Homemade Chinese Takeout – Beef and Broccoli

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My family loves Chinese food. I’ve never made it at home, though. I’ve wanted to but just never found a recipe that would suit all of us since our tastes are so different. While shopping at Publix recently, the Apron’s Cooking station was making this beef and broccoli recipe so I stopped for a sample. Immediately I knew this was the recipe I needed to try at home. The week 25 recipe in the 52 Week New Recipe Challenge is beef and broccoli with fried rice.

It was a hit with the family and a recipe that will definitely go into my rotation.

I like to get as much prepared in advance as possible so I can just throw recipes together. I usually purchase a head of broccoli but the bagged florets were on sale so I thought I’d save myself some time. I still had to cut those florets to bite-sized pieces.

Slicing the steak when you bring it home from the store will also save time. If the dish is on a future menu, freeze it sliced and you’re ready to go. It’s important to note to have everything prepared as this dish comes together quickly. I think my family would agree that this was just as yummy as take-out.

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Homemade Chinese Takeout – Beef and Broccoli

Homemade Beef and Broccoli with Fried Rice is better than takeout.

5 from 1 vote

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Beef Recipes

Cuisine: Asian

Servings: 4 servings

Author: Ellen Folkman

Cook ModePrevent your screen from going dark

Ingredients

• 12 ounces fresh broccoli florets
• 1 tablespoon canola oil
• 1 1/2 pounds top sirloin cut into strips for stir-fry
• 3 tablespoons chopped garlic
• 1 tablespoon ginger paste
• 1/2 cups reduced-sodium stir-fry sauce
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons reduced-sodium soy sauce
• Rice:
• 1 3/4 cups reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 1 teaspoon chopped garlic
• 1 medium red bell pepper
• 2 cups instant brown rice
• 1 cup frozen green peas
• 1/4 cup sliced green onions
• 1 tablespoon butter

Instructions

For the beef and broccoli:

• Cut broccoli into bite-sized pieces. Steam in a small amount of water until crisp tender but not completely cooked.
• Preheat a large saute pan on medium high heat for 2-3 minutes. Place oil in pan, then add steak, garlic and ginger paste.; cook and stir 3-4 minutes or until lightly browned. While steak cooks, combine remaining ingredients, except broccoli in a small bowl until well blended.
• Stir broccoli and sauce mixture into beef. Bring to a boil; cook 2-3 minutes or until sauce thickens and broccoli is tender. Serve with fried rice.

For the fried rice:

• In a medium saute pan saute red pepper in butter until soft. Remove from pan and set aside.
• In a large saute pan combine broth, soy sauce and garlic. Bring to a boil on high. Stir in rice and return to a boil. Reduce heat to low, cover and cook 5 minutes. Remove from heat and stir in peas, green onions and red peppers. Cover and let stand 5-7 minutes or until broth is absorbed. Fluff with fork and serve.

Recipe Notes

For a change, stir in sliced water chestnuts to the beef with the sauce.