Beef & Broccoli with a New Mexican Twist

Ingredients

While the original Chinese Beef & Broccoli is typically stir-fried and served with a savory sauce, our New Mexican adaptation adds a spicy kick with the use of enchilada sauce. We also incorporate traditional New Mexican spices and flavors to enhance the dish and give it a unique twist. We alse have the original recipe for Beef & Broccoli, so you can check it out.

• 1 pound (450g) beef sirloin, thinly sliced 1 pound (450g) beef sirloin, thinly sliced
• 2 cups (470ml) enchilada sauce 2 cups (470ml) enchilada sauce
• 2 cups (300g) broccoli florets 2 cups (300g) broccoli florets
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium-high heat.
3. 3.
   Add the beef slices and cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
4. 4.
   In the same skillet, add the onion and garlic. Sauté until the onion is translucent, about 2-3 minutes.
5. 5.
   Add the broccoli florets to the skillet and cook for an additional 2 minutes.
6. 6.
   Stir in the cumin, chili powder, dried oregano, salt, and pepper. Cook for another minute.
7. 7.
   Pour the enchilada sauce into the skillet and bring to a simmer.
8. 8.
   Return the beef to the skillet and cook for 2-3 minutes, until the beef is cooked through and the flavors are well combined.
9. 9.
   Transfer the beef and broccoli mixture to a baking dish and bake for 10 minutes, until heated through.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Beef — For tender beef, slice it against the grain. This will ensure that the meat remains tender and easy to chew.
• Broccoli — To retain its vibrant green color and crispness, blanch the broccoli in boiling water for 1-2 minutes before adding it to the skillet.

Tips & Tricks

• If you prefer a milder flavor, reduce the amount of chili powder in the enchilada sauce.
• Feel free to add some shredded cheese on top of the beef and broccoli before baking for a cheesy twist.
• Serve the enchiladas with a dollop of sour cream or guacamole for added creaminess.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish pairs well with a side of Mexican rice and refried beans.

Serving advice

Serve the Spicy Beef & Broccoli Enchiladas hot, straight from the oven. Garnish with fresh cilantro and a squeeze of lime juice for a burst of freshness.

Presentation advice

Arrange the enchiladas on a platter, drizzle some additional enchilada sauce on top, and sprinkle with chopped cilantro. The vibrant colors of the beef, broccoli, and sauce will make for an enticing presentation.