Beef And Broccoli Stir Fry is a quick and easy dish to make.
It is delicious, made with tasty, tender beef sirloin, fresh broccoli florets, bean sprouts and reduced salt soy sauce.
Serve it over fluffy cooked rice for a whole meal when time is short and energy low.
As a bonus, you will have little cleanup to do.
Cut beef into very thin slices about 1" by 2 1/2"
Cut florets into pieces leaving 1 inch of the stem on.
Split them lengthwise into 2 pieces.
Cut onion vertical into thin wedge shapes.
Heat oil in a wok or heavy skillet on medium high heat until it will sizzle when a drop of water is placed in pan.
Add beef pieces and cook 2-3 minutes on each side or until lightly browned.
Remove to a platter or bowl.
Add broccoli florets to pan and cook the same way.
Remove them with a slotted spoon to the platter.
Add onions to oil and cook 1-2 minutes on each side.
Remove them to platter.
Drain excess oil from wok or skillet.
Stir corn starch into beef broth or stock until smooth.
Stir in soy sauce.
Add mixture to wok or skillet.
Add beef, vegetables, and bean sprouts to pan.
Stir and cook until sauce is thickened.
Serve over or with cooked hot fluffy rice.
*Start with 1 cup broth.
Add more towards the end of cooking as needed.
Some folks like their vegetables cooked longer and therefore more tender to the bite than other folks.
Stir-Fry Cooking is considered Chinese Cuisine.
I find it interesting that years ago, boiled vegetables swimming in water, were dipped out of their large cooking pot on the stove and placed in an iron skillet to which bacon fat or some other type of oil for seasoning, had been added.
It was then stirred and fried and to cook the excess water out and enhance the vegetable flavor.
This was especially how we cooked vegetable greens like cabbage and collards.
Stir-fry without the sauce was Southern cooking at our house.