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Beef And Broccoli

Name: Beef and Broccoli Recipe | Land O'Moms
Prep time: 10 min
Cook time: 25 min
Yield: 2
Ingredients: 1 Package Bistro favorites Roast Beef; 1 teaspoon oil; 2 tablespoons dried minced onions; 1 teaspoon garlic powder; ¼ teaspoon red pepper flakes; 1 tablespoon dried parsley; 2 tablespoons cornstarch; 2 cups beef stock; ¼ cup soy sauce; 2 cups of Broccoli

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Description

Beef and broccoli in brown sauce is classic Chinese takeout food, and with Chef Tim’s super quick recipe, you can make it at home in less time than it would take you to call in an order and go pick it up! Serve it with rice like they do at the restaurant or try it with egg noodles for something different.

Details

- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Yield
- 2
- Difficulty
- Easy

Ingredients

1 Package Bistro favorites Roast Beef
1 teaspoon oil
2 tablespoons dried minced onions
1 teaspoon garlic powder
¼ teaspoon red pepper flakes
1 tablespoon dried parsley
2 tablespoons cornstarch
2 cups beef stock
¼ cup soy sauce
2 cups of Broccoli

Instructions

Chop roast beef
Add oil to pan
Sauté beef
Add onions, garlic powder, red pepper flakes, parsley, and cornstarch to the beef
Stir
Add beef stock and soy sauce to the pot
Bring to a boil
Turn down to a simmer
Add broccoli
Serve and enjoy!

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Average Rating

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Author: Chef Timothy Baran

Chef Tim Baran is Land O’Frost’s first-ever innovation chef. He works closely with the company’s product development teams to explore the latest culinary trends, test new products and create recipes for families across the country to enjoy. He discovered his love for cooking as a child, by helping his mom prepare meals for their family of seven. This inspired him to pursue a career in culinary arts where he developed extensive knowledge and understanding of consumer tastes and preferences, as well as an appreciation for uncomplicated, quality ingredients. Prior to joining Land O’Frost, he created menus for prominent organizations like the American Red Cross and Big Brothers Big Sisters and served as a sous chef at the popular Dancing Marlin restaurant in Frankfort, Ill. Chef Baran also has experience as a culinary arts educator, having spent nearly three years supporting culinary instructors and overseeing students at Joliet Junior College’s in-house restaurant, and is an active member and Certified Culinarian® at the American Culinary Federation, the largest professional culinary organization in North America.

View More Recipes by Chef Timothy Baran