I’ve got some SUPER exciting news I’ve been anxiously waiting to share with you guys. Myself, along with my partners in crime – Lauren, Hannah, Elissa, and Kam – have been invited to speak at this year’s BlogHer Food. I can’t tell you how thrilled, nervous, anxious, terrified, honored, surprised, and bewildered I am. Honestly, I never ever, ever, ever thought I would be invited to speak about anything related to blogging. What do I know?! Luckily my partners from The Kitchen Generation know quite a bit so I think our panel will be…. great!
Anyways, enough about me and more about beef & broccoli! Possibly the best stir-fry I’ve made at home. Ever. SO full of perfect flavor, so do-able at home. I really have no reason to go out for Asian when I have this recipe. My goal when creating the “take-out at home” series was to feature recipes that are just as fast to make at home as they would be to order and pick up from any restaurant. I also wanted the recipes to be healthier for you and the planet. This one fits that bill perfectly.
Taste: And I quote, “better than Pei Wei”. Sorry for saying “and I quote”.
Texture: The beef is perfectly cooked while the veggies are an ideal crisp tender.
Ease: This recipe, like any other stir-fry recipe, requires a bit of prep work. But once you start cooking it takes less than 10 minutes.
Appearance: So pretty and colorful!
Pros: Legitimately more flavorful and healthy than any Asian take-out I’ve tasted. Can be made in the same time it takes to drive to a restaurant and wait for your food to be cooked.
Would I make this again? Yes. I plan on making this dish again and again.
Stir-Fried Beef & Broccoli
From The New Best Recipe
*Note: Place the steak in the freezer for 15 minutes before slicing to make it easier to cut. Then, slice the steak lengthwise into 2-inch wide pieces. Cut each of those 2-inch wide pieces across the grain into very thin slices, not more than 1/4 inch thick.
- 1 pound flank steak, sliced* (see note)
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry (I used orange juice as a substitute)
- 2 tablespoons low-sodium chicken broth
- 5 tablespoons oyster sauce (can be found in the Asian section of your grocery store)
- 1 tablespoon light brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 6 medium garlic cloves, minced
- 1 tablespoons minced fresh ginger
- 3 tablespoons peanut or vegetable oil
- 1 1/4 pounds broccoli, florets cut into bite-size pieces
- 1/3 cup water
- 1 small red bell pepper, cored, seeded, and diced
- 3 scallions, cut on the diagonal
1. Combine the beef and soy sauce in a medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk the sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in a measuring cup. Combine the garlic, ginger, and 1 1/2 teaspoons of the peanut oil in a small bowl.
2. Drain the beef and discard the liquid. Heat 1 1/2 teaspoons of the peanut oil in a nonstick 12-inch skillet over high heat until smoking. Add half the beef to the skillet and break up the clumps; cook without stirring, 1 minute, then stir and cook until the beef is browned about the edges, about 30 seconds. Transfer the beef to a medium bowl. Add 1 1/2 teaspoons of the peanut oil to the skillet, heat until just smoking, and repeat with remaining beef.
3. Add 1 tablespoons of the oil to the now-empty skillet; heat until just smoking. Add the broccoli and cook 30 seconds; add the water, cover the pan, and lower the heat to medium. Steam the broccoli until crisp-tender, about 2 minutes; transfer to a paper-towel lined plate.
4. Add the remaining 1 1/2 teaspoons peanut oil to the skillet; increase the heat to high and heat until just smoking. Add the bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes.
5. Clear the center of the skillet; add the garlic and ginger mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, 15-20 seconds, then stir the mixture into the peppers. Return the beef and broccoli to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter, sprinkle with the scallions, and serve.
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