DINNER FOR 2ISH: Beef with broccoli
Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget.
You'll get a larger portion and spend less money by making this awesome beef with broccoli instead of ordering takeout.
Beef with broccoli
- 1 pound sirloin steak
- 1 head of broccoli
- 1 tablespoon minced fresh ginger
- 1/2 cup low-sodium soy sauce
- 1/4 cup cornstarch
- 3 tablespoons rice vinegar
- 1/4 cup low-sodium beef broth
- 1/4 cup oyster sauce
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- Rice, for serving
1. Break broccoli into florets and set aside.
2. Combine the cornstarch, soy sauce, rice vinegar, garlic and ginger in a mixing bowl and stir.
3. Slice the steak into thin strips and combine with half of the sauce.
4. Sauté the broccoli in a very hot pan. Remove after the broccoli browns slightly.
5. In the same pan, cook the beef until slightly charred, then flip. Remove from pan.
6. Add the oyster sauce, beef broth and remaining sauce to the pan and stir. Return the beef and broccoli to the pan and stir to completely coat. Serve over rice.