Beef and Broccoli
I spent years trying to get the authentic taste for this beef and broccoli dish - that thick salty-sweet sauce to glaze the strips of steak just so. To shine on the broccoli florets that were tender, but still slightly crisp. Finally, I got it. The secret? Oyster sauce. And cornstarch.
Servings: 4 Servings
Calories: 330kcal
Ingredients
For the beef marinade:
- 1 tablespoon soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon cornstarch
- 1 pound flank or sirloin sliced thinly across the grain
For the sauce
- 3 tablespoons oyster sauce
- 1 teaspoon rice wine vinegar
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
Remaining ingredients:
- 1 pound broccoli florets
- 1 tablespoon sesame oil
- 2 garlic cloves minced
Instructions
- Make the marinade: In a medium bowl, whisk the soy sauce, rice wine vinegar, and cornstarch. Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.
- Make the sauce: In a small bowl, whisk the oyster sauce, rice wine vinegar, soy sauce, brown sugar, and cornstarch.
- Blanch the broccoli: Bring a pot of water to a boil and add the broccoli. Cook until tender-crisp, about 2 minutes. Drain thoroughly.
- Time to cook: In a large nonstick skillet, heat the sesame oil over medium-high heat. Add the beef and cook, undisturbed, for 1 minute. Flip the beef slices over, add the garlic, and cook for an additional 30 seconds to 1 minute. Add the blanched broccoli and the sauce and bring to a boil. Boil until it thickens, 30 seconds. Serve immediately.
Notes
Adapted from Jaden's recipe on Simply Recipes
Nutrition
Calories: 330kcal | Carbohydrates: 15g | Protein: 39g | Fat: 13g | Fiber: 3g | Sugar: 6g