Easy Beef Broccoli Stir Fry


I get a ton of requests for recipes. Sometimes they are for something I’ve cooked that folks like, but often people are just looking for something different. I am always looking for something new and simple to prepare, too.  I see many people on Facebook wanting to know what’s for dinner?  For my budget, nutrition and my sanity – I generally plan meals a week in advance. They are always subject to change but I try to plan around the scheduled activities and what is on sale at the grocery or in season. For example, on CYT (Christian Youth Theater) nights, crockpot cooking is popular. It is ready when Rachel gets home and then we can be off to finish homework, take a bath and get to bed.  We don’t have to wait to cook it.  I know our frequent dishes and foods I use with high frequency such as chicken breast and ground chuck so I watch for those to be on sale and buy a good amount and freeze. In the summer, I love to cook with fresh vegetables and use a lot of fruit. Rachel loves fruit and wants it every meal so whenever I can get good quality fresh fruit it is a bonus. I keep a file of my most used ad easiest recipes next to my stove so I don’t have to dig them out. Truth is that many of my simplest recipes are in my head though! I am fortunate that Rachel and Jonathan are not picky. They will try most anything.  Recently we had this dish.  It is a spicy beef broccoli. Even Rachel, who last year told the school nurse she was allergic to broccoli, liked it and said the broccoli was good!  I hope your family will enjoy too!

Beef Broccoli Stir-Fry


1/2 cup orange juice

1 T. cornstarch

2 T. soy sauce

1tsp. teriyaki sauce

2 tsp. sugar

1/2 – 1 tsp. five spice powder (I use a local Cajun spice for this.  Use more for spicier and less if you like a little less spice)

Sprinkle of red pepper flakes

Stir Fry

1 lb. beef thinly sliced (I used round steak. Sirloin would be excellent)

1-cup onion sliced into wedges

I garlic clove minced

1-cup carrot slices (thin)

2 cups broccoli florets

8 ounces sliced, fresh mushrooms

(Can use red and/or green pepper slices or leave out carrots, mushrooms and add more broccolis. I’ve also added water chestnuts in the past.)

Combine all sauce ingredients and mix until well blended.  Spray large skillet or wok with nonstick cooking spray such as Pam. Heat over medium high heat until hot. Add beef. Cook and stir about three minutes. Add onion. Cook and stir two more minutes or until beef is no longer pink.  Add garlic. Cook 1 – 2 minutes.  Add all other vegetables and cook 3 – 5 minutes or until vegetables are crisp tender. I usually add carrots first and cook for a minute or so before adding other vegetables.  Pour sauce mixture into pan, stir and cook for 3 -4 minutes or until thickened.  Serve with rice or noodles.

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