Broccoli Beef With The Best Sauce

Broccoli Beef with the Best Sauce

This recipe delivers tender beef and crisp-tender broccoli bathed in a flavorful sauce that will have you going back for seconds.

Ingredients:

• For the beef:
  • 1 pound flank steak, thinly sliced against the grain (thinly sliced sirloin or skirt steak can be substituted)
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon vegetable oil
• For the sauce:
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce (vegetarian oyster sauce can be used for a vegetarian option)
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
• For the stir-fry:
  • 1 pound broccoli florets
  • 3 tablespoons vegetable oil

Cooking Guide:

1. Marinate the beef: In a bowl, combine the sliced beef, soy sauce, cornstarch, and oil. Toss to coat and marinate for 15 minutes while you prepare the other ingredients.
2. Make the sauce: In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, brown sugar, rice vinegar, cornstarch, ginger, garlic, and red pepper flakes (if using). Set aside.
3. Cook the broccoli: Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the broccoli florets and stir-fry for 3-4 minutes, or until crisp-tender. Remove the broccoli from the pan and set aside.
4. Cook the beef: Add another 1 tablespoon of oil to the pan. Increase the heat to high again and add the marinated beef. Stir-fry for 2-3 minutes, or until the beef is browned and cooked through.
5. Thicken the sauce: Push the cooked beef to the side of the pan. Add the remaining 1 tablespoon of oil and pour in the sauce mixture. Bring to a simmer and cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
6. Combine and serve: Return the cooked broccoli to the pan with the beef and sauce. Toss to combine and heat through for another minute. Serve immediately over steamed rice.

Tips:

• Thinly sliced beef: Slicing the beef thinly against the grain ensures it cooks quickly and stays tender. If your beef isn’t thinly sliced, you can pound it out with a meat mallet before marinating.
• Marinating: Marinating the beef for even 15 minutes helps tenderize it and allows the flavors to develop.
• Don’t overcrowd the pan: When cooking the beef, don’t overcrowd the pan. Cook it in batches if necessary to ensure it browns properly.
• Sauce consistency: If your sauce seems too thick, you can add a splash of water or chicken broth to thin it out.
• Veggie variations: Feel free to add other vegetables to this dish, such as sliced bell peppers, carrots, or snow peas.
• Spice it up: For a spicier sauce, add a little more red pepper flakes or a pinch of sriracha.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.