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Kelly’s Beef and Broccoli
Kelly’s Beef and Broccoli

Before you jump to Kelly’s Beef and Broccoli recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got insight from reading it, now let’s go back to kelly’s beef and broccoli recipe. To cook kelly’s beef and broccoli you only need 9 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Kelly’s Beef and Broccoli:
  1. Provide top round steak
  2. Get cornstarch
  3. Get low sodium soy sauce
  4. Use light brown sugar
  5. You need minced garlic
  6. Provide grated ginger
  7. Provide vegetable oil
  8. Use sliced white onions
  9. Provide White Rice
Steps to make Kelly’s Beef and Broccoli:
  1. In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water. Add the beef to the bowl and toss to combine.
  2. In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside.
  3. Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of the vegetable oil and once it is hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside.
  4. Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes.
  5. Return the beef to the pan then add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve with rice or noodles.

Beef and Broccoli - Easy and Better Than Takeout! · Better Than Take Out Beef and Broccoli, tender flank steak marinated and seared at a high temp, mixed with broccoli in a thick soy based gravy, like your favorite take out, but better! I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.

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