Beef and Broccoli

I have a serious thing for broccoli. This serious thing makes it tough for me to eat any type of Chinese or Asian or Japanese or Thai food that doesn't contain broccoli.

For a long time, we made a beef and broccoli recipe from the back of a soup can. The flavor was great, but the meat always turned out really tough - almost inedible.

Enter a beef and broccoli recipe from Steamy Kitchen.

Beef and Broccoli
Taken from Steamy Kitchen

Makes 3 generous servings (or 4 normal-sized servings)
Takes less than 30 minutes to make

 

3/4 lb flank steak, sliced thinly across the grain

3/4 lb broccoli florets, blanced

2 Tbsp high-heat cooking oil

2 cloves garlic, very finely minced

1 tsp cornstarch, dissolved in 1 tablespoon water

 

For the beef marinade
2 tsp soy sauce
2 tsp Chinese rice wine (or dry sherry)
1 tsp cornstarch
1/4 tsp freshly ground black pepper

For the sauce
2 Tbsp oyster sauce
1 tsp Chinese rice wine (or dry sherry)
1 Tbsp soy sauce
1/4 C chicken broth

Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.

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 the cooking oil and swirl to coat. Add 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, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli, and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

My Notes:
This is totally delicious - totally delicious. Resist the temptation to double to sauce. It is necessary.