How To Make Toddler Beef and Broccoli
For those looking for a gateway to introducing your little one to red meat, a toddler beef and broccoli is the best way we know. The Chinese-American dish has it all: tender cuts of meat and little green trees; a mild, gently sweet and meaty sauce; and, should you choose, a soft bed of rice to soak it all up. Big kids love the dish; little ones can, too–with a little help.
While we (mostly) stick to the tried-and-true approach to beef and broccoli here, there are two important adaptations: 1) we sub in hoisin for oyster sauce, giving the flavor profile a slightly sweeter dimension; 2) our beef and broccoli pieces are cut smaller and more finely, such that a small child can hold/spear and chew each piece easily, without additional cutting or other work. Unsurprisingly, making the dish easier to eat makes it a lot easier for a toddler to enjoy, especially those who may be still acclimating to individual ingredients being put together in the same dish or bowl.
- 1 lb Flank Steak (sometimes labeled as “stir fry beef”; see Note if using other cuts)
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp Baking Soda
- 1 tsp Cornstarch
- 1 Broccoli Crown (or use 1/3 to 1/2 a bag of frozen florets)
- minced Garlic
- 1/3 cup Chicken Stock (can also use beef stock)
- 1/3 cup Hoisin Sauce (can use Oyster or Teriyaki sauces as well)
- 2 tsp Rice Vinegar (can also use apple cider vinegar)
- 1 tsp Cornstarch
- Cut your meat in small strips lengthwise/vertically, then another cut or two horizontally to create thin strips of beef.
- In a bowl big enough to hold your meat pieces, add the soy, sesame oil, baking soda, and cornstarch; mix until blended. Add meat to this marinade and toss with hands or fork until the beef is coated. Refrigerate for at least 30 minutes, if not overnight.
- While meat marinates, boil half a pot of water; salt when water is roiling. If using fresh broccoli, cut the crown into large florets–you do not need to cut it down into small pieces just yet–and cook until somewhat softened but still dark green, roughly 2 minutes. Remove from heat and either plunge into a bowl of cold water or rinse with cold water to cool down.
- Make the sauce: add the stock, hoisin, vinegar, and cornstarch to a small bowl and stir until cornstarch is completely dissolved in the liquid.
- Heat a work or large skillet on High until wisps of smoke are coming off the pan; add in oil and minced garlic, then drop in beef. Shake and/or stir pan constantly for the next minute to ensure a good sear on both sides of the meat pieces.
- Add in the broccoli and continue cooking for another minute, stirring frequently.
- Pour sauce all over the beef and broccoli and continue to tossing and stirring until all pieces are coated; let sauce bubble and reduce until it forms a sheen on the beef, roughly 45-60 seconds.
Be deliberate the first few times you serve this: individually select the beef and broccoli pieces that will be the easiest for your child to consume; add a bit more sauce atop the dish; check to see if they want over, besides, or absent rice. If trying to get your child to eat the dish as made–as opposed to having to separate each component–try serving it in a small bowl.
With a few alterations you can make this with chicken breast. Prep and marinate the chicken as above. Once you par-cook the broccoli, drop the chicken pieces into the hot water and allow to cook for 45 seconds; remove from pot and drain. When finishing in the wok, cook the chicken for roughly 75-90 seconds before adding the broccoli.
If looking to use a cut of beef other than flank, look for something as similarly thin as flank, such as flap or sirloin tip; you can also thinly slice a thicker cut (i.e., ribeye). Be sure and marinate it overnight to ensure the pieces are tender by the time you are ready to cook; some cuts may require a 30-45 seconds of cooking time in the wok, too.