What’s your favourite takeaway? For me I love a Chinese takeaway. Unfortunately I am still trying to find a really good one near me. This has forced me to come up with my own versions of my favourite dishes. Exploring many different dishes and often finding that I can make them lighter and healthier; this is certainly the case with this recipe. This is my take on beef and broccoli. Instead of serving it with traditional rice be that fried or boiled. I have made broccoli rice, this gives you all the favours of the original dish but makes it a slightly lighter choice. So here is my Beef and Broccoli Rice.
To make the broccoli rice there are a couple of ways. I use a box grater and use the largest holes. Then you take the broccoli head and grate from the floret end until all the florets are grated. Once you reach the stalk, peel the tougher outer skin and continue to grate. The stalk does have a really great flavour; you could always save this for stock if you wish to just use the florets. The other way is slice your broccoli into florets and pulse in a food processor. You can of course do this in batches. It is also possible to do this with a knife and cut it finely and cross cut to get a rice-like texture. When I say rice-like texture, I really would say this is more of a couscous look.
It is entirely possible eat this broccoli rice raw, however I prefer to cook it. There are three ways that I suggest:
Sauté – Heat a tablespoon of oil in a frying pan and sauté for 2-3 minutes make sure it isn’t overcooked and still a vibrant green.
Microwave – Mix with 1 tablespoon of oil and place into a microwave safe bowl, cover and microwave for two minutes.
Steam – Pour 1 inch of water into a saucepan that has a lid. Add the broccoli rice and turn to high heat. Steam for about 3 minutes.
All of the above methods allow you to season to your own taste. I personally use the sauté method and place it in warmed bowls whilst I quickly cook the beef then serve. That way I only use the one pan. However if you do not want to have to cook the beef quickly then do it in the microwave or in a separate pan.
Now onto the beef I use sirloin. This is perfect for quick frying and giving you such tender mouthfuls. I place my steak in the freezer for 20 minutes before slicing. This makes it easy to get uniform, clean, thin strips. All you need is a frying pan on a high heat, heat up a tablespoon of oil and throw in the strips of steak. Sizzle quickly for maximum 2 minutes per side. Then pour in the sauce and let it bubble for 3 minutes to thicken and allow the garlic and ginger flavours to soften. You may want to add a little water if you find the sauce too thick. If you wanted to double this recipe to serve four I would double the broccoli and the beef but I would only increase the sauce by half. This is because it makes a lot of sauce. So instead of the six tablespoons of Soy Sauce use nine, 2 tablespoons of cornflour would be fine etc.
As this Beef and Broccoli Rice comes together so quickly preparation is key. Whilst your steak is chilling you can grate the broccoli and make the sauce and warm the bowls. Then slice the steak and sauté the broccoli. Next fry the steak and then pour in the sauce. Spoon over the broccoli rice and you have one delicious meal. This is a great meal is you are on a low carb diet. A take out meal that is a healthy option – now who is not going to love that. This meal is protein packed and the broccoli is full of Vitamins A and C as well as potassium.
This is one of those meals I can’t stop making. It tastes that good. If you are looking for another great meal inspired by Asian cuisine check out my Sticky Honey Garlic Chicken. Or another quick meal inspired by North African street food my Moroccan Lamb Meatballs. If you try this Beef and Broccoli Rice let me know what you think in the comments below. You can share your pictures on social media with me. Tag me on Instagram @cubbinthekitchen or use the #CUBBintheKitchen to be featured in my stories.
Beef & Broccoli Rice
Ingredients
- 1 Head Broccoli
- 1 Sirloin Steak around 200g
- 6 tbsp Reduced Sodium Soy Sauce
- 1.5 tbsp Cornflour
- 3 tbsp Honey
- 1 tbsp Sesame Oil
- 1 tsp Rice Vinegar
- 2 Cloves Garlic
- 1.5 tsp Grated Fresh Ginger
- 100 ml Hot Water
Instructions
- Chill & Rice On – Put the Steak in the freezer to firm up. During this time take your head of Broccoli and grate until you have a pile of Broccoli Rice.
- Stir up that Sauce – In a bowl mix together the Cornflour, Soy Sauce, Honey, Sesame Oil, Rice Vinegar & Hot Water. Grate the Fresh Ginger and the 2 Cloves of Garlic into the sauce.
- Slice – Slice the chilled Steak into thin strips and set aside. Warm two bowls so the dish stays warm
- Ready, Sauté – Heat 1 tbsp Olive or Coconut Oil in a frying pan and add the Broccoli Rice stir and sauté for 2-3 minutes then divide into the bowls.
- Beef Time – Turn up the heat to high and put another 1 tbsp oil into the frying pan, toss in the steak strips and quickly cook them 1 minute 30 each side, then pour over the sauce and reduce the heat slightly to medium. The sauce should thicken so keep stirring.
- Beef meet Broccoli – Spoon the hot Beef and sticky sauce over the warm Broccoli Rice. Dig in and enjoy feeling virtuous.
Pingback: Chinese Pork Buns • CUBBin the Kitchen • Recipe
Pingback: Orange Chicken • CUBBin the Kitchen • Recipe • Easy
Pingback: Crispy Chilli Beef Fakeaway Recipe • CUBBin the Kitchen