Hot and Tangy Broccoli Beef


Ingredient Checklist

  • ¾ pound boneless tender beef steak, rib eye, sirloin or flank
  • 1 tablespoon cornstarch
  • 3 tablespoons Kikkoman Soy Sauce, divided
  • 1 large clove garlic, minced
  • ½ teaspoon sugar
  • 1 pound fresh broccoli, trimmed
  • 4 teaspoons cornstarch
  • ½ teaspoon crushed red pepper
  • 3 tablespoons vegetable oil, divided
  • 1 medium onion, thinly sliced
  • 2 teaspoons Kikkoman Seasoned Rice Vinegar


Instructions Checklist

  • Step 1 Cut beef across grain into thin slices. Combine 1 Tbsp. each cornstarch and soy sauce with garlic and sugar in medium bowl; stir in beef. Let stand 10 minutes.
  • Step 2 Meanwhile, remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices.
  • Step 3 Combine 1 cup water, remaining 2 Tbsp. soy sauce, 4 teaspoons cornstarch and crushed red pepper in small bowl. Set aside.
  • Step 4 Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove.
  • Step 5 Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir-fry 2 minutes. Sprinkle 1 Tbsp. water over vegetables; cover and cook 2 minutes, stirring occasionally.
  • Step 6 Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Remove from heat; stir in vinegar.

Nutrition Facts

Per Serving:

263 calories; protein 15.2g; carbohydrates 15.7g; fat 16.2g; cholesterol 41.1mg; sodium 826.5mg.

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