Beef Broccoli
Healthier
Restaurant-Style
Beef & Broccoli

I love Chinese food, but by making it at home, you get cleaner flavors while reducing the oil, salt and sugar.  I love this recipe using Unflavored Olive and Toasted Sesame Oils.  And it tastes every bit as good as restaurant Beef and Broccoli!

1 - 1/14 lb. top sirloin, cut in very thin strips

2 tablespoon corn starch

2 tablespoons Unflavored Olive Oil, divided

2 tablespoons Toasted Sesame Oil, divided

4 cloves garlic, grated

2 teaspoons fresh ginger, grated

1/4 cup low sodium soy sauce*

1/2 cup water

4-6 cups broccoli, cut in small florets (I also peel and thinly slice the tender part of the stalks

1/4 -1/2 teaspoon red pepper flakes

1-2 green onions, thinly sliced on the bias

1-2 teaspoons sesame seeds

In a small pot, combine 1 tablespoon olive oil, 1 tablespoon sesame oil, the garlic and the ginger.  Bring to a rolling boil for about 3 minutes, then reduce to medium and cook until it thickens a bit.  I usually finish cooking the meat in the next step and then remove it from the heat.

Combine the sliced beef and cornstarch in a plastic bag and shake to coat the meat.  In a large wok or frying pan, heat 1/2 tablespoon each of the olive oil and sesame oil.  Place half of the beef slices in the pan and sear on the first side, then turn over and cook on the second side just until barely done.  (It will cook more in the final step.)  Remove to a plate and keep warm.  Cook the remaining meat in the remaining olive/sesame oil and set aside with the first half of the meat.  

Add the broccoli and 1/4 cup water to the wok and cook, flipping occasionally until the broccoli is dark green and the water has evaporated, about 3 minutes.

To the broccoli, add the meat, the sauce and the red pepper flakes.  Cook, tossing regularly, until most of the sauce has been absorbed, 4-5 minutes.  Remove to a serving plate and top with the green onions and sesame seeds.  Serve with brown or white rice.

 

*I happen to prefer the taste of Pearl River Bridge light soy sauce, but it is a little salty, so I use half regular low sodium soy sauce and half of my favorite.  You can add more soy sauce at the end of cooking if you find the dish isn't salty enough.