Beef Brocolli Stirfry
I stumbled across this great little website/blog called, “Gimme Some Oven” which is just a wonderful source of inspiration. It’s really cool! I started with her delightful Beef Broccoli and did some tweaking like I always do. Not overcooking the broccoli is key! If you like a spicier version add the optional Sriracha and/or red pepper flakes. My version serves 6-8.
Ingredients:
2 pounds flank or top round steak, sliced thin and cut into bite-sized pieces
3 Tbs soy sauce
2 Tbs rice wine vinegar
~3 medium head of broccoli cut into florets or one large bag of frozen florets
1 Tbs peanut oil
1 green or red or poblano pepper, sliced thin
2 cloves garlic, peeled and minced
1 cup sliced fresh mushrooms
1 Tbs toasted sesame seed oil
4 thinly sliced green onions for garnish
Sauce:
3/4 cup water
5 Tbs oyster sauce
5 Tbs soy sauce
2 Tbs cornstarch
2 Tbs rice wine vinegar
2.5 tsp sesame oil
3/4 tsp fresh grated ginger (or if you have to powdered ginger)
1/4 tsp freshly ground black pepper
optional: Sriracha Sauce/Red Pepper Flakes to taste
Directions:
- Whisk soy sauce, garlic and rice wine vinegar in a large bowl and add steak. Let steak marinate for at least 10 minutes (or up to 1 hour).
- Bring a large pot halfway full of water to a boil. Add broccoli florets into the water. Blanche Broccoli for 30-45 seconds. Drain and set aside.
- Whisk all the sauce ingredients together (add cornstarch last and whisk until smooth) and set aside.
- Heat peanut oil in a large sauté pan or wok over medium-high heat. Add the marinade, steak, mushrooms, and pepper slices. Sauté until cooked through (about 5-6 minutes).
- Whisk the sauce again, then add sauce and broccoli, and toss to combine. Continue cooking until the sauce thickens (~5 minutes).