One attraction of ordering Chinese takeout food is the convenience. But you don’t have to keep the phone number of your favorite Chinese restaurant on your refrigerator for when the yearning for takeout arises.
Satisfy your craving with this quick and healthy meal:
Ginger Beef & Broccoli
Makes four servings
Sign Up and Save
Get six months of free digital access to The Kansas City Star
3 tablespoons canola oil
1 pound of thinly sliced sirloin
Salt and pepper to taste
1/4 cup finely minced fresh ginger
1 red bell pepper, cut into 1-inch chunks
1 crown of broccoli, stems removed and cut into florets
3 cups unsalted beef broth
1 tablespoon Korean red chile paste (optional)
1/4 cup low-sodium soy sauce
2 tablespoons cornstarch
1/2 cup water
4 cups of hot steamed rice for serving
Heat a large nonstick skillet or wok over high heat. Once heated, add 2 tablespoons canola oil. Allow the oil to get hot before adding the sirloin. Season the sirloin with salt and pepper, and cook over high heat, stirring frequently, until no pink remains.
Add the minced ginger to the beef, and continue to cook and stir for another minute. Remove the ginger and beef mixture from the pan and set aside.
Heat another tablespoon of canola oil in the same pan over high heat. Add the red bell pepper and broccoli florets, and cook and stir for about 3 to 5 minutes, or until the broccoli begins to turn a bright green color and soften slightly. Remove vegetables from the pan and set aside.
Using the same pan over high heat again, add beef broth, red chile paste and soy sauce. Heat the broth mixture until it boils.
Meanwhile, combine cornstarch and water in a small bowl, whisking until the cornstarch is dissolved. Add the cornstarch slurry to the boiling beef broth and whisk to incorporate. Reduce the heat to medium and simmer the broth for about 5 minutes. It should be slightly thickened and reduced. If it becomes too thick, add a little more beef broth.
Season the broth with salt and pepper if needed. Remove the pan from the heat and add the cooked beef and vegetables. Stir to coat everything in the sauce.
Enjoy the stir-fry over hot steamed rice.
Jessica James is a millennial mom and professional chef whose passion is inspiring families to cook and spend quality time together in the kitchen.