No wok? Skillet-version of Beef and Broccoli recipe will work

My kids were not inclined to eat broccoli as a side dish, but when tossed with sliced beef and Asian seasonings, they turned keen on the green vegetable.

Beef and Broccoli as served at Chinese food restaurants in the United States may not be what is served overseas, but food always is adapting as people migrate. They prepared meals that reminded them of home, making the most of ingredients available at their new town.

We forget in our two-day-shipping-around-the-world global economy that sourcing a regional spice or vegetable often bordered between difficult to impossible for past generations of immigrants.

As cultures meld and blend, sharing the foods and flavors is a nonthreatening gateway to appreciating the formerly unfamiliar. A shared meal is a powerful way to bridge differences and bring people together.

So, if it tastes good and fuels the body, then enjoy. The deviations and evolutions can be just as gratifying as the authentic.

As for Beef and Broccoli, a Google search for recipes yields as many options as individual grains of rice in a 25-pound bag. Some recipes require a wok, which is an ideal vessel for crafting a meal that closely resembles the restaurant style.

But, there are several recipes using a large skillet that can handle high heat. Such a vessel will do a satisfactory job, especially on a weeknight for a family meal.

Following is a recipe I adapted from the website tasty.co, home of Tasty. As part of the digital media company BuzzFeed, Tasty revolutionized online cooking videos and has broadened into recipes, food and cookware.

Tasty recipes seem approachable and easy in the videos, thanks in part to overhead camera angles and quick cuts between the addition of each ingredient. The videos often are a good way for new cooks to learn basic dishes.

The Beef and Broccoli recipe, however, needed a little tweaking for my taste and convenience.

I found the recipe too sweet with both honey and brown sugar on the ingredient list. After experimenting, I prefer the brown sugar in the sauce.

I also replaced the fresh garlic and ginger with the dried varieties that I had on hand, and added some rice wine vinegar for added brightness.

There should be enough salt in the low-sodium soy sauce that additional sprinklings during cooking are unnecessary.

Served with a side of rice, Beef and Broccoli stretches a pound of meat into four filling servings. Chop sticks are optional.

More: Sweet potatoes are more versatile than a holiday staple

Share your favorite recipes or food-related historical recollections by emailing Laura Gutschke at laura.gutschke@reporternews.com

Beef and Broccoli

Ingredients

3 tablespoons sesame oil, divided

1 tablespoon extra-virgin olive oil

1 pound inexpensive beef steak or stew meat, sliced into thin strips

3/4 to 1 cup beef broth

1/3 cup low-sodium soy sauce

1/4 cup brown sugar

1 1/2 teaspoons granulated garlic

1 1/2 teaspoons ground ginger

Freshly ground black pepper

4 cups broccoli floret

2 tablespoons cornstarch

2 tablespoons water

1 tablespoon rice wine vinegar

2 cups cooked white rice, such as jasmine

Sesame seed, as desired

Directions

1. Heat a large skillet over medium-high heat. Add 1 tablespoon sesame oil and olive oil to the skillet. The oil should be hot enough that when the beef is added it sizzles. Cook the meat until browned on all sides. Remove meat from skillet and set aside.

2. Wipe skillet with a paper towel. Add the remaining sesame oil, 3/4 cup beef broth, soy sauce, brown sugar, garlic, ginger and pepper. Stir until combined.

3. Add the broccoli and stir until evenly coated in the sauce.

4. While broccoli is cooking, in a small bowl stir together the cornstarch and water. Add cornstarch mixture to the broccoli mixture. Bring to a boil, until the sauce is thickened. If too thick, add remaining beef broth.

5. Return the meat to the skillet and add the rice wine vinegar. Continue cooking 1 or 2 minutes, until meat is heated through and broccoli is cooked. Serve over white rice. Add sesame seeds on top, if desired. Yields 4 servings.

Laura Gutschke is a general assignment reporter and food columnist and manages online content for the Reporter-News. If you appreciate locally driven news, you can support local journalists with a digital subscription to ReporterNews.com.

This article originally appeared on Abilene Reporter-News: No wok? Skillet-version of Beef and Broccoli recipe will work