Beef & Broccoli

I love Chinese take-out…but never trust that there won’t be MSG or all sorts of oil…in general, I like to cook because I know what’s in what I’m eating.  But damn if take-out isn’t fast, easy and tasty…well this beef and broccoli is all that and more!  I’ve tried so many recipes that claim to be “just like the restaurant” version, but then sadly disappoint.  Trust me – this is awesome.

Here’s the original recipe.

I always use flank steak.  The trick is to slice the meat against the grain thin.  Really thin.  It takes forever to slice an entire flank steak and your hand will hurt – but it will be worth it.

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When making the marinade, it doesn’t seem like much…but trust me – it will work for an entire flank steak.  However, I do double the sauce recipe because my family likes it saucy.  Usually I only make it with broccoli.  Tonight however I was a little short on broccoli – so instead of running to the store, I improvised and threw in some shredded carrots and sliced water chestnuts.


The original recipe says to cook the beef until there is no pink left.  I don’t cook it that long.  I wouldn’t eat a steak cooked all the way through, so why would I eat my stir fry that way?  Besides, it tends to continue cooking, and it’s also more tender the less it’s cooked.  I’m sure this would be delicious with chicken as well – but I always use flank steak.

Enjoy your healthy version of take-out!


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