Beef & Broccoli Stir Fry Recipe from Country Grocer


Beef & Broccoli Stir FryRecipe by Chef Heidi Fink Prep time 50 mins Cook time 10 mins Ready in 1 hour Yield Serves 4 to 6 This restaurant classic can be made at home with supermarket staples. Attention to technqiue will give you a dinner way more delicious and healthy than take out! Ingredients Beef & Marinade 454 g (1 lb) flank steak 1 ml (1/4 tsp) baking soda 15 ml (1 Tb) oyster sauce 15 ml (1 Tb) soy sauce 15 ml (1 Tb) cornstarch 15 ml (1 Tb) dry sherry 5 ml (1 tsp) sugar 1/8 tsp white pepper 1/8 tsp black pepper 15 ml (1 Tb) oil, for cooking Broccoli 454 g (1 lb) broccoli, cut into bite-sized florets Aromatics 2 small or 1 large carrot, peeled and thinly sliced 2 green onions, white parts only, sliced thin (green part will be used for garnish) 4 cloves garlic, minced 1 ml (1/4 tsp) mined fresh ginger 15 ml (1 Tb) dry sherry 30 ml to 45 ml (2 to 3 Tb) oil, for cooking Sauce 80 ml (1/3 cup) water 15 ml (1 Tb) soy sauce 2.5 ml (1/2 tsp) dark soy sauce 15 ml (1 Tb) oyster sauce 5 ml (1 tsp) sugar 2.5 ml (1/2 tsp) sesame oil 1/8 tsp white pepper 15 ml (1 Tb) cornstarch Garnish 2 green onion, green part only, sliced thin Directions Beef and marinade: In a large bowl, mix together the marinade ingredients until smooth (do not add the 1 Tb of oil yet). Slice beef against the grain into slices about ¼ -inch thick (don’t slice too thin) and about 1 to 2 inches wide. Usually, for flank steak, I cut it in half lengthwise first, then cross-wise into ¼ inch slices, to get pieces of the correct size. Place beef slices in the marinade and mix well; set aside for 30 to 60 minutes, while prepping the rest of the ingredients. Rice: If serving this with rice, start the rice cooking now. Prep broccoli: fill a large pot with water and bring to a boil. Meanwhile, slice the broccoli into long florets; cut the thick peels off the broccoli stalks and cut the inner part of the stalks into slices. Once the water in boiling, add broccoli and stir. Bring the water back to a boil, boil for about 20 to 30 seconds only, then immediately drain the broccoli and spread out into an even layer on your largest baking sheet. Set this baking sheet on a cooling rack and set aside. Prep aromatics: slice the carrot and white parts of the green onion; mix them together in a small bowl. TIP: You can also slice the green parts of the green onion now and set them aside in a small bowl for the garnish at the end. Mince the garlic and ginger and mix together in a separate small bowl. Measure the 1 Tb of sherry into its own small ramekin. Sauce: mix together all of the sauce ingredients in a bowl. To cook Beef & Broccoli: Make sure your rice is finished cooking. TIP: Have all your ingredients prepped, measured and ready within reach of the stove, including your oil bottle. TIP: It is best to have transferred the blanched broccoli to a bowl for this cooking stage. Have a large skillet or wok ready, along with wooden spoons and tongs. Have a serving platter ready beside you. Massage the 1 Tb of oil into the marinated beef. Preheat the skillet or wok over high heat until very hot. Add 2 Tb of oil and tilt to coat the bottom; it should be almost smoking. Add beef slices in one layer and cook for about 1 minute. Use a flipper or tongs to flip the beef slices over and cook on the other side about 1 to 2 minutes more, until browning. TIP: The beef will not be cooked all the way through and that is ok! It gets cooked again later in the sauce. Transfer beef to serving platter. If the skillet or wok has a crust in it, wash it out and return to the heat. If it doesn’t require washing, just return it to the heat. This time the heat should be much lower, on medium. Add an additional tablespoon of oil and swirl to coat the bottom. Add the carrot-green onion mixture and stir-fry for about 1 minute. Add the garlic-ginger mixture and sauté until fragrant, about 2 seconds. Add the 1 Tb sherry, then immediately add the broccoli. Stir and mix well for about 1 minute. Add the beef, along with any accumulated juices, and stir well. Mix the sauce mixture with a fork or mini-whisk to re-incorporate the cornstarch. Pour the sauce mixture into the pan and stir well and constantly, until mixture thickens and coats the beef and vegetables (you may need to turn the heat up a bit for this stage). TIP: This part will take about 1 minute, maximum 2 minutes. Transfer beef & broccoli stir fry back to the serving platter, garnish with the sliced green part of the green onion and serve immediately, with rice.

Directions

Beef and marinade: In a large bowl, mix together the marinade ingredients until smooth (do not add the 1 Tb of oil yet).
Slice beef against the grain into slices about ¼ -inch thick (don’t slice too thin) and about 1 to 2 inches wide. Usually, for flank steak, I cut it in half lengthwise first, then cross-wise into ¼ inch slices, to get pieces of the correct size. Place beef slices in the marinade and mix well; set aside for 30 to 60 minutes, while prepping the rest of the ingredients.
Rice: If serving this with rice, start the rice cooking now.
Prep broccoli: fill a large pot with water and bring to a boil. Meanwhile, slice the broccoli into long florets; cut the thick peels off the broccoli stalks and cut the inner part of the stalks into slices. Once the water in boiling, add broccoli and stir. Bring the water back to a boil, boil for about 20 to 30 seconds only, then immediately drain the broccoli and spread out into an even layer on your largest baking sheet. Set this baking sheet on a cooling rack and set aside.
Prep aromatics: slice the carrot and white parts of the green onion; mix them together in a small bowl. TIP: You can also slice the green parts of the green onion now and set them aside in a small bowl for the garnish at the end. Mince the garlic and ginger and mix together in a separate small bowl. Measure the 1 Tb of sherry into its own small ramekin.
Sauce: mix together all of the sauce ingredients in a bowl.
To cook Beef & Broccoli: Make sure your rice is finished cooking. TIP: Have all your ingredients prepped, measured and ready within reach of the stove, including your oil bottle.
TIP: It is best to have transferred the blanched broccoli to a bowl for this cooking stage. Have a large skillet or wok ready, along with wooden spoons and tongs. Have a serving platter ready beside you.
Massage the 1 Tb of oil into the marinated beef. Preheat the skillet or wok over high heat until very hot. Add 2 Tb of oil and tilt to coat the bottom; it should be almost smoking. Add beef slices in one layer and cook for about 1 minute. Use a flipper or tongs to flip the beef slices over and cook on the other side about 1 to 2 minutes more, until browning. TIP: The beef will not be cooked all the way through and that is ok! It gets cooked again later in the sauce. Transfer beef to serving platter.
If the skillet or wok has a crust in it, wash it out and return to the heat. If it doesn’t require washing, just return it to the heat. This time the heat should be much lower, on medium.
Add an additional tablespoon of oil and swirl to coat the bottom. Add the carrot-green onion mixture and stir-fry for about 1 minute. Add the garlic-ginger mixture and sauté until fragrant, about 2 seconds. Add the 1 Tb sherry, then immediately add the broccoli. Stir and mix well for about 1 minute.
Add the beef, along with any accumulated juices, and stir well. Mix the sauce mixture with a fork or mini-whisk to re-incorporate the cornstarch. Pour the sauce mixture into the pan and stir well and constantly, until mixture thickens and coats the beef and vegetables (you may need to turn the heat up a bit for this stage). TIP: This part will take about 1 minute, maximum 2 minutes.
Transfer beef & broccoli stir fry back to the serving platter, garnish with the sliced green part of the green onion and serve immediately, with rice.

Beef & Broccoli Stir FryRecipe by Chef Heidi Fink

Ingredients

Directions