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Speedy Asian Beef and Broccoli
Sometimes I’m all about the slicing and dicing, stirring and mixing. Sometimes I’m about throwing it in the pan and getting supper out quickly. This is one of those times. While I love to slice a good piece of steak into thin strips and stir up a sweet and salty Asian style sauce, this was one of those nights where ground beef reigned supreme! For such a simple dish, it really turned out well and my kids and husband ate it all up. In fact, there was none left for me to take for my lunch the next day.
This was also a case of using up what was left in the pantry and fridge. I don’t like to waste food. I keep the scrap ends of vegetables and even the skins from onions to make vegetable stock with. I compost most everything else to make good soil for my vegetable garden. So that broccoli just lying in the fridge was grating on me!
I browned 1.5 lb of ground beef with a little salt and pepper and then drained the grease. While this was cooking, I boiled some wide egg noodles with salt for the base of my dish. I added the beef back to the pan and stirred in 2 grated carrots, ¼ cup hoisin sauce and ¼ cup water. Then I put the broccoli florets in the pan, covered, and steamed them for about 2-3 minutes until bright green and crisp-tender. Voila!
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Recipe for…Speedy Asian Beef and Broccoli
1.5 lb ground beef
3 cups broccoli florets
2 carrots, shredded
¼ cup hoisin sauce
1 package wide egg noodles
Brown ground beef with ½ tsp salt and drain the grease. While the beef is cooking, boil 4 cups water and cook the wide egg noodles just until tender. Do not overcook! Add beef back to the pan and stir in the grated carrots, hoisin sauce, and ¼ cup water. Place broccoli florets around the pan, cover and steam for 2-3 minutes until bright green and crisp-tender. Serve the beef mixture over the noodles.