This Beef and Broccoli recipe was effectively an accident based on a seeming random assortment of groceries we bought at Trader Joe’s. We were planning to have something else for dinner that didn’t really work out. Thanks to Rob picking up a few ingredients, that I initially questioned, I ended up creating one of the best Asian-inspired meals I have made. Also a first for us, we used our new Instant Pot as a rice cooker and it worked out PERFECTLY. The rice was sticky and perfectly soft. Plus, it completely eliminated the problem we sometimes have stovetop of getting that hot spot on the bottom.
So to the backstory of this awesome recipe. While I generally really like Trader Joe’s, Rob and I rarely shop there. We don’t have one really close to us and we have generally lived in walking distance to a grocery store. So this weekend we decided to make a trip to the closest store and stock up on some Trader Joe’s items that we could use to fuel some new recipe ideas (which turns out it did).
So we drove down early to beat the crowds and pretty much meandered through the store to see what was available, with no real end in mind. Rob picked out some cheap Trader Joe’s wine options (more on that in a few), shaved beef (originally intended for cheesesteak apps), baby broccoli, and some soy sauce. When our original dinner plan feel through, we realized we had all of the necessary ingredients (including some other we already had around) to make beef with broccoli.
The shaved beef really made a difference I think for how this recipe turned out. Up to this point, I typical used the stir fry strip cut beef and it never came out quite right. I also dusted the meat with a little flour and corn starch to give it a little more texture. The end result: perfectly textured and flavored beef.
Trader Joe’s Wine: Bay Moon Sauvignon Blanc
This wine was a pleasant surprise. Rob is always a little nervous about cheap wines; they tend to have a more buttery, oaky taste to have more broad market appeal. This Bay Moon offering was only about $5 and honestly was very light and crisp. Compared to TJ’s Charles Shaw offering which is slightly cheaper at around $3.50, this was the one I preferred. If you are just looking for an easy to drink, cheap, midweek wine then this might be a great option.
Beef and Broccoli Rice Bowl
- 2 Tbs Sesame Oil
- 1 Lb Steak shaved thinly
- 2 Tbs All Purpose Flour
- 2 Tbs Cornstarch
- 1 Tbs Rice Vinegar
- 2 Carrots spiralized
- 2 Cups Broccoli Florets
- 5 Green Onions diced
- 2 Garlic Cloves minced
- 2 Cups Jasmine Rice
- 1/3 Cup Soy Sauce
- 2 Tbs Hoisin heaping
- 1/4 Tsp Red Pepper Flake
- 1/2 Tsp Ginger freshly grated
- 1 Tbs Rice Vinegar
- Dredge meat in flour and cornstarch mixture. Season with salt and pepper.
- Mix all of the sauce ingredients together.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add meat and cook in batches for about 4 minutes turning the meat to ensure browning on all side. Remove meat to a plate and set aside.
- Deglaze the pan with 1 tbsp of rice vinegar.
- Add broccoli florets, cook for 1 minute. Add carrots, garlic and green onion. Cook for 2 minutes.
- Add sauce and meat back to the pan and toss to combine.
- Serve over rice. If using an Instant Pot, use 2.25 Cups water at low pressure for 10 minutes with a 5 minute natural release.