Beef & Broccoli Stir Fry

I must really love my husband, because besides sushi I am not big on Asian cuisine…at all.  I know, I know..I’m “crazy”, “nuts”, “a weirdo”..I’ve heard it all.  Quite frankly, just feed me tacos and champagne for the rest of my days and I’d be happy as a clam!

That being said, every now and then I’ll surprise my dear love with an Asian inspired meal…and it’s also quite possible that I just wanted a sake bomb, but who knows?? 😉

So below is a take on a restaurant favorite that I tried and tweaked and I have to say….I wasn’t sure if I was in my own kitchen or Little China down the street, it was that good.  I suppose that may also of had to do with the sake bombs 😉 

The Starting Lineup

Marinade (1hr)

  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp water
  • 2 Tbsp vegetable oil
  • 1 tsp red pepper flake (optional, if you like a bit of heat–not recommended for lil kiddos)
  • 1 1/2 lbs flank steak, sliced into thin strips

Sauce

  • 1/2 cup low sodium soy sauce (make sure to NOT use regular soy sauce…it will be waayyy too salty)
  • 2 Tbsp dark brown sugar
  • 1-2 tsp fresh ginger, grated or finely minced
  • 4 cloves garlic, minced
  • 2 Tbsp flour
  • 2 Tbsp sherry
  • 3 Tbsp vegetable oil
  • 1-2 heads broccoli, crowns cut off

Garnish/Sides (optional)

  • Rice (white or fried)
  • Scallions
  • Sriracha sauce  

Let’s begin!  Starting with the marinade, have a medium size bowl ready and whisk together all of the above “marinade” ingredients (baking soda, sugar, cornstarch, soy sauce, water and vegetable oil).  

Next add in the thinly sliced steak and toss with tongs to coat.  Cover the bowl with saran wrap and keep in the refridgerator for 45-60 minutes.  This will really tenderize that ‘tough’ flank steak like you wouldn’t believe!  *Take the steak out of the refridgerator about 15 minutes prior to cooking. 

  

Yes…I know, it looks really appetizing doesn’t it?? Sorry to my vegetarian friends. Kind of.

 

Alrighty..now while the meat is tenderizing away in the fridge, all we have left to do is the sauce and prepping of the broccoli.  I first cut the crowns of the broccoli off their stalks and rinse them in a collander and allow to dry.  *If still a bit wet when time to cook, just pat dry with a paper towel/kitchen towel.  You really don’t want water added to hot oil..at all!  *You can also keep the stalks and use in soup broths, chop into a chicken alfredo sauce, etc.. 

   Next for the sauce (glaze), in a small bowl combine the ‘sauce’ ingredients (soy sauce, dark brown sugar, ginger, garlic, flour, sherry, vegetable oil).  Cover and set aside. 

   

    I’m pretty sure that by now the steak should be about ready to cook!  Sooo in a large pan, heat 1 Tbsp of vegetable oil to medium-high heat.  Add in the broccoli and cook for about 3-4 minutes while stirring often.  *If they turn a bit brown/crisp on the edges, that is ok!.  Remove the par cooked broccoli to a plate and set aside. 

   In that same pan, carefully add in another Tbsp of vegetable oil and then once hot toss in the marinated steak and 1/2 of the prepared sauce.  Sauté togther for about 4 minutes.  Finally add the broccoli back in with the remaining sauce and saute all together for another 1-2 minutes. 

       I like to serve our Beef & Broccoli over rice and garnish with a bit of scallions and sriracha (<- for the adults), alongside a few appetizers of pot stickers and egg rolls!  Let me tell you…my lil boys ate that steak right up!  A perfect sweet & salty flavor! 

 

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