I am an absolutely fanatic when it comes to Chinese take-out and unfortunately during my time in Europe I could not fulfill this desire too often. There was a Chinese restaurant near our apartment in Florence, Italy that was rather inexpensive but not the best. But we ate it because it hit the spot given that we had been without Chinese food for so long. We also had it once in Scotland, but that was also mediocre and the restaurant was strange. Also, you had to buy your rice to go with your meal, unlike here in America where it comes in abundance with your meal. At any rate, I was eager to get back home and create some delicious Chinese take-out style meals at home, including this tasty Scallion-Ginger Beef and Broccoli.
Typically I go for chicken in my Asian dishes but I came across this recipe in an Eating Well magazine that arrived while I was away. I also decided that instead of over rice I was going to serve this over udon noodles. My husband really is not a noodle fan when it comes to Asian dishes but I’m pretty much obsessed. I’ll eat ramen any day of the week and stir fried noodles are also high on my list. And for my gluten-free friends, you can swap the udon for soba noodles.
This dish turned out delicious and I love that it’s loaded with broccoli, which is one of my favorite steamed vegetables. You can also turn up the heat with a sprinkle of red pepper flakes or if you’re a Sriracha fan, that’s a good option too. At any rate, skip the take-out this weekend and make this meal for date-night. You’ll save on calories too since it’s a bit healthier than the original.
- ⅓ cup reduced-sodium tamari or soy sauce
- ¼ cup low-sodium chicken broth
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch, divided
- 1 pound sirloin steak, thinly sliced
- 3 tablespoons peanut or canola oil, divided
- 6 cups broccoli florets
- ½ cup sliced scallions, plus more for garnish
- 1 tablespoon finely grated ginger
- 1 teaspoon finely grated garlic
- 2 cups cooked brown rice or 4 servings cooked udon noodles
- Crushed red pepper for garnish
- Whisk tamari (or soy sauce), broth, brown sugar and 1 tablespoon cornstarch in a small bowl. Toss steak with the remaining 1 tablespoon cornstarch.
- Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, about 4 minutes. Transfer to a clean plate.
- Add the remaining 1 tablespoon oil and broccoli; cook, stirring occasionally, until slightly tender, about 2 minutes. Stir in scallions, ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Whisk the tamari mixture and add it, along with the beef, back to the pan; cook until the sauce thickens, about 1 minute. Serve over brown rice and garnish with crushed red pepper, if desired.