Beef and broccoli is another classic combination that you’ll find on the menu of any take-out restaurant. This casserole version is so easy to transport and even easier to freeze and reheat if you’re prepping meals ahead of time.
Author:Addie Gundry
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:1 hour 15 minutes
Yield:Serves 6–8 1x
Category:Entrées
Ingredients
Scale
2 cups long-grain white rice
4 cups water
1 1/4 teaspoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice wine
2 tablespoons cornstarch
1/2 teaspoon crushed red pepper flakes
2 pounds round steak
1 cup beef or chicken broth
2 teaspoons rice wine vinegar
2 tablespoons peanut oil
2 large garlic cloves, minced
1 teaspoon grated fresh ginger
4 scallions, sliced
4 cups broccoli florets, cooked
1 (8-ounce) can water chestnuts, drained well
Fried chow mein noodles
Toasted sesame seeds
Instructions
Preheat the oven to 350 degrees F and lightly coat a 9 x 13-inch baking dish with cooking spray.
Combine the rice, water, and 1/4 teaspoon of the sesame oil in a small saucepan, bring to a boil, cover, and simmer until the water has evaporated and the rice is cooked, about 20 minutes. Fluff with a fork and set aside.
Combine 1 tablespoon of the soy sauce, 1 tablespoon of the rice wine, 1 tablespoon of the cornstarch, and the pepper flakes in a medium bowl, mixing well.
Slice the steak into 1-inch strips. Add it to the soy sauce mixture and stir to coat well. Let stand for 10 minutes.
Meanwhile, in a second bowl, combine the broth, rice wine vinegar, the remaining soy sauce and sesame oil, rice wine, and cornstarch. Set aside.
In a large, deep skillet or wok heat the peanut oil over high heat; add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the steak and scallions and cook, tossing constantly, until the steak is browned on the edges. Add the broth mixture and cook, stirring, until the sauce is thickened. Stir in the broccoli and water chestnuts.
Pour the steak mixture into the baking dish. Top with the rice in an even layer, cover very tightly with foil, and bake for 20 to 25 minutes just to warm through. Sprinkle the chow mein noodles and sesame seeds over the top and serve.
