Beef with broccoli
I’ve always liked beef with broccoli stir fry but as I got older, I found it the way most people will make it. It’s just a shade bland for me so I added some chili flakes and even a little Sriracha to my sauce. I hope you enjoy it.
Ingredients:
1 lbs flank steak, very thinly sliced into bite-sized strips
2 Tbs olive oil, (or vegetable oil), divided
1 lbs broccoli, (cut into 6 cups of florets)
1 tsp red chili flakes 1 tsp fresh ginger, grated (loosely packed)
2 tsp garlic, grated (from 3 cloves)
1/2 cup hot water
6 Tbs low sodium soy sauce,
3 Tbs packed light brown sugar
2 Tbsp corn starch, divided
1/2 tsp Sriracha (optional)
1/4 tsp black pepper
2 Tbs sesame oil
2 tsp sesame seeds, optional garnish
Directions
- :Prep: Start cooking white rice first so it’s ready when the stir fry is done. Cover and freeze steak 30 minutes for easier slicing.
- Finely slice beef and combine with half of cornstarch in a small bowl and set aside. Wash clean and cut broccoli into bite-size pieces. Set aside.
- Combine soy sauce, chili flakes, ginger, garlic, half of the cornstarch,Sriracha .pepper, and sesame seed oil in a bowl, Whisk well to dissolve the sugar, and set aside.
- Place a large skillet or wok over medium heat and add 1 Tbsp oil. Add broccoli and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 2 Tbsp water before covering with the lid and it will steam cook the broccoli.
- Increase heat to high heat and add 1 Tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through.
- Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. If the sauce is.too thick had a few tablespoons of water. Serve over white rice. Wow.