Two Packs Of Diced Beef Recipe

Trim and combine

If diced beef contains large fat pieces, trim excess fat. Place both packs of diced beef into a large bowl.

Add 3 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire sauce, minced garlic, 1 tsp black pepper, 1 tsp salt and 1 tbs cornstarch to the beef. Mix thoroughly so all beef pieces are coated. Let the beef marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Prepare vegetables: slice onion and bell pepper, peel and thinly slice carrot on the bias, and separate broccoli into small florets. Pat vegetables dry if wet so they sear properly.

Heat a large heavy skillet or wok over high heat until very hot. Add 1 tbs olive oil and swirl to coat. Add the marinated beef in a single layer (work in two batches if necessary to avoid crowding). Sear beef undisturbed for 1–2 minutes to develop browning, then stir and cook an additional 1–2 minutes until just browned but not fully cooked through. Remove beef to a plate and keep warm.

Wipe the skillet if there is burned residue, then add another 1 tbs olive oil. Add sliced onion and carrot; stir-fry 2–3 minutes until they begin to soften. Add bell pepper and broccoli, and continue to stir-fry 2–3 minutes until vegetables are crisp-tender.

Reduce heat to medium-high. Return browned beef and any accumulated juices to the pan with the vegetables.

Pour in 1 cup beef or chicken stock, 1 tsp rice vinegar, 1 tsp brown sugar and 1 tsp sesame oil. Stir to combine and bring to a gentle simmer.

Make a slurry by mixing 1 tsp cornstarch with 2 tbs cold water until smooth. Slowly drizzle the slurry into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens and coats the beef and vegetables. Taste and adjust seasoning with additional salt or soy sauce if needed.

Turn off heat. Stir in sliced green onions (reserve a few for garnish). Sprinkle sesame seeds if using.

Serve the beef and vegetables hot over steamed rice or tossed with noodles. Garnish with remaining green onions and extra sesame seeds.

Leftovers: cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of water or stock if sauce has thickened too much.