Beef & Broccoli with a Russian Twist

Ingredients

While the original Chinese Beef & Broccoli typically features a soy-based sauce, our Russian-inspired version incorporates elements of Borscht, such as beets and sour cream, to create a unique flavor profile. Additionally, we have adjusted the cooking techniques to align with Russian cuisine, resulting in a heartier and more robust dish. 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 vegetable oil 2 tablespoons vegetable oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 medium beets, peeled and grated 2 medium beets, peeled and grated
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 cups (300g) broccoli florets 2 cups (300g) broccoli florets
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 15g, 9g
• Protein: 38g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned. Remove the beef from the skillet and set aside.
2. 2.
   In the same skillet, add the sliced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the grated beets to the skillet and cook for 5 minutes, stirring occasionally.
4. 4.
   In a small bowl, whisk together the beef broth, tomato paste, red wine vinegar, sugar, dried dill, paprika, salt, and black pepper. Pour the mixture into the skillet with the beets.
5. 5.
   Return the cooked beef to the skillet and stir to combine. Reduce the heat to low, cover, and simmer for 20 minutes.
6. 6.
   Meanwhile, steam the broccoli florets until tender, about 5 minutes.
7. 7.
   Stir in the sour cream into the beef and beet mixture, and cook for an additional 5 minutes.
8. 8.
   Serve the beef and beet mixture over the steamed broccoli florets.

Treat your ingredients with care...

• Beef — For tender beef, slice it against the grain. This will help to break down the muscle fibers and result in a more tender texture.
• Beets — To prevent staining, wear gloves while grating the beets. Additionally, make sure to peel the beets before grating them.
• Sour cream — If you prefer a lighter version, you can use Greek yogurt as a substitute for sour cream.

Tips & Tricks

• For a richer flavor, marinate the beef in a mixture of red wine, garlic, and black pepper for 30 minutes before cooking.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet during the last few minutes of cooking.
• Serve this dish with a side of crusty bread to soak up the delicious sauce.

Serving advice

Serve the Borscht-inspired Beef & Broccoli over a bed of steamed rice or mashed potatoes for a complete and satisfying meal.

Presentation advice

Garnish the dish with a sprinkle of fresh dill or parsley to add a pop of color and freshness.