If I can get my family to eat veggies easily, I feel like I conquered my evening. Vegetables and fruits are a way of life in our household, but I will admit that the fruits are much more readily accepted. I try to include a veggie with every dinner, but none of them go down quicker than the broccoli in this recipe.
In fact, the night I made this, there was a fight over the last little bit of broccoli since I didn’t add enough in. Winning!
So, I know that this is not THE healthiest meal. Sure there are improvements to be made, but it is a family favorite and something that we eat every other week. It has protein, some greens, and my family walks away from the table with a full belly.
My biggest tip with this one is to make sure that the marinade is given AT LEAST a full hour in the refrigerator before cooking it. I have shortened the time on a few occasions, but the meat was much tougher.
If you want fork-tender meat, you will be patient. 🙂
1.5 lbs beef for stew cut in smaller slices
1 Tbsp low sodium soy sauce
1 Tbsp water
2 Tbsp vegetable oil
1 Tbsp cornstarch
1 tsp sugar
1/2 tsp baking soda
Marinate the meat in the refrigerator, covered, for an hour.
Towards the end of the hour, I mince up my garlic then get the broccoli going.
Steam or saute broccoli until bright green, then set aside. I use varying amounts, but normally match or double the amount of beef. It all depends on you how much you want to include.
While the broccoli is cooking, mix the sauce for the beef:
1/2 cup low sodium soy sauce
4 cloves of garlic, minced
2 Tbsp brown sugar
2 Tbsp flour
Once the broccoli is done, set aside, put the beef in the same large pan and pour half of the sauce over the beef.
After the meat is cooked to your liking, pour the remainder of the sauce and the cooked broccoli into the pan. Stir and serve as is or over a bed of rice or veggies. 😋
If you like it spicy, top with some Sriracha!