Meal Prep · Indian
Indian Beef and Broccoli
A vibrant Indian-spiced take on the classic Beef and Broccoli, perfect for a flavorful weeknight meal.
Ingredients
Tap to check offMethod
Step-by-step- **Marinate Beef:** In a medium bowl, combine the thinly sliced beef with 1 tbsp soy sauce, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and 1/2 tbsp cornstarch. Mix thoroughly to coat all the beef. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
- **Prepare Broccoli:** Steam or blanch the broccoli florets until they are tender-crisp, about 3-5 minutes. Immediately plunge into ice water to stop cooking and retain vibrant color, then drain well. Set aside.
- **Cook Beef:** Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the pan and set aside.
- **Sauté Aromatics:** Add the remaining 1 tbsp oil to the same pan. If using, add the sliced onion and sauté for 3-4 minutes until softened. Add the minced garlic, grated ginger, and green chilies (if using) and cook for another minute until fragrant.
- **Prepare Sauce:** In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp water/broth, rice vinegar, brown sugar, ground cumin, ground coriander, and black pepper. In a separate small bowl, mix the remaining 1/2 tbsp cornstarch with 2 tbsp water to create a slurry.
- **Combine & Thicken:** Pour the prepared sauce into the pan with the aromatics. Bring to a gentle simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency.
- **Finish Dish:** Return the cooked beef and the prepared broccoli florets to the pan with the thickened sauce. Toss everything gently to coat evenly and heat through for 1-2 minutes.
- **Serve:** Serve immediately with steamed basmati rice or warm naan bread.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 38 g |
| Carbohydrates | 28 g |
| Fat | 25 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled leftovers in an airtight container in the refrigerator.
Freezer Up to 3 months
Freeze portions in airtight, freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over medium heat with a splash of water or broth, or microwave in short bursts until warmed through. Avoid overcooking the beef.
Chef’s Corner
- **Slice Against the Grain:** For the most tender beef, always slice flank steak or sirloin against the grain into thin strips.
- **Don’t Overcrowd the Pan:** Cook the beef in batches if necessary to ensure it browns nicely rather than steaming. This creates better flavor and texture.
- **Adjust Spice Level:** Feel free to adjust the amount of red chili powder and green chilies to match your preferred level of heat.
- **Vegetarian Option:** For a vegetarian version, substitute beef with paneer, firm tofu, or mushrooms, adjusting cooking times accordingly.
