Recipes

Easy Beef & Broccoli: Leftover Italian To Chinese In A Flash

Emily ~ Garlic & Olive Oil

As you might remember, about a month ago I hosted an Italian themed meal for some family and friends.  Even though no one went away hungry there were a lot of leftovers; both prepared dishes and individual ingredients.  It’s easy to consume the prepared dishes, right? Just reheat and eat.

But, I needed to find ways to use up all these leftover ingredients.  And no, I did not save the ingredients for the last month… I made this about 2 days after the Italian feast.  I had leftover beef from making spedini and I had leftover broccoli from making scaccia.  And, I actually had leftover rice from a giant Chinese take out order.  We didn’t touch that container of rice.  The solution was staring me in the face.  I’ll make beef and broccoli!

It really is quick, easy and delicious.  Especially when you have everything already cleaned and chopped as I did.  It is actually quite healthy too.  I stir fried the beef and broccoli, microwaved the rice and had a complete, tasty meal in no time!

Beef and BroccoliFullSizeRender 137

Serves 4

Ingredients:
1 T Vegetable Oil
1 tsp Sesame Oil (optional)
½ Head of Broccoli, chopped
Salt & Pepper
1 clove Garlic, minced
1 lb Boneless Top Sirloin, sliced thin
1 c Low-Sodium Beef Broth
¼ tsp Ground Ginger
1 T Cornstarch
2 T Water
1 T Low-Sodium Soy Sauce
1 small can Water Chestnuts, drained

Heat the oils in a large skillet (or wok) over high heat.
Add broccoli, season with salt and pepper and stir often for about 5 minutes.
If necessary, scoot the broccoli to the edges and add a little more oil to the middle of the pan.
Add the garlic to the “new” oil, let it sizzle for a few seconds then begin tossing everything together; cook for another minute.
Add the beef to the pan and stir fry for about 2 minutes, separating the pieces of beef if necessary.
Pour in the beef broth and stir.
Sprinkle the ginger in the pan and stir
Combine the cornstarch, water and soy sauce in a small bowl.
Add cornstarch mixture to the pan and the sauce will start to thicken.
Add the water chestnuts, stir to combine and heat everything through, about 3 more minutes.

Serve warm over rice (or noodles).

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