I feel like I was Chinese in a past life. My whole family LOVES Chinese food, and even has a favorite restaurant back home that we always frequent (well, now they, since I’m in Waco and they’re in Corpus Christi). Give me any Chinese food in chicken or beef and this girl is a happy camper. The crappy thing is, there are NO good Chinese restaurants in Waco. None. Sure there’s Chinese Kitchen, but it is all buffet and I’m not one for asian buffets. Call me a foodie, but I just don’t find food that’s been sitting under heat lamps “delicious.” If I have any kind of Asian hankering, I drag Mathew to Pei Wei. On a weekly basis, though, I yearn for delicious, home-cooked Chinese.

I went on a hunt to find Chinese recipes that I could make, and well, y’all know me- I like to tweak them. Let me give you one clue:

Everything is better with WINE.

This recipe for Beef and Broccoli is SO good that it’s BANGIN’! Trust me. You’ll want to eat the whole pan. It’s THAT good.

Get your lips smacking for Bangin' Beef and Broccoli. You'll thank me for pinning this.

Bangin' Beef and Broccoli
 
Author:
Recipe type: Dinner
Cuisine: Asian
Serves: 4
Prep time:
Cook time:
Total time:
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Get your lips smacking for Bangin' Beef and Broccoli. You'll thank me for printing this out because you'll want to make it again and again.
Ingredients
  • 1 pound Top Round Steak (cut into strips)
  • 2 crowns of broccoli (chopped into florets)
  • 1 small bottle Cabernet Sauvignon (6-8 oz)
  • ½ cup soy sauce
  • ⅓ cup brown sugar
  • 1 tablespoon minced garlic
  • ½ tablespoon chopped/grated ginger
  • ½ teaspoon red chili pepper flakes
  • 2 tablespoons cornstarch
  • Sesame seeds (optional)
  • Steamed rice
Instructions
  1. In a saucepan on medium high, add the wine, soy sauce, brown sugar, garlic, and ginger. Stir with a whisk to make sure everything is incorporated nicely.
  2. Add strips of steak to the saucepan. Allow sauce to bubble and cook beef for about 5-7 minutes.
  3. Get a small bowl and put about 4 tablespoons of sauce into it. Carefully stir in cornstarch until lump free.
  4. Add broccoli florets, red chili pepper flakes and cornstarch/sauce mixture to your pan.
  5. Stir really well to coat broccoli and continue to allow sauce to bubble until broccoli is your desired tenderness (I like 5 minutes or so- so my broccoli has a little crunch left to it).
  6. Put as much steamed rice as you'd like on your plate and top with your Bangin' Beef and Broccoli!
  7. Enjoy!

There you have it! I hope you’ll all try my Bangin’ Beef and Broccoli and enjoy it. Let me know what you think if you try it!

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