Beef and Broccoli


June 29, 2017


12 oz. Fresh broccoli florets

1 1/2 lb Beef skirt steak

1 tbsp Canola oil

3 tbsp Minced garlic

1 tbsp Ginger spice blend paste

1/2 cup Reduced-sodium stir-fry (or oyster) sauce

1/4 cup Reduced-sodium chicken broth

2 tbsp Brown sugar

1 tbsp Cornstarch

1/4 cup Dale's reduced sodium blend

2 tbsp Dry sherry


Cut broccoli into bite-size pieces; place in microwave-safe bowl.

Slice steak thinly across the grain (wash hands).

Cover broccoli and microwave on HIGH 4–5 minutes or until almost tender.

Preheat large sauté pan on medium-high 2–3 minutes.

Place oil in pan, then add steak, garlic, and ginger paste.

Cook and stir 3-4 minutes or until meat is lightly browned.

While steak cooks, combine remaining ingredients (except broccoli) in small bowl until well blended.

Stir broccoli and sauce mixture into beef.

Bring to a boil.

Cook 2–3 minutes or until sauce thickens and broccoli is tender. Serve.