This week I came across another great make at home stir-fry dish. The below recipe for beef and broccoli is beyond easy. The most time consuming part is actually cooking the brown rice. I loved the simple flavor of the sauce and the crispness of the broccoli. Flank steak isn't much higher in fat then a piece of chicken so this was a nice change to my usual chicken/pork/fish dinner. While I am no beef and broccoli connoisseur, I thought this tasted just as good as any take-out that I've had.
Beef and Broccoli
** adapted from Monkey See Monkey Do Blog
Prep/Cook Time: 15 minutes (not including time to cook the rice)
1 Ib top sirloin or flank steak, thinly sliced into strips (I used flank steak)
1 head of broccoli, cut into bite-size florets
1/4 yellow onion, sliced thinly
1 T. high-heat oil (grapeseed or canola)
2 garlic cloves, minced
2 tsp. soy sauce
1 tsp. cornstarch
1/2 tsp. cooking oil
salt and pepper
3 T. oyster sauce
2 tsp dry sherry
2 tsp balsamic vinegar
*** I served the beef and broccoli over brown rice. Most brown rice cooks for at least 25 minutes so make sure to start this ahead of time.
In a small bowl, combine the ingredients for the marinade. Place meat in a ziplock bag and pour in marinade, massage and let sit for 10 minutes.
In another small bowl, mix together the stir-fry sauce.
In a wok or large skillet, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3-5 minutes. The broccoli should be bright green and crisp tender. Drain the water, set the broccoli aside and dry the pan. Set the pan over high heat and when hot, add the oil and swirl to coat. Add the garlic and fry for 30 seconds. Add the steak strips and cook until cooked to desired doneness.
Pour in the stir-fry sauce and stir to combine. Simmer until the sauce has thickened, about 30 seconds. Add the cooked broccoli back to the pan. Serve over brown rice.