Better Than Take Out Beef Broccoli

Chinese food is a great mid week dish to make because it cooks so quickly. What better way to spice up a Wednesday than to make your own Chinese take out? This is even better than what you get at the restaurants. Don’t believe me? Try it for yourself!!

Better than Takeout

Print Recipe

This is a comfort food dish to me. My mom has made this all of my life and it wasn’t until recently I finally cracked her recipe. This dish is so quick and easy, you’ll never want to get take out again.

Better than Takeout

Print Recipe

This is a comfort food dish to me. My mom has made this all of my life and it wasn’t until recently I finally cracked her recipe. This dish is so quick and easy, you’ll never want to get take out again.

Servings	Prep Time	Cook Time
4-6Servings	15Minutes	10Minutes

Servings	Prep Time
4-6Servings	15Minutes

Cook Time

10Minutes

Ingredients

• 6 cups raw broccoli florets sectioned in bite size pieces
• 1 pound ribeye steak - or preferred cut of marbled beef thinly sliced
• 1 tablespoon sriracha sauce
• 2 tablespoons soy sauce or coconut aminos
• 2 tablespoons sesame oil
• 1 tablespoon fish sauce
• 1 large large Vidalia onion sliced
• 1 bulb garlic minced
• 2 cans water chestnuts roughly chopped
• 2 tablespoons coconut oil
• 1 tablespoon black bean sauc

Servings: Servings

Ingredients 6 cups raw broccoli florets sectioned in bite size pieces 1 pound ribeye steak - or preferred cut of marbled beef thinly sliced 1 tablespoon sriracha sauce 2 tablespoons soy sauce or coconut aminos 2 tablespoons sesame oil 1 tablespoon fish sauce 1 large large Vidalia onion sliced 1 bulb garlic minced 2 cans water chestnuts roughly chopped 2 tablespoons coconut oil 1 tablespoon black bean sauc Servings: Servings

Instructions

1. Allow steak to warm to room temperature while you cut the vegetables
2. Thinly slice steak against the grain. Place in bowl and top with sriracha, soy sauce, sesame oil, and fish sauce. Allow to marinate while you cook the vegetables
3. Preheat wok on medium high temp for 5 minutes before you add coconut oil. When oil is hot, add onions & garlic and cook until onions are almost translucent.
4. Add Broccoli, water chestnuts, and baby corn. Stir fry for 10 minutes. Pour mixture into large bowl and return wok back to the stove.
5. Add 1 tablespoon of coconut oil to hot wok before adding the marinated steak
6. Cook for two minutes or until the steak is only slightly pink.
7. Add vegetable mixture back to the wok with the steak. Stir in 1 tablespoon of black bean sauce, stir fry for 5 minutes
8. Serve while hot. This dish goes great with my Forking EPIC Shrimp Fried Rice

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