Beef and Broccoli Stir-fry

Don't ever tell yourself that making delicious homemade Chinese dishes at home is too hard.  If you give it a try you just might surprise yourself at what you can do.  So put away those frozen stir-fry bags or those expensive takeaways and give this a try.

Beef and Broccoli

3 Tbsp olive oil

4 Tbsp soy sauce

1 lb beef, thinly sliced

2 c. broccoli, florets 

1 c. onion, diced

1 c. mushrooms

3/4 c. beef broth

2 Tbsp soy sauce

2 garlic cloves minced

1 tsp fresh ginger minced

1/2 tsp sugar

1 tsp cornstarch

 

Mix broth, 2 Tbsp soy sauce, garlic, ginger, sugar and cornstarch together. Marinate your beef in sauce mixture for at least 30 minutes in the fridge. Also begin marinating your mushrooms in 2 Tbsp of soy sauce. 

Saute your onions and broccoli until broccoli florets are cooked through, about 5-7 minutes. Set aside.

Saute your mushrooms in a hot pan with olive oil until mushrooms have turned a golden brown and set aside with the rest of the vegetables.

Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. 

Return the cooked vegetables to the wok; cook on medium high heat for about 3 minutes, until the sauce has thickened and coated the meat and vegetables. 

Serve over rice.  Serving size 4.