I have been freakin' lazy when it comes to dinner lately. Everything from the garden in one pot? Suuuure. Stop at the store to get something that goes together? Naaah. Luckily few have judged me for this other than myself. Even better, my laziness practically disappeared when I started day dreaming about an Asian-style beef and broccoli. (Almost, at least. The meal requires just one pan, but I did go to the store to get ingredients that went together rather than just slapping some stuff together and wishing for the best). I guess I've just been in a take-out style meal sort of mood (like this Thai Basil chicken), so this meal fits right in.
Cashew Chicken was my go-to at Chinese restaurants as a kid, but I think if I had given Beef & Broccoli a shot, I would've loved it. Broccoli was one of my favorite vegetables; the steak was actually what had me turning up my nose... It required too much chewing for a fast eater like me!
This Asian-style dish hits the spot. It quick to throw together, and that's about all I've been wanting to commit to lately! A perfect weeknight family meal.
Serves: 4 | Total Time: 30 minutes
- 1 pound sirloin steak
- 1 tablespoon coconut oil
- 5 cloves minced garlic
- 1 teaspoon minced ginger
- 3-5 minced Thai chiles (optional, 5 if you like your food spicy, less if you do not)
- 3 cups broccoli florets
- 1/2 cup soy sauce
- 2 tablespoons maple syrup
- 1 teaspoons arrowroot starch
- 1/4 cup beef broth
For the sauce:
- Slice sirloin against the grain into bite-sized pieces. Heat coconut oil in a wok over medium heat, and swirl in pan. Once melted, add the steak. Cook for 3 minutes, and then add the minced garlic, minced ginger, and Thai chiles. Stir.
- Cut the broccoli into bite sized pieces, and add to wok. Continue to cook, stirring occasionally, until broccoli is bright green.
- In a small bowl, whisk together ingredients for sauce. Pour into wok, and stir to coat everything. Bring sauce to a simmer. Cook for several minutes, until sauce begins to thicken and steak is cooked to desired doneness.
- Serve hot on its own or over cauliflower or regular rice.