Name: Beef and Broccoli Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 2 pounds flank steak (sliced against the grain into thin 1/4 inch thick slices); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 4 cup broccoli florets; 2 tablespoons vegetable oil (such as canola oil or peanut oil); 1/2 cup low-sodium soy sauce; 1/4 cup brown sugar (packed); 2 tablespoon cornstarch; 1/2 tablespoon sesame oil; 2 tablespoon Shaoxing wine (or dry sherry) (); hot water as needed to thin the sauce (see notes)

Chinese

Whisk

Bowl

Colander

Prepare everything first, before cooking. Slice the beef against the grain into ¼-inch thick slices. Season with salt and pepper and set aside. Meanwhile, bring a large pot of salted water to a boil (this will be for the broccoli), and finally, whisk together the ingredients for the sauce in a small bowl (soy sauce, brown sugar, cornstarch, sesame oil, Shaoxing wine or dry sherry).

Add the vegetable oil to a large skillet set over high heat. Add the steak in a single layer and cook for 1-2 minutes or until the bottom side is browned. Flip to cook the other side for an additional minute or so. Keep in mind that flank steak cooks quickly.

As the steak is cooking, add the broccoli florets to the pot filled with boiling water. Blanch the broccoli for 1-2 minutes, or until it turns bright green and tender-crisp. Immediately drain the broccoli into a large colander and rinse with cold water.

Meanwhile, stir the stir-fry sauce again to dissolve the cornstarch and add it to the skillet with the steak. Add the drained broccoli and reduce the heat to medium. Cook and stir everything together until the sauce thickens and everything is coated. If the sauce becomes too thick, add hot water, one tablespoon at a time until desired consistency is reached.

Serve with rice, sesame seeds, and green onions if desired.

Beef and Broccoli Recipe

Utensils needed:

Overview

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