Chef Katie’s Beef and Broccoli

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A few weeks ago at the Dole Nutrition Conference, I was able to meet Chef Katie of The Sweet and Sour Chronicles.   Katie has her hands full raising twins, appearing on Iron Chef and the  Today Show, publishing cookbooks, blogging, and Working for Hello Kitty! She definitely knows what it’s like to get a meal on the table in a snap!  She sent over one of her favorite recipes that I know my family will love!  Also, check out her cookbook, 300 Best Rice Cooker Recipes!

If you’re like me, I try to think of all sorts of sneaky ways to get my kids to eat their veggies.  When I made this for my toddler twins, I was amazed because they gobbled up all of the broccoli and even asked for seconds.  With this recipe, you don’t need to be sneaky because the beef melts-in-your-mouth and the sauce is so flavorful it makes the broccoli taste amazingly delicious.   Serve over a bed of brown rice and you’ll see how this dish can also transform “yuck, those are good for me” whole grains into something irresistible.

Beef with Broccoli Recipe

• 1 pound flank, tenderloin or sirloin steak, cut across the grain into 1/8-inch slices
• 1 teaspoon canola oil
• 1 teaspoon cornstarch
• 1/2teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• ¼ teaspoon white pepper
• 1 pound broccoli florets
• 1/4 cup chicken broth
• 1/4 cup oyster sauce
• 2 tablespoons cornstarch
• 1 tablespoon canola oil
• 1 teaspoon finely chopped fresh ginger
• 1 garlic clove, minced
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/2 cup chicken broth

Toss the beef, 1 teaspoon oil, 1 teaspoon cornstarch, ½ teaspoon salt, sugar, soy sauce and white pepper in a bowl.  Cover with plastic wrap and refrigerate for 20 minutes.

Blanch broccoli:  Place broccoli in boiling water for 1 minute.  Remove and drain.  Rinse with cold water and drain.  Mix 1/4 cup chicken broth, the oyster sauce and 2 tablespoons cornstarch.  Set aside.

Heat a large non-stick frying pan or wok over medium-high heat until hot.  Add the 1 tablespoon oil, beef, ginger and garlic and stir-fry until beef is brown, about 3 minutes.  Transfer beef to a plate.

Add the remaining 1 tablespoon oil to the frying pan or wok.  Add the broccoli and 1/2 teaspoon salt and stir-fry for 1 minute.  Stir in 1/2 cup chicken broth and heat until boiling.  Add beef and heat until mixture boils.  Stir in cornstarch mixture and cook until thickened, about 15 seconds.  Dish out and serve immediately with hot jasmine rice.