Tuesday, February 8, 2011

Stir Fry Beef and Broccoli

I have wanted to try a beef and broccoli stir fry recipe for a while. While I am not normally a big fan of steak, I love the tender beef in the stir fry at our local Chinese restaurant.

After looking at many recipes I found this from Betty Crocker.  I adapted it to marinate the meat to make it sure it was tender and added some ingredients. I also omitted the carrots and added green onions and garlic to the stir fry.

I loved how it turned out. The beef was very flavorful and very tender. I definitely recommend marinating the beef flank overnight. 



1/2 to 3/4 pound Beef Flank Steak, cut into thin slices
2 Tbsp Soy Sauce
1 Tbsp Rice Vinegar


⅓ cup Hoisin Sauce
⅓ cup Water
1 Tbsp Cornstarch
1 tsp Hot Sauce
1 tsp Sesame Oil


2 Tbsp Peanut Or Vegetable Oil
2 cups Fresh Small Broccoli Florets
3-4 Chopped Green Onions
3 cloves Minced Garlic
2 Tbsp Water
½ cup Cashew Halves, if desired


In medium bowl, mix beef, soy sauce and rice vinegar. Marinade beef for several hours or overnight. A Ziploc bag works well to marinate the meat.

In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.

To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli, green onions and garlic; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli is crisp-tender.

Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.

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