My kids love broccoli. Kind of weird I know, but they do. So when I find a recipe that uses broccoli, I usually try it out. This broccoli beef recipe struck me because of its apparent ease. This recipe is so tasty. My kids eat it up, I eat it up, even the picky neighbor girl ate it up. It’s really that good.
I wanted to make a note that I did update the method or the way it’s made just a little. I found that blanching the broccoli was a hit or miss on doneness. Sometimes it was too done or sometimes it was underdone. It also added to much water sometimes, so I changed the way that it was cooked. For more info on the method I like to use watch this video on how to stir fry. By the way, my family loves that recipe as well.
Awesome Broccoli Beef
- 1.5 lbs. Flank, sirloin, or the cheaper london broil, sliced thinly across the grain
- 1.5 lbs. Broccoli florets I use the pre-cut ones in the bag
- 6 T. + 2 t. high-heat cooking oil
- 1 T. Minced or grated ginger
- 1/4 C. Chicken broth
- 2 t. Soy sauce
- 2 t. Chinese rice wine (or dry sherry) Since I don’t ever have wine I used rice wine vinegar
- 1 t. Cornstarch
- 1/4 t. Fresh ground pepper
- 1/8 t. Salt
- 2 t. Sriracha
- 2 T. Oyster sauce
- 2 T. Hoisin sauce
- 2 t. Chinese rice wine (or dry sherry) See note in marinade
- 2 T. Soy sauce
- 1/2 C. Chicken broth
- 1 T. Cornstarch
- 2 t. Sriracha
- Stir together the beef marinade ingredients in a medium bowl.
- Add the beef slices and stir until coated..
- Let stand for 10 minutes (you can let it marinate for longer too while you get the rest of the recipe ready).
- Prepare the sauce: Stir together the sauce ingredients in a small bowl
- Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add 2 T. of the cooking oil and swirl to coat. Add the 1/3 of the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over and cook until nicely browned on both sides and remove to a plate. Repeat this until all beef is cooked.
- With the beef removed, lower heat to medium-high heat the 2 t. oil until shimmering.
- Add garlic and ginger and stir until fragrant, about30 seconds.
- Add broccoli and stir fry for 1 minute.
- Pour in 1/4 C. of chicken stock
- Cover and steam for 2 minutes or until broccoli is tender-crisp, stirring once.
- Return beef to pan and stir. Push contents to side of pan.
- Lower heat slightly and make a hole in the middle of the pan and pour sauce in center of pan; cook, for 1 to 2 minutesor until thickened, stir sauce only if needed.
- Stir beef and broccoli into sauce until coated.
- Serve over sticky rice, with lots of Sriracha