Lily's Beef and Broccoli

Submitted by Luke Braun on behalf of Lily Wuerth

Prep Time: 10 minutes

Cook Time: 30 minutes

Main Dish Servings: 4

Side Dish Servings: 8

A delicious and simple Asian beef and broccoli recipe with clever replacements for some of the specialty ingredients that more authentic recipes may call for. Lily whipped this up completely improvised one night and we just had to have it as a permanent recipe!

Ingredients

• 1 medium yellow onion
• 1.5 cup(s) of uncooked white rice
• 2 tablespoon(s) of vegetable oil
• 4 cup(s) of broccoli florets
• 1 large garlic clove
• 0.75 pound(s) of stew beef
• 2 tablespoon(s) of brown sugar
• 0.25 teaspoon(s) of black pepper
• 1 teaspoon(s) of bouillon paste (1 bouillon cube)
• 0.333 cup(s) of soy sauce
• 0.25 cup(s) of Chinese cooking wine
• 1.5 teaspoon(s) of ginger powder
• 2 teaspoon(s) of cornstarch

Instructions

1. Wash and cook rice.
2. Chop the onion and garlic.
3. Loosely chop broccoli florets.
4. Cut the stew beef into strips about an inch in length.
5. Saut? the onion and broccoli florets in vegetable oil.
6. Remove the vegetables from the pan and cook the stew beef until well done.
7. Add vegetables back to the pan.
8. To a bowl, add brown sugar, black pepper, bouillon paste, soy sauce, Chinese cooking wine, ginger powder, and cornstarch and stir to combine.
9. Add the sauce mixture to the beef and vegetables and cook on medium heat until slightly bubbly. Stir occasionally.
10. Serve with rice and enjoy!