Beef & Broccoli W/ Tamarind Yakisoba Sauce

Ingredients

For the Beef and Broccoli:

• 1 lb (450g) beef sirloin or flank steak, thinly sliced
• 2 cups broccoli florets
• 1 medium onion, thinly sliced
• 2 tablespoons oil (divided)
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• Salt and pepper to taste
• Sesame seeds and sliced green onions for garnish (optional)
• 1 tbl Corn Starch (for slurry)
• 1 cold water (slurry)

For Sauce:

• 1/2 Cup Tamarind Yakisoba Sauce

For Serving:

• Microwaveable rice (jasmine or basmati)

Instructions

1. Cook the Rice:

   • Prepare the microwaveable rice according to the package instructions. Set aside.

2. Stir-Fry the Beef:

   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer and season with salt and pepper. Stir-fry for about 2-3 minutes until browned but not fully cooked. Remove the beef from the skillet and set aside.

3. Cook the Vegetables:

   • In the same skillet, add the remaining tablespoon of oil. Add the sliced onion, garlic, and ginger, sautéing for about 1-2 minutes until the onion is translucent. Then, add the broccoli florets and a splash of water. Stir-fry for 3-4 minutes until the broccoli is bright green and tender-crisp.

4. Combine:

   • Return the beef to the skillet. Pour the Chin Dribblin Tamarind Yakisoba Sauce over the beef and vegetables, tossing to coat evenly. Cook for an additional 2-3 minutes until the beef is cooked through and the sauce is heated.
5. For Thickening: Mix 1 tbl corn starch and 1 tbl water together and pour into simmering sauce, stir and allow the sauce to thicken and coat the beef and veggies

6. Serve:

   • Serve the beef and broccoli hot over a bed of microwave rice. Garnish with sesame seeds and sliced green onions if desired.