2-Bowl Beef and Broccoli Recipe
Servings
4
Ingredients
- 1½ pound striploin steak (also called a NY strip), 2 steaks (trimmed of fat)
- 3 tbsp vegetable oil (divided)
- 1 tbsp sesame oil
- 1 tbsp low sodium tamari
- 1 tsp mirin
- 1 tsp cornstarch or arrowroot powder
- ½ tsp baking soda
- ¼ tsp sugar or coconut sugar
- ⅓ cup water
- 1 tsp cornstarch or arrowroot powder<br />
- 1 tsp kosher salt<br />
- 3 tbsp chicken stock (low/no sodium)<br />
- ½ tsp low sodium tamari
- ¼ tsp pepper
- 2 cloves garlic (smashed and chopped a little)
- 1 head 1 head broccoli (cut into small florets)
- Pinch of chili flakes (optional)
Instructions
- 1
Slice the beef VERY thinly across the grain at an angle.
- 2
Combine the ingredients forBowl 1in a medium size bowl. Add the beef slices. Toss. Let stand at room temperature for 1 hour. Alternatively, you can marinate for several hours refrigerated.
- 3
In the meantime, combine the ingredients forBowl 2in a medium bowl or measuring cup, whisk together and leave the whisk in the bowl, set aside.
- 4
Heat the wok or heavy based fry pan to HIGH add 2 Tbs. of the vegetable oil.
- 5
Stir-fry the marinated beef until lightly brown (1-2 minutes). The meat should be very rare and raw in places. Remove with a slotted spoon, place in a bowl, set aside.
- 6
Add the last Tbs. of the oil to the wok and add the garlic and broccoli, stir-fry for 1 minute, add 3 Tbs. of water and toss often for 2 minutes, the water will evaporate but the broccoli will still be crunchy.
- 7
Whisk the contents ofBowl 2and add to the hot wok, let it heat and bubble for a minute or so. Add the beef back to the pan, toss and, allow the mixture to bubble and thicken. Cook for another minute or so.
- 8
Empty to a serving dish and sprinkle with chili flakes if desired.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Can I Freeze This?
- Yes! This freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Cooking Tip
- For the best results, let your beef come to room temperature for about 20 minutes before cooking. This ensures even cooking throughout.
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Frequently Asked Questions
How do I make 2-Bowl Beef and Broccoli?
This 2-Bowl Beef and Broccoli recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 17 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this 2-bowl beef and broccoli recipe make?
This recipe makes 4 servings. You can easily double or halve the recipe to suit your needs.
Can I make this 2-bowl beef and broccoli ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.