- Pour 1 cup of water into a deep saute pan and bring it to a boil. Add the broccoli and cook it for about 1 minute, then drain and set aside.
- The broccoli should still look vibrantly green and have some crunch to it.
- Using the same deep saute pan, add oil on medium-high heat until it’s hot but not smoking. Then, add the ginger and garlic and cook for a few seconds.
- Shortly afterward, add the beef and cook until you barely see the pink, raw part of the beef.
- Lastly, add the sauce and blanched broccoli. Cook for about another minute until the broccoli and beef are evenly coated and cooked. Garnish with green onions and serve with jasmine rice.
