📝 About This Recipe
This kid-friendly twist on a Chinese takeout classic features tender, bite-sized strips of beef and vibrant broccoli florets tossed in a mellow, honey-infused soy glaze. Designed specifically for younger palates, we've dialed back the spice and emphasized the natural sweetness to ensure empty bowls and happy smiles. It's a complete, nutrient-dense meal that introduces children to bold Asian flavors in a comforting, approachable rice bowl format.
🥗 Ingredients
The Protein & Veggies
- 1 pound Flank Steak (cut into thin, bite-sized strips against the grain)
- 3 cups Broccoli (cut into very small, kid-friendly florets)
- 1 tablespoon Cornstarch (to coat the beef for tenderness)
- 2 tablespoons Vegetable Oil (divided use)
The Kid-Friendly Sauce
- 1/4 cup Low-Sodium Soy Sauce
- 1/4 cup Beef Broth
- 2 tablespoons Honey (or brown sugar)
- 1 teaspoon Fresh Ginger (finely grated)
- 2 cloves Garlic (minced very fine)
- 1 teaspoon Sesame Oil (for a nutty aroma)
- 1 teaspoon Cornstarch (to thicken the sauce)
The Base & Garnish
- 3 cups White Jasmine Rice (cooked and kept warm)
- 1 teaspoon Toasted Sesame Seeds (optional garnish)
- 1 small Carrot (shredded, for extra color)
👨🍳 Instructions
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1
In a medium bowl, toss the thinly sliced beef with 1 tablespoon of cornstarch until every piece is lightly coated. This 'velveting' technique ensures the beef stays tender for little teeth.
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2
In a small glass jar or bowl, whisk together the soy sauce, beef broth, honey, grated ginger, minced garlic, sesame oil, and 1 teaspoon of cornstarch. Set this sauce aside.
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3
Place the broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave for 2 minutes until bright green and slightly softened, then drain.
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4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat until it begins to shimmer.
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5
Add the beef to the skillet in a single layer. Let it sear undisturbed for 2 minutes to get a nice brown crust, which adds flavor.
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6
Flip the beef strips and cook for another 1-2 minutes until just cooked through. Remove the beef from the skillet and set aside on a plate.
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7
Wipe out the skillet with a paper towel and add the remaining 1 tablespoon of oil.
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8
Add the par-cooked broccoli and shredded carrots to the skillet. Stir-fry for 1-2 minutes to give them a bit of 'wok hei' (breath of the wok) flavor.
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9
Whisk the sauce mixture again to ensure the cornstarch hasn't settled, then pour it into the skillet with the vegetables.
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10
Allow the sauce to bubble and thicken for about 1 minute. It should become glossy and coat the back of a spoon.
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11
Return the cooked beef (and any juices from the plate) back into the skillet. Toss everything together for 30 seconds to ensure even coating.
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12
Fluff your warm jasmine rice with a fork and divide it into four small bowls.
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13
Spoon the beef and broccoli mixture generously over the rice, ensuring plenty of sauce soaks into the grains.
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14
Sprinkle with a few sesame seeds for a 'pro chef' finish and serve immediately while warm.
💡 Chef's Tips
Always slice the beef against the grain to break up tough fibers, making it much easier for kids to chew. If your kids are sensitive to texture, steam the broccoli for an extra minute so it is very tender. To save time, you can use frozen broccoli florets; just thaw and pat them dry before adding to the pan. For a gluten-free version, substitute the soy sauce with tamari or coconut aminos. Don't crowd the pan when searing the beef, or it will steam instead of browning; cook in two batches if necessary.
🍽️ Serving Suggestions
Serve with a side of chilled mandarin orange slices for a refreshing palate cleanser. A small cup of miso soup makes a fun and authentic 'starter' for older kids. Pair with a glass of iced green tea (decaf) or apple juice to complement the honey in the sauce. For extra fun, provide 'training chopsticks' to help kids engage with the meal. Add a few snap peas or edamame on the side for extra crunch and green power.