Beef and Broccoli Stir-fry

January 14, 2010 | By andrea | Filed in: Asian, Beef, Main Dish, Quick Cooking, Vegetable.

Beef-&-Broccoli-Stir-fryI love stir-fry dishes! They’re quick, easy to make, and a great way to eat more veggies.  My family is always thrilled to see beef on the menu so this meal was a hit (even with my Young Picky Eater). I particularly liked the sauce, which is flavored with hoisin sauce and sesame oil.

To get thin slices of beef, I froze the flank steak for 20 minutes or so then sliced it as thinly as possible. I used less garlic because I got side-tracked and forgot to put the remaining 4 cloves into the stir-fry (whoops!). It was still really good but the forgotten garlic would’ve added even more flavor. A rib-eye or flatiron steak would be a good substitute for the flank steak (use about a pound of meat). I sprinkled the stir-fry with toasted sesame seeds and served it with steamed jasmine rice.

Beef and Broccoli Stir-fry
-recipe from America’s Test Kitchen 30-Minute Suppers (Winter 2010)

Cooking the steak in two batches ensures maximum browning and flavor development. Serves 4.

1/2 cup water
1/4 cup hoisin sauce
1/4 cup dry sherry
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
3 tablespoons vegetable oil
1 small flank steak (about 1 pound), halved lengthwise and sliced thin
1 (16-ounce) bag broccoli florets
1 red bell pepper, seeded and sliced thin
6 garlic cloves, minced
1 tablespoon grated fresh ginger

Whisk water, hoisin, sherry, soy sauce, sesame oil, and cornstarch in bowl. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat until just smoking. Cook half of steak until browned, 1 to 2 minutes per side. Transfer to bowl and repeat with additional 1 tablespoon oil and remaining steak.

Add broccoli, bell pepper, and remaining oil to empty pan and cook, covered and stirring occasionally, until vegetables are nearly tender, 3 to 5 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Return steak and any accumulated juices to pan. Stir in hoisin mixture and cook until thickened, about 2 minutes. Serve.

Test Kitchen Note:To spice up this simple stir-fry, add a seeded, minced jalapeno chile (or two) along with the bell pepper.

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