Soy Sauce Beef with Broccoli Recipe
I took the inspiration for this dish from another meal I had made before. I created the peanut broccoli recipe because I was craving a vegan dish dressed with Asian sauces. The soy sauce beef with broccoli was inspired by that peanut broccoli recipe, and although it’s a bit ironic that this one contains meat, the result turned out great.
My original intention was to make the peanut broccoli, but when I realized the amount of broccoli wouldn’t be enough, this recipe came to mind. It really turned into one of those “every cloud has a silver lining” situations. A wonderful dish came out with incredibly tender beef and vegetables.
Even though the steaks are cooked simply by sautéing, they turn out very tender. The key is pounding them before cooking. Using a spiked meat tenderizer made specifically for this job will give better results, but if you don’t have one, you can also pound them with a jar.
I used broccoli and carrots as vegetables, but of course you can vary and substitute the vegetables. As long as you keep their cooking times in mind, you won’t have any problems.
The best side dish to serve with soy sauce beef with broccoli would be rice pilaf or steamed rice, but if you’re on a diet, you can also choose to eat it plain.
If you don’t have fish sauce, you can simply leave it out and increase the amount of soy sauce by the same measure.
Enjoy...
Ingredients
- 500 g thinly sliced steak, cut into pieces about 3 cm long,
- 200 g broccoli,
- 1 carrot,
- 1 hot Mexican pepper,
- 4 tablespoons soy sauce,
- 2 tablespoons fish sauce,
- 2 teaspoons cornstarch,
- 1 teaspoon sugar,
- 4 tablespoons olive oil,
- a handful of unsalted roasted peanuts,
- 3/4 cup water.
Preparation
- Tenderize the steak slices by pounding them with a meat mallet without tearing them apart,
- Place them in a pan heated over medium heat and cook until they release their juices and the liquid evaporates,
- Add the olive oil, broccoli broken into small florets, carrots cut into thin matchsticks, and the finely chopped pepper, then sauté for a few minutes,
- In a separate bowl, mix the cornstarch, sugar, soy sauce, fish sauce, and water,
- Pour the mixture into the pan and stir,
- Cover with a lid and cook, stirring occasionally, until the sauce thickens and the vegetables are tender,
- Add the peanuts, stir, and remove from heat,
- You can sprinkle sesame seeds on top when serving.
Enjoy...