If there is one section of my recipe file that is lacking just a bit, it would most definitely be the Beef section. MyHandsomeHusband isn’t a fan of red meat (hates it, in fact!) and so we don’t eat it very often. I aim to please, after all. However, I’ve been on the lookout as of late for a handful of great beef recipes that I could share with you all. The way I see it…there might be a few of you that like it (like I do!) and my hope is for this to be a full service/full of fabulous variety/type of blog.
The Beef and Broccoli recipe I brought along to share with you all today is absolutely divine, my friends. Even my husband thought the sauce was fantastic (he had to pass on the beef, no surprise or hard feelings there!) The beef is tender, flavorful and wonderful. The broccoli has a great crisp/tender texture and the sauce! It defies words, seriously. If you are a beef and broccoli fan, give this recipe a try! I loved it, through and through.
Let me show you how to make it happen…
1. Grab a beautiful flank steak. I bought this two-pack at Costco, and just used one of the steaks for this recipe. You’ll need a steak that is 1 1/2 pounds.
2. Slice the meat into thin strips (the thinner, the better) with the grain. Cut the strips into 3 inch pieces.
3. Place the beef into a medium sized bowl and pour 3 Tb soy sauce over the top. Toss it well to combine and cover with plastic wrap. Pop it in the fridge for 10 minutes and up to an hour.
4. In the mean-time mix up the sauce. Place 5 Tb oyster sauce (found along the asian aisle at your local grocery store), 1 Tb rice wine vinegar, 2 Tb cold water, 1/4 tsp chicken bouillon granules, 2 Tb brown sugar, 1 tsp sesame oil, 2 tsp corn starch. Whisk it together to combine and set aside.
5. Grab 6 cloves of garlic and mince them up (you need 2 Tb total). Cut off a 1 inch piece of fresh ginger, peel it and mince it (you need about 1 Tb total). Place the garlic and ginger in a small bowl and drizzle 1 tsp peanut or vegetable oil over the top. Stir to combine and set aside.
6. Heat a large deep skillet up over medium high heat. Place 1 Tb canola oil into the pan and allow it to get nice and hot. Place half of the meat into the pan and allow it to cook for one minute without stirring. Stir and allow it to become browned along both sides, should only take 2-3 minutes. It’s ok to leave the center of the strips a bit pink. This will help it to stay tender, also keep in mind that it will cook a bit more after we add the sauce. Remove the meat to a plate and cover with foil. Add another tablespoon of oil to the pan, allow it to get hot and then cook the other half of the meat.
7. Add 1 Tb of canola oil to the pan and allow it to become hot. Add 1 1/2 pound of fresh broccoli that has been cut into bite sized pieces. Stir it around a bit allowing the oil to incorporate. Add 1/3 C of water, cover and cook for 2-3 minutes…
…or until the broccoli is crisp tender and has turned a beautiful bright green color.
8. Scoot the broccoli to the sides of the pan and pour the garlic/ginger mixture into the center of the pan. Mash the mixture into the pan with a wooden spoon, allowing it to become nice and fragrant (it will smell so good! nothing like fresh ginger, seriously!) Stir the broccoli and garlic together…
add the beef back into the skillet and pour the sauce over the top. Stir to combine and cook for about 2 minutes or until the sauce heats through and thickens just a bit.
Serve immediately with white rice and enjoy!
Here’s the handy printable…
Recipe adapted from Mel’s Kitchen Cafe