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 with rice noodles

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.