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Beef and Broccoli

Beef and Broccoli

Tender sliced beef and crispbroccoli in a glossy soy-ginger sauce, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course
Cuisine: American, Chinese
Ingredients Method Notes

Ingredients
  

Beef
  • 1 lb flank steak or sirloin sliced thin against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp baking soda optional
  • 1 tbsp neutral oil
Broccoli
  • 4 cups broccoli florets
  • 1 tsp salt for blanching water
Sauce
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp oyster sauce or vegetarian stir-fry sauce
  • 1 tbsp dark brown sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp minced ginger
  • 3 cloves minced garlic
  • 3/4 cup low-sodium beef broth
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
Garnish
  • 1 tsp toasted sesame seeds
  • 2 green onions sliced

Method
 

  1. Blanch broccoli in salted boiling water for 90 seconds, then shock in cold water.
  2. Marinate sliced beef in soy sauce, cornstarch, baking soda, and oil for 15 minutes.
  3. Sear beef in a hot wok in batches, 60 seconds per side, then remove.
  4. Cook garlic and ginger in the same pan for 20 seconds.
  5. Add sauce ingredients (minus slurry), bring to a bubble, then stir in cornstarch slurry to thicken.
  6. Return beef and broccoli to the pan, toss for 60-90 seconds until coated.
  7. Serve within 10 minutes.

Notes

Storage note: Refrigerate up to 3 days; sauce freezes separately for up to 2 months.
Allergen note: Contains soy and shellfish derivatives (from oyster sauce); substitutions listed above.
Notes: For gluten-free, use tamari and confirm oyster sauce substitute is labeled gluten-free.