Chinese Beef and Broccoli is a classic restaurant dish that is surprisingly easy to re-create at home. Tender strips of beef, crisp broccoli and a flavorful sauce; it all comes together in just minutes. I've made several different versions of this recipe over the past few years and this is my favorite. I combined my favorite parts of a few different recipes and this meal was a huge hit with the whole family. This is officially a new favorite for all of us!
Better Than Take-Out Beef and Broccoli Stir Fry
recipe inspired by and/or adapted from Steamy Kitchen, America's Test Kitchen, Mel's Kitchen Cafe, Everyday Food
Yield: 6 servings
Beef and Broccoli Ingredients:
1 1/2 pounds flank or sirloin steak
2 teaspoons cornstarch
1/4 cup soy sauce
2 tablespoons coconut or olive oil
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup water
6 large garlic cloves, about 2 tablespoons minced
1" chunk of fresh ginger, about 1 tablespoon minced
1 teaspoon olive oil
1/4 cup oyster sauce
1 tablespoon rice wine vinegar
1 tablespoon balsamic vinegar
Optional: 1 tablespoon brown sugar
Slice the beef, against the grain, into very thin 1/8" strips. Place the meat in a medium size bowl or in a large ziploc bag, sprinkle with cornstarch and add the soy sauce. Stir or seal the bag and press to coat. Let the meat rest on the counter for at least 10 minutes, or up to 1 hour. Stir together the sauce ingredients in a small bowl and set aside.
Heat about 2 teaspoons of coconut oil in a large skillet over medium high heat. When the oil is rippling hot, add half of the beef strips. Spread across the skillet in and cook without stirring for 1 minute. Stir or toss with tongs and spread across the skillet again. Cook 1 more minute. Be careful not to overcook the meat, it should be just barely cooked through and still very tender. Carefully transfer the meat to a dish with a lid. Drain any extra liquid and add another 2 teaspoons of coconut oil to the hot skillet. Repeat the above steps with the remaining meat. Add the last of the cooked meat and any juices to the dish and cover tightly with lid.
Add the last 2 teaspoons of coconut oil to the hot skillet and add the broccoli. Toss to coat and then add the water and cover with lid. Reduce the heat to medium and let the broccoli steam for 2 minutes. Uncover and push the broccoli to the sides of the skillet. Add the garlic and ginger mixture to the center of the skillet and let it cook for about a minute, until it is fragrant. Stir to combine and add the meat back to the skillet. Toss to combine and add the sauce to the skillet.
Increase the heat to medium high and cook, stirring and tossing occasionally, for about 1-2 minutes, until the sauce has thickened and is evenly coating all the meat and vegetables. Serve by itself or over rice. Enjoy!
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