Spicy Beef and Broccoli

Talk about delicious! This simply elegant entrée is perfect for a quick supper with a little “kick” and can be served over your favorite Asian-style noodles.


  • 2 pounds round steak, thawed, trimmed, tenderized and cut into thin 2 inch strips
  • 2 tablespoons canola oil
  • 3 large cloves garlic, peeled and minced
  • 1 tablespoon Better Than Bouillon® Chili Base
  • 1 teaspoon Better Than Bouillon® Reduced Sodium Beef Base
  • 3 tablespoons low-sodium soy sauce
  • 10 ounces broccoli crowns, rinsed and trimmed into 1-inch florets (about 4 cups)
  • 2 tablespoons cornstarch mixed with 2 cups cold water (starch slurry)
  • 3 medium scallions, rinsed, trimmed and thinly sliced
  • 1 (12-ounce) package of Asian-style noodles (prepare according to package directions)


  • 1. Heat oil in a heavy bottomed skillet (preferably cast iron), to medium high.
  • 2. Add tenderized steak strips; cook until liquid evaporates and meat browns, about 15-20 minutes.
  • 3. Reduce heat to medium. Add garlic, Chili and Beef Bases, soy sauce; stir to combine.
  • 4. Add broccoli, cook until crisp-tender, about 2-3 minutes.
  • 5. Stir in cornstarch slurry and cook until sauce thickens, about 2 minutes.
  • 6. Add sliced scallions, stir.
  • Servings : 4-6