Beef and Broccoli

Last night we tried the Beef and Broccoli recipe that came with our CSA box this week. I made a few adjustments by adding some carrots and onions and served it with rice noodles. It was so good! I wouldn’t compare it to my favorite Chinese or Thai restaurant’s Beef and Broccoli but it wasn’t anything to turn your nose up at either.

Beef and Broccoli

3 tablespoons soy sauce
3 tablespoons water
1 tablespoon cider or rice wine vinegar
2 tablespoons sugar or honey
1/2 teaspoon dried ginger
3 cloves garlic, minced
1 lb beef stir fry, cut crosswise into thin strips
2 tablespoons high heat oil, divided
1 lb broccoli cut into florets, stems peeled
1 large carrot, sliced
1 onion, sliced
1 tablespoon cornstarch

In a large, shallow bowl, mix soy sauce, water, vinegar, sugar, garlic and ginger. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.

Heat 1 tablespoon oil in a skillet over high heat, stir fry broccoli, carrots and onions until crisp-tender. Remove from pan and add remaining tablespoon of oil. Add beef and stir fry until lightly browned, about 2-3 minutes. Remove meat. Add 1/2 cup water to pan; stir up brown bits and pour into reserved marinade; whisk in cornstarch.

Return meat and vegetables to pan and toss until combined. Add marinade and stir until thickened. Remove from heat. Serve with rice or noodles.