Roast beef. An inexpensive cut of beef. I frequently make it in the crock pot but then what to do with all the leftovers?? At our house, we call them “planned-overs” and this is our new favorite way to use them: Beef & Broccoli.
You really can use any slow cooker or oven-cooked roast beef recipe that you love. I usually modify Ree Drummond’s recipe, using my slow cooker instead of the oven.
A great way to use those leftovers is by making Crispy Cuban Shredded Beef. It’s delicious and easy but I have been making it ALL the time. So I was in search of variety, AND I had a couple of heads of broccoli in my fridge that I could not let go to waste. Who doesn’t love Beef & Broccoli? Plus, I knew I had the chance to make a usually less-than-healthy dish a little healthier!
I used the technique of sautéing the beef in small batches to add crispiness and that amazing caramelization. It pairs perfectly with the broccoli, all while making you feel like you are having a restaurant Chinese-food meal, all while actually being nutrient-dense, healthy, and not breaking the calorie-bank!
- 1 garlic clove, pressed
- 1 lb leftover shredded roast beef, approximately
- 4 tablespoons extra virgin olive oil, divided
- 4 cups broccoli florets
- 1 small onion, cut into wedges
- 1⁄3 cup reduced sodium soy sauce or coconut aminos
- 1 teaspoon ground ginger
- 1 Tbsp corn starch
- 1/4 cup water
- In a large skillet or wok over medium high heat, sauce the pressed garlic in 2 Tbsp of hot oil for one minute. Add the beef in batches and cook until beef is caramelized. Add more oil as needed. Remove each batch to a bowl or plate and keep warm.
- Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
- Return beef to pan.
- Combine soy sauce, ginger and cornstarch and water until smooth; add to the pan.
- Cook and stir for 2 minutes.
- Serve over brown rice or quinoa if desired.