A staple to American Chinese cuisine, beef and broccoli capitalizes on the ease of a wok. It usually features flank steak stir-fried with broccoli, with a delicious sauce holding everything together. Sweet and savory, the sauce is the sort of thing you want to mop up with broccoli heads.
This recipe for Chinese shredded beef and broccoli switches things up a bit. Instead of flank steak, use tender strips of shredded beef. And for your sauce, nothing but real ingredients. Like stock, fish sauce, orange zest, and orange juice. If you can, get in the habit of making your own stock. You’ll find more flavor in your sauces. Not to mention more good things for your health.
The best part: If you have all your ingredients on hand — specifically some leftover slow cooker shredded beef — you can whip this dish up in less than 20 minutes.
Garlic Ginger Shredded Beef and Broccoli
- 2/3 orange
- 2/3 c beef stock, or chicken stock
- 4 tsp. fish sauce
- 2 green onions
- 1 tsp. fresh ginger
- 2 cloves garlic
- 1 small head broccoli
- 2 c shredded beef
- 2 tbsp. coconut oil
- 2 tsp. arrowroot
- 4 tsp. filtered water
- coarse sea salt, to taste
- ground black pepper, to taste
- Zest and juice the orange
- In a small bowl, combine the stock, fish sauce, orange zest and orange juice for the sauce.
- Chop the green onions, keeping the green and white parts separate. Peel and grate the ginger and mince the garlic. Separate the broccoli into florets.
- In a wok or large frying pan heat coconut oil over medium high heat.
- Add the ginger, garlic, and whites of onions. Sauté for 15-20 seconds to release the flavors.
- Add sauce and the broccoli; cover, cooking for 2-3 minutes - until the broccoli turns bright green.
- Toss in the shredded beef and heat through.
- Mix the arrowroot with the filtered water and add this mixture to the pan, cooking until the sauce begins to thicken (2-3 minutes).
- Toss in the green bits of onion. Adjust seasoning with sea salt and pepper. Serve.