Beef with Broccoli

An easy version of a favorite Chinese take-out dish! Tender beef is marinated then quickly cooked along with fresh broccoli. Restaurant quality... at home!

I love love love Chinese food! I tend to rotate between several different dishes but, if I trust the restaurant's meat quality, beef with broccoli is one of my top choices. Have you ever ordered beef at a restaurant and gotten chewy, cheap cuts of meat instead? Yeah, that's why I love making things at home!

Beef with broccoli is super simple to make. This recipe uses a quick marinade to ensure your beef is fork tender and quick cooking helps the broccoli from being overcooked and limp. The sauce? Flavorful, not runny, and enough in the pan for you to smother your rice in.

I'm not the only one scooping out sauce to drizzle all over my rice, am I?

Put down the take-out menu and whip this up instead!

 

Beef with Broccoli

For the marinade:

1/2 teaspoon baking soda

1 teaspoon sugar

1 tablespoon cornstarch

1 tablespoon low sodium soy sauce

1 tablespoon water

2 tablespoons vegetable oil

1.5 lbs flank steak, cut into thin strips against the grain

For the rest of the dish:

1 cup low sodium soy sauce 

4 tablespoons brown sugar

8 cloves garlic, minced

4 tablespoons flour

2 tablespoons sherry

6 tablespoons vegetable oil

1 lb broccoli florets

In a small bowl, whisk together the marinade ingredients. Place the sliced steak into a gallon size ziplock and pour the marinade ingredients over top. Seal, toss gently, and place in the refrigerator for at least an hour. 

When ready to cook, whisk together the soy sauce, brown sugar, garlic, flour, and sherry. Set aside.

In a large wok or pan, heat 2 tablespoons vegetable oil over high heat until shimmering. Add the broccoli and saute for 3 minutes, stirring often. Transfer to a plate.

Reduce heat to medium-high and carefully add the remaining 1 tablespoon vegetable oil. Add the marinated steak and half of the prepared sauce. Saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Add the broccoli and remaining sauce and saute another minute.

Serve hot.

Source: adapted from Rainy Day Gal