Beef and broccoli is an ubiquitous dish, and a favorite among many, found in Chinese-American restaurants. A silky dark sauce, both a bit sweet and salty and brightened with ginger, blankets tender and thinly sliced beef. We love it served over fluffy white rice that soaks up the tasty sauce, but crispy chow mein noodles are also nice for a bit of crunchy texture (kids love them, too).
Easy Restaurant-Style Beef Broccoli Recipe
Serves 4-6
For the Marinade and Sauce:
1/2 cup low sodium soy sauce (or tamari for gluten free)
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons light brown sugar
1/4 cup cornstarch
1 to 2-inch knob (about 1 tablespoon) fresh ginger, finely minced
2 cloves of garlic, finely minced
Freshly ground black pepper
1 pound flank steak, trimmed of fat and sliced thinly against the grain
1 pound broccoli florets, blanched
2 tablespoons vegetable oil
For the Sauce:
1/4 cup oyster sauce
1/4 cup beef or chicken broth
1/4 teaspoon toasted sesame oil
In a bowl, mix together the Marinade ingredients. Pour half of it into another bowl, reserving the other half for the Sauce.
Place beef in one of the bowls of marinade and toss until thoroughly coated.
To blanch the broccoli:
Place broccoli in a microwave-proof bowl, add 1 cup of water and cover with plastic wrap. Microwave on high for 2 minutes, or until broccoli are softened but not mushy.
Heat vegetable oil in a wok or skillet on high. Add blanched broccoli florets and cook for about a minute. Remove and place in a clean bowl.
Add meat in a single layer and allow to cook for one minute or until it starts to nicely brown. Stir then turn the meat over and continue to cook another 30 seconds. Remove from wok and place with the broccoli.
Add the oyster sauce, broth and sesame oil to the reserved marinade. Stir then pour it into the wok and cook until it starts to thicken.
Finally, add the beef and broccoli to the wok and toss until well-coated.
Serve with white rice.
