Beef and Broccoli
Beef and Broccoli recipe
1 pound beef flank , skirt , flat iron or New York steak thinly sliced (between ⅛ and ¼ inch thick)
3 tablespoons water
1 tablespoon rice vinegar
½ teaspoon kosher salt
¼ teaspoon baking soda
2 tablespoons cornstarch
1 tablespoon any neutral oil
For the stir fry sauce:
½ cup soy sauce ( low sodium)
½ cup water
3 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon sesame oil
For the rest of the dish:
1 pound broccoli cut into florets
1 tablespoon garlic minced (about 2 cloves)
1 tablespoon ginger peeled and minced
Marinate
1. In a mixing bowl, combine the sliced flank steak, water, rice wine, salt and baking soda. Mix well until the beef has absorbed most of the liquids.
2 Add the cornstarch and mix until the beef is well coated. Finish the marinade by adding oil. Mix until evenly combined. Set the beef aside to marinate for about 10 to 15 minutes as you prepare the rest of the ingredients. You can also let the beef marinate overnight.
The sauce:
1. In a bowl, add all the ingredients for the sauce (soy sauce, water, sugar, cornstarch, and sesame oil). Mix until no more cornstarch clumps are visible. Set aside until needed.
Cooking
1. While the beef is marinating, bring a medium pot of water to a boil. Add the broccoli florets and boil them for 1-2 minutes. You want them crisp not soggy do not over boil. Once cooked, drain the broccoli and set aside.
2. In a wok or sauté pan over medium high heat, add enough oil to coat the bottom. Once the oil is hot, add the marinated beef and cook until the beef is just cooked. Cook in small batches if necessary and make sure to separate the beef so that each piece is evenly cooked. Remove from the wok/pan and set aside.
3. Add garlic and onion to pan cook until fragrant . Stir the sauce and add it to the sauteed garlic and ginger. Bring the sauce to a simmer while stirring frequently. Once the sauce has thickened and looks glossy, add the beef and the broccoli. Stir and toss everything together until the beef and the broccoli are well coated in sauce.
4. Serve and enjoy!
Beef and Broccoli is a staple dish in many Asian-inspired meals, loved for its wonderful balance of textures and flavors. The key to making authentic beef and broccoli lies in not only the ingredients but also the preparation steps and cooking techniques. Marinating the beef with water, rice vinegar, kosher salt, baking soda, and cornstarch tenderizes the meat, which ensures each bite remains juicy and flavorful when cooked. Additionally, using a variety of cuts like flank, skirt, flat iron, or New York steak allows you to choose the beef texture you prefer. Thinly slicing the beef between ⅛ and ¼ inch thickness helps it cook quickly and evenly in the hot wok or sauté pan. To retain the vibrant green and crisp texture of the broccoli, blanching the florets in boiling water for just 1-2 minutes is crucial. Overcooking will cause them to become mushy. After blanching, draining immediately and setting them aside helps maintain the ideal firmness. The stir-fry sauce is what brings the dish together – a combination of low sodium soy sauce, water, granulated sugar, cornstarch, and sesame oil makes a glossy, slightly sweet and salty glaze that coats every component beautifully. Mixing the cornstarch with the sauce ingredients beforehand prevents clumps and ensures the sauce thickens evenly when simmered. When cooking, heating oil in the wok or skillet on medium-high heat ensures quick searing of the marinated beef, locking flavors inside while keeping the meat tender. Cooking in small batches prevents overcrowding, allowing each slice to brown nicely. Finally, sautéing minced garlic and ginger with onion builds the aromatic base for the sauce and imparts authentic Asian flavors. This Beef and Broccoli recipe is not only delicious but also versatile enough to adapt with your favorite vegetables or proteins. Serve it over steamed rice or noodles for a wholesome, satisfying meal that’s perfect for weeknights or entertaining guests.
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