Go Back

2-Bowl Beef and Broccoli

Servings 4

Ingredients
  

  • pound striploin steak (also called a NY strip), 2 steaks trimmed of fat
  • 3 tbsp vegetable oil divided

Bowl 1

  • 1 tbsp sesame oil
  • 1 tbsp low sodium tamari
  • 1 tsp mirin
  • 1 tsp cornstarch or arrowroot powder
  • ½ tsp baking soda
  • ¼ tsp sugar or coconut sugar

Bowl 2

  • cup water
  • 1 tsp cornstarch or arrowroot powder
  • 1 tsp kosher salt
  • 3 tbsp chicken stock (low/no sodium)
  • ½ tsp low sodium tamari
  • ¼ tsp pepper

The Veggies

  • 2 cloves garlic smashed and chopped a little
  • 1 head 1 head broccoli cut into small florets
  • Pinch of chili flakes optional

Instructions
 

  • Slice the beef VERY thinly across the grain at an angle.  
  • Combine the ingredients for Bowl 1 in a medium size bowl.  Add the beef slices.  Toss.  Let stand at room temperature for 1 hour.  Alternatively, you can marinate for several hours refrigerated.
  • In the meantime, combine the ingredients for Bowl 2 in a medium bowl or measuring cup, whisk together and leave the whisk in the bowl, set aside.  
  • Heat the wok or heavy based fry pan to HIGH add 2 Tbs. of the vegetable oil.
  • Stir-fry the marinated beef until lightly brown (1-2 minutes).  The meat should be very rare and raw in places.  Remove with a slotted spoon, place in a bowl, set aside.
  • Add the last Tbs. of the oil to the wok and add the garlic and broccoli, stir-fry for 1 minute, add 3 Tbs. of water and toss often for 2 minutes, the water will evaporate but the broccoli will still be crunchy.  
  • Whisk the contents of Bowl 2 and add to the hot wok, let it heat and bubble for a minute or so.  Add the beef back to the pan, toss and, allow the mixture to bubble and thicken.  Cook for another minute or so.  
  • Empty to a serving dish and sprinkle with chili flakes if desired.