Spicy Beef and Broccoli

30 Min.
25 Min.
4-6
Ingredients
2
pounds round steak, thawed, trimmed, tenderized and cut into thin 2 inch strips
2 pounds round steak, thawed, trimmed, tenderized and cut into thin 2 inch strips
2
tablespoons canola oil
2 tablespoons canola oil
3
large cloves garlic, peeled and minced
3 large cloves garlic, peeled and minced
1
tablespoon Better Than Bouillon® Chili Base
1 tablespoon Better Than Bouillon® Chili Base
1
teaspoon Better Than Bouillon® Reduced Sodium Roasted Beef Base
1 teaspoon Better Than Bouillon® Reduced Sodium Roasted Beef Base
3
tablespoons low-sodium soy sauce
3 tablespoons low-sodium soy sauce
10
ounces broccoli crowns, rinsed and trimmed into 1-inch florets (about 4 cups)
10 ounces broccoli crowns, rinsed and trimmed into 1-inch florets (about 4 cups)
2
tablespoons cornstarch mixed with 2 cups cold water (starch slurry)
2 tablespoons cornstarch mixed with 2 cups cold water (starch slurry)
3
medium scallions, rinsed, trimmed and thinly sliced
3 medium scallions, rinsed, trimmed and thinly sliced
1
(12-ounce) package of Asian-style noodles (prepare according to package directions)
1 (12-ounce) package of Asian-style noodles (prepare according to package directions)
Directions
  1. Heat oil in a heavy bottomed skillet (preferably cast iron), to medium high.
  2. Add tenderized steak strips; cook until liquid evaporates and meat browns, about 15-20
  3. minutes.
  4. Reduce heat to medium. Add garlic, Chili and Beef Bases, soy sauce; stir to combine.
  5. Add broccoli, cook until crisp-tender, about 2-3 minutes.
  6. Stir in cornstarch slurry and cook until sauce thickens, about 2 minutes.
  7. Add sliced scallions, stir.
Serve over your favorite Asian-style noodles.

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