Broccoli Beef with Mushrooms

Lauri Sturdivant

Broccoli Beef with Mushrooms

Meal prep is a cooking method that saves me time and money. I save time by doing a lot of chopping and cooking one day a week all I have to do put the recipes together. You will save money when you buy seasonal produce. I steam, shred, chop roast and prepare foods and put them in containers. Generally I use minimal seasoning so that I can make meals that are Mexican, Chinese or whatever mood I am in during the week.

About a month ago I scored a BOGO pot roast at Ray's in Mount Shasta. I cooked them both. I was pretty tired of eating beef when I got down to the last bit of roast, so I shredded it and put it in the freezer. Berryvale has beautiful baby broccoli right now inspiring me to make Chinese broccoli beef. Traditional this would be made with steak strips cut into 1/8' strips. Like always, use what you have. It is a recipe an has lot of flexibility. I like to add a lot of vegetables.

Broccoli Beef with Mushrooms


2 tbsp olive oil

2 stalks celery " chopped

1 cup mushroom " chopped

1 cup beef " Steak strips are traditional

1' ginger - peeled and grated

1 clove garlic minced

1 bunch of broccoli " chopped


2 tsp soy sauce " I use tamari that is wheat & gluten free

2 tsp toasted sesame oil

1/3 cup oyster sauce " use ¼ cup of fish sauce if you are allergic to shellfish

2 tbsp cornstarch

¼ cup beef stock - could use chicken, mushroom or water


Mix the tamari, sesame oil and oyster sauce together and set aside. Steam the chopped broccoli for about 5 minutes until it is bright green, set aside. Meanwhile, heat the oil in in a heavy bottom pan or wok over a med-high heat. Stir the garlic and ginger for about 1 minute, remove and discard. Toss in the celery and mushrooms cooking until the celery is soft, but retains some crunch, remove from the pan and set aside. Add the beef to the pan, add more oil if needed, stirring until it is no longer pink, about 5 minutes. Return the celery, mushrooms and broccoli to the pan. Add the sauce. Mix the cornstarch into the stock stirring until it is smooth then toss into the pan. Heat thoroughly until the cornstarch has cooked and the sauce has thickened, about 3 minutes.

Serve with brown, white or cauliflower rice, baked russet or sweet potato and a green salad. A lettuce or cabbage wrap would work, as well. For the picture I served this on a homemade cassava flat bread for my lunch.