Beef & Broccoli Stir Fry
About this Recipe
Asian food has a happy place in my cooking as well as my tummy! While there are plenty of good Chinese food restaurants out there, there are also plenty of not so good Chinese restaurants. My husband and I have moved around a few times since we have been together and sometimes it is extremely difficult to find the right place to get take-out. So ever since culinary school, I have enjoyed dabbling in the art of Asian cuisine. And beef and broccoli, is one of my favorites!
- 1 lb Flank Steak
- 5 Garlic Cloves
- 4 cups Broccoli, cut into bite sized pieces
- 1 1/2 tbsp Corn Startch
- 3 tbsp Olive Oil
- 1 cup Beef Stock
- 2 cups White Rice, cooked
- 3/4 cups :Light Sodium Soy Sauce
- 1/2 cup Water
- 2 tbsp Corn Startch
- 1/3 cup Brown Sugar
- 1 tbsp Corn Syrup or Honey
While the broccoli is cooking, mix all of your sauce ingredients together. Once most of the liquid is absorbed from the broccoli, stir in your sauce. Let the sauce heat up to and keep at a simmer for about 10 minutes. The sauce will thicken as it cooks. DO NOT boil the sauce, keep it at a nice simmer.
Step by Step Instructions
Cut the flank steak, against the grain, into thin slices. (Pictures up in blog) Mix the 2 Tbsp cornstarch into the flank steak, mixing it evenly on every piece. Let sit for 15 minutes.
Heat a large sauté pan on medium high heat with 1 Tbsp olive oil. We want this pan HOT! Once the oil is hot, add the beef in a flat, single layer. You may need to cook the beef in 3-4 shifts since the meat cooks fast. You are going to give each side of the meat a hard sear and caramelization. Remove the meat from pan and set aside on side plate. The meat does not need to be completely cooked since you will be returning it to the pan to finish cooking.
Once the beef is finished and set aside, turn the flame down to medium, let the pan cool down for a minute or two then and add 2 Tbsp olive oil. Add the minced garlic and cook, stirring frequently, until the garlic is a light brown and fragrant. (1-2 minutes) Make sure you keep a close eye on the garlic. You are putting it in a really hot pan and it will burn easily. Add the broccoli to the pan and toss the broccoli and garlic together. Cook for 3 minutes, then add the beef stock. Stir everything together and let liquid some to a simmer and then turn down the heat to a medium-low. Cook for 7 minutes.
Add the broccoli to the pan and toss the broccoli and garlic together. Cook for 3 minutes, then add the beef stock. Stir everything together and let liquid some to a simmer and then turn down the heat to a medium-low. Cook for 7 minutes. While the broccoli is cooking, make the sauce.
Mix all the sauce ingredients together and set aside. When the broccoli is done cooking for 7 minutes, add the sauce. There should be some of the beef stock liquid still in the pan. Add the beef back to the pan and mix all the ingredients together. The sauce will thicken with heat. Let the sauce cook and simmer for 10 minutes. When the sauce is finished, it will be thicker and should have thickened to the point where you get a clear sight of the bottom of the pan when you stir it, but will re-cover the pan bottom with sauce when you stop stirring. Serve over white rice!