Hey friends! I have to say… it brings me such joy to hear when someone successfully makes a recipe from the blog and it becomes a family favorite. We (my mom mostly) works really hard to find good recipes for us to try so that we can help bring something truly simple and yummy for your home. If a recipe is a flop, we try it again until it’s not. If it proves not be a good recipe, we mourn (for a brief second) over our lost time in the kitchen and then we move on. The recipes we bring to you are in every sense of the word TRIED and TRUE and we’re so happy to know that you’ve tried them and think they’re great too!
Speaking of great, I, of course, have a GREAT recipe to share today. You may have noticed that our family goes a little coo-coo for any Asian type recipe. Yes – we’re a little obsessed! We tried this simple Beef and Broccoli and everyone loved it. A little time over the stove and you’ve got a great recipe that is better than take out. Check out these pictures and tell me it doesn’t look like it came straight for PF Chang’s. If you love flavorful YUM!
- 1.5 lb beef chuck roast, cut to ⅛ inch thin slices
- 2 cups broccoli florets
- 2 TB toasted sesame seeds (optional)
- 1 TB Honey
- ½ cup Soy Sauce
- ½ cup Chicken Broth
- ½ cup brown sugar
- 1 TB rice wine
- 2 TB oyster sauce
- 1 TB minced garlic
- ½ TB Sriracha
- ½ TB sesame oil
- ¾ tsp ground ginger
- ½ TB minced onion
- ½ -1 TB corn starch
- Whisk all sauce ingredients together in a bowl, until smooth. (We decided to make this sauce the night before and using a little bit, we marinated the meat overnight. This is not a necessary step, but we really liked the outcome. If you do not have the extra time, simply make your sauce before you're ready to cook.)
- Add a little sauce to a large pan on medium heat.
- Add sliced beef (we always marinate our meat overnight) to hot pan and pour remaining sauce over the top.
- Cook on high heat for 3-5 minutes until beef starts to brown then let simmer for about 30 minutes. This will give you tender juicy meat.
- Add in fresh broccoli florets and cook another 2-3 minutes until broccoli is tender. Serve hot, over rice.
- Top with toasted sesame seeds.
HOW MANY DOES IT FEED: 4
ANY CHANGES MADE: used more cornstarch to make sauce thicker. We used chuck roast instead of round roast. We made the sauce the night before and marinaded the meat in some sauce. Started cooking meat on high then we let simmer for about 30 minutes. This made the meat really tender and juicy.
ANY SUGGESTIONS FOR NEXT TIME: None – maybe serve it over noodles instead. 😉
For more great Asian recipes to try out, check out:
For all Chinese recipes go HERE.
For all Recipes go HERE.
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