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Chinese Beef and Broccoli

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So, the other night I decided to FaceTime with my younger sister. I touched the screen, heard a few techie beepidy beeps, and a moment later her little face appeared in my hand.

(By the way, did you know phones DO THIS? Oh you did? Oh.)

“What are you doing?” I asked.

Without a single word, she held up a scallion.

“Oh, you’re making mom’s Chinese rice!” Her eyes widened. She slowly nodded. And just as we have our entire lives, we belly-busted it all over Giggletown, USA.

Actually, I have no idea why that was so funny. Sisters are weird.

So it got me thinking about mom’s old recipe. Which led me to start thinking about how she once accidentally overslept during her afternoon nap and left me all alone sitting on the curb at the elementary school as the sun went down. But I’ll deal with that one on my own.

She used beef bouillon cubes in the recipe. Do you remember those things? Hello, they’re like little cubes of abracadabra your mind is blown. I’m going to start a new revolution: BRING BACK THE BOUILLON. Would you join me?

Oh, we could wear capes!

Chinese Beef and Broccoli:

What it took for 4:

* 1 cup brown rice
* 2 beef bouillon cubes (or packets)
* 1 Tbs extra virgin olive oil
* 1 pound cubed steak
* 1 red bell pepper, roughly diced
* 2 cups broccoli florets
* 3 scallions, sliced
* 1/4 cup honey roasted almonds
*coarse salt and freshly ground pepper

Cook the rice with the bouillon cubes. (rice cooker or traditional stovetop method – up to you.) It will infuse the rice and have you so in love you won’t even understand.

Heat the oil in a large skillet over medium-high. Throw the meat in, season with salt and pepper and sear on both sides until nice and browned, 6 minutes. Remove from the pan and set aside.

To the pan, add a little more oil if needed and toss in the red bell pepper and broccoli. Sprinkle with a little salt and pepper. Saute until the colors pop and the business is crisp-tender, 5 minutes.

Add the meat back to the pan, along with the cooked brown rice. Toss to combine. Add the scallions and give one more toss.

Serve with the honey roasted almonds. Why am I not eating this right now?

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29 Responses to Chinese Beef and Broccoli

  1. Kathryn November 21, 2011 at 2:41 pm #

    I think I have some of the cubes lurking in the back of my cupboards. I should probably check that they still are edible. And then make this.

  2. Julie @ Table for Two November 21, 2011 at 2:48 pm #

    These look great! Coming from an Asian gal, these look better than takeout — homemade is ALWAYS better than take out..yum yum! Good job, Bev :) this is mouth watering!

  3. Katie November 21, 2011 at 2:48 pm #

    Bouillon cubes are a soup staple in our house. I think I need to put them to use in this little ditty of a dish. Yum city.

  4. Julia November 21, 2011 at 2:54 pm #

    I LOVE capes! Count me in.

    You have no idea how much I want this right now. It has been too long since I last had steak. Looks delicious!

  5. kimberlyloc November 21, 2011 at 2:55 pm #

    look pretty good, kinda like my real half-chinese, half-vietnamese mother makes it :) xx

  6. Sommer@ASpicyPerspective November 21, 2011 at 3:18 pm #

    Yay for healthy and sensational. Honey roasted almonds… NICE.

  7. Sally @ Spontaneous Hausfrau November 21, 2011 at 3:18 pm #

    I freakin’ love bouillon cubes! There – I said it. Trader Joe’s has those groovy little bouillon packets that are one step better. I keep them stashed in my pantry like an old lady.

  8. nicole b. November 21, 2011 at 3:32 pm #

    Duuuude. This looks so good. And, yes, sisters are weird, ha! xo.

  9. Lauren November 21, 2011 at 3:37 pm #

    When did bouillon ever disappear? I’ve always used that stuff!

    • Bev Weidner November 21, 2011 at 3:41 pm #

      Maybe it’s just me who spaced them for 15 years. I’m just so glad to have them back in my life!

  10. Rachel @ Not Rachael Ray November 21, 2011 at 4:18 pm #

    This looks amazing and I love your crinkly white bowls! I couldn’t think of another work other than crinkly–is it even a word?

  11. Gina @ Running to the Kitchen November 21, 2011 at 4:30 pm #

    Bouillon cubes are seriously like pure magic. I have some veggie ones that I use when I’m super lazy. Best.thing.ever.

  12. Erin November 21, 2011 at 4:35 pm #

    That looks really good! And what fun plates you have!

  13. Lisa @ Life in Green November 21, 2011 at 4:48 pm #

    Mmm…haven’t had Beef & Broccoli for ever….will be making your recipe soon. :)

  14. Sweet Marcella November 21, 2011 at 5:30 pm #

    Bouillen cubes rock! I need this in my face ASAP! Amazing as always!

  15. Karriann Graf November 21, 2011 at 5:32 pm #

    I enjoying having chinese food and this is one of my favorite dishes. Lovely Photo Bev! Your making me hungry.

  16. marla November 21, 2011 at 6:40 pm #

    I did know that we can do FaceTime on our phones. Too bad the whole time I am always apologizing for how YUCKY I look on it ;)
    Love the classic, but healthy twist on the stir fry.
    Sorry to hear about you being left on the curb. Gosh I hope I never to that to my kids ;) xxoo

  17. nicole {sweet peony} November 21, 2011 at 6:57 pm #

    my sister & i are the same way… giggle fests that last an hour over nothing at all! this recipe looks delish :) and such pretty photos!

  18. Jessica @ How Sweet November 21, 2011 at 7:03 pm #

    Feed me this tonight. PUHLEASE.

  19. Averie @ Love Veggies and Yoga November 21, 2011 at 8:08 pm #

    I’m not a meat eater but I can relate to the giggle fest. Love those!

  20. Cassie November 21, 2011 at 9:06 pm #

    This looks incredible. I use beef bullion cubes all the time. Love. This. Dish.

  21. Ali @ Gimme Some Oven November 22, 2011 at 3:22 am #

    YUM!!! I LOVE broccoli beef. And I admit I always have a bouillon stash in my cupboard. :)

  22. Lindsay @ Pinch of Yum November 22, 2011 at 12:08 pm #

    Who knew you could make broccoli look so delicious? Love your photos!

  23. Charissa November 22, 2011 at 7:30 pm #

    I am a huge fan of stirfrys….we have them all the time! And I love the the Asian twist to this!

  24. Ashley@BakerbyNature November 25, 2011 at 2:18 pm #

    I think we’re making this as out anti-night-after-thanksgiving-meal! Looks so yum!

  25. Rebecca December 4, 2011 at 7:57 am #

    This is definitely a healthier version of Beef & Broccoli than the recipe I normally use. Can’t wait to try it out.

  26. Josefine January 13, 2012 at 2:41 pm #

    I must say this is the best dinner-recipe ever! I love it – it is soooooooo nice and delicious.
    Going to make it tonight (with chicken instead of steak – that’s also nice) – YUM!

  27. EllieMT October 29, 2013 at 5:03 am #

    Does any one know of beef bullion that doesn’t contain monosodium glutamate MSG? Yea they make sure taste better because MSG tastes awesome!! Just all the bad side effects I’m trying to do without for my hubby and kids :( good bye yummy cheap Ramen

Trackbacks/Pingbacks

  1. Beef and Broccoli Fried Rice Recipe | Confessions of an Apple Junkie - January 17, 2014

    […] Chinese Beef and Broccoli recipe was faultless – however I didn’t add the honey roasted almonds because I […]

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