Beef and Broccoli Stir Fry
This Beef and Broccoli Stir Fry recipe is simple & easy to make. A quick main course for those of you with a busy schedule.
Ingredients
MARINADE
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar, such as demerara
- 2 tbsp. hoisin sauce
- 2 1/2 tbsp. fresh ginger, minced
- 4 large cloves garlic, pressed
- 2 tbsp. sesame oil tips & tricks
- 1/2 cup low-sodium beef broth
- 2 tsp. cornstarch Footnote
- 1 lb. round steak, sliced into 1/4-inch thick x 2-inch long
STIR FRY
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. sesame oil
- 1 cup red onions, sliced (Lyonnaise cut) tips & tricks
- 1 medium celery rib, cut into 1/4-inch pieces tips & tricks
- 1/2 medium poblano pepper, cut into strips
- 1/2 medium red pepper, cut into strips
- 1 cup broccoli florets
- 1 cup bean sprouts, washed and drained tips & tricks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/4 tsp. red pepper flakes, or to taste
Directions
MARINADE
- In a medium bowl, combine soy sauce, sugar, hoisin, ginger, sesame oil, beef broth, garlic and cornstarch; whisk until well incorporated.
- In a large re-sealable plastic bag, place sliced steak and pour in the sauce. Massage to evenly coat the beef strips.
- Transfer to the refrigerator for at least 1 hour.
- Using a slotted spoon, transfer beef to a bowl; set aside both beef and marinade.
STIR FRY
- In a wok over medium heat, add oil and when hot, add beef and sear quickly until the outside is brown but still quite pink in the middle, about 2 minutes. Remove from the heat and transfer to a bowl; set aside.
- Return the wok to the heat and add sesame oil. When it gets hot, add onion slices and celery; cook for 2 minutes. Add peppers and cook for 2 minutes. Add broccoli and sauté for 1 minute. Add bean sprouts and sauté for 2 minutes.
- Return the beef to the wok and pour on the reserved marinade. Add black pepper and red pepper flakes, cover and steam for 2 minutes or until beef is warmed through.
- Serve over a bed of rice and sprinkle with sesame seeds.
Notes
Footnote: Using cornstarch in marinades helps to bind the liquid ingredients to the meat. It also prevents meats from overcooking and getting tough by lightly coating it and protecting it from the intense heat. Furthermore, it helps thicken the sauce.