Beef & Broccoli
This is one of my favourite weeknight meals because it comes together so quickly while still feeling like a dinner we all actually get excited about.
Servings 4 serves
Ingredients
- 1 tbsp butter
- 2 cloves garlic crushed
- 1 cup basmati rice
- 500 g rump steak
- 1 head of broccoli
- 1 tbsp olive oil
- Sauce:
- 1/4 cup tamari/soy sauce
- 1/4 cup beef stock
- 1/2 tsp rice wine vinegar
- 1/8 cup brown sugar
- 1.5 tbsp cornflour
- 1/4 tsp sesame oil
- 2 cloves garlic crushed
- 1 tsp freshly grated ginger
- 1/2 tsp salt
- 1/8 teaspoon chilli flakes
Instructions
- Melt butter in a small saucepan over medium heat. Once melted, add in garlic and cook for 30 seconds. Add in rice and cook for a few seconds before throwing in 2 cups of water. Reduce heat to low, and simmer, until all liquid has been evaporated.
- Make sauce by adding all ingredients to a bowl, whisk well. then set aside.
- Slice beef into thin stripes and cut broccoli florets into small pieces.
- Heat fry pan over medium heat with 1 tbsp olive oil, add in beef (you may need to do 2 batches), make sure beef is evenly laid out in a single layer. Let cook for a few mins then flip and cook for another 1-2 mins. Remove from pan and set aside. Repeat until all meat is done.
- Meanwhile, bring a large pot of water to the boil. Once boiling, add broccoli and cook for 5 minutes. Drain and set aside.
- Add cooked beef and broccoli back to the pan, then pour sauce over. Mix well until everything is evenly coated. Let cook on low for a few minutes until sauce has thickened.
- Serve over fluffy rice, top with salt and pepper and enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Tamari/soy sauce: Choose a simple tamari or traditionally brewed soy sauce with a short ingredient list.
- Beef stock: If using store-bought stock, choose one with a short ingredient list and minimal additives.
- Garlic: Fresh garlic cloves rather than jarred minced garlic where possible.