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We hope you got benefit from reading it, now let's go back to kelly’s beef and broccoli recipe. To cook kelly’s beef and broccoli you only need 9 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Kelly’s Beef and Broccoli:
- Prepare 1 lb of top round steak.
- Get 3 tbsp of cornstarch.
- Get 1/2 cup of low sodium soy sauce.
- You need 3 tbsp of light brown sugar.
- Provide 1 tbsp of minced garlic.
- Use 2 tsp of grated ginger.
- Provide 2 tbsp of vegetable oil.
- Get 1/2 cup of sliced white onions.
- Get of White Rice.
Steps to make Kelly’s Beef and Broccoli:
- In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water. Add the beef to the bowl and toss to combine..
- In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside..
- Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of the vegetable oil and once it is hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside..
- Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes..
- Return the beef to the pan then add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve with rice or noodles..
I reckon beef and broccoli is one of the most underrated dishes in Asian take-away restaurants, as the sauce (though humble) holds so much flavour! This delicious Chinese Beef and Broccoli recipe comes together in just minutes. Perfect for busy weeknights and WAY better than Chinese takeout Broccoli is one of our favorite vegetables, and one my kids are always happy to eat. Here is a delicious Chinese Beef and Broccoli stir fry that is. See more ideas about Broccoli beef, Beef dishes, Beef recipes.
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