Beef & Broccoli Italiano

Ingredients

In this Italian adaptation, the traditional Chinese flavors of soy sauce and oyster sauce are replaced with a tomato-based sauce infused with Italian herbs and spices. The dish is also served with a side of pasta or polenta, adding an Italian twist to the classic pairing of beef and broccoli. We alse have the original recipe for Beef & Broccoli, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cups (470ml) tomato passata 2 cups (470ml) tomato passata
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• 4 cups (600g) broccoli florets 4 cups (600g) broccoli florets
• 250g (8.8 oz) pasta or polenta, cooked according to package instructions 250g (8.8 oz) pasta or polenta, cooked according to package instructions

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium-high heat.
2. 2.
   Add the minced garlic and sliced onion to the skillet and sauté until fragrant and translucent.
3. 3.
   Add the sliced beef to the skillet and cook until browned on all sides.
4. 4.
   Pour in the tomato passata and stir in the dried oregano, dried basil, dried thyme, red pepper flakes (if using), salt, and pepper.
5. 5.
   Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld together.
6. 6.
   Meanwhile, steam the broccoli florets until tender-crisp.
7. 7.
   Add the steamed broccoli to the skillet and toss to coat it with the sauce.
8. 8.
   Cook for an additional 2-3 minutes until the broccoli is heated through.
9. 9.
   Serve the beef and broccoli over cooked pasta or polenta.

Treat your ingredients with care...

• Beef — For tender beef, slice it against the grain. This will ensure a more tender texture in the final dish.
• Tomato passata — If you can't find tomato passata, you can substitute it with tomato puree or crushed tomatoes.
• Broccoli — To retain the vibrant green color and crispness of the broccoli, steam it until it is just tender-crisp. Be careful not to overcook it.

Tips & Tricks

• For a spicier kick, add extra red pepper flakes to the sauce.
• If you prefer a thicker sauce, simmer it for a few more minutes until it reaches your desired consistency.
• Feel free to add other Italian herbs such as rosemary or marjoram to enhance the flavors.
• Serve with a sprinkle of grated Parmesan cheese for an extra touch of Italian goodness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Beef & Broccoli Italiano over a bed of cooked pasta or polenta. Garnish with fresh basil leaves for a pop of color and flavor.

Presentation advice

Arrange the beef slices and broccoli florets on top of the pasta or polenta, allowing the vibrant colors to shine through. Drizzle some of the tomato-based sauce over the dish for an appetizing presentation.