Prep 45 mins
Cook 20 mins
Got this recipe from the on-staff nutritionist of an upscale grocery store where I live. I've tried many beef/broccoli and beef/peppers recipes and this one was a hands down hit with my 7, 12 and 16 yr-olds, not to mention my DH. There are no onions or mushrooms in this recipe for my kids to pick out, yet it was very tasty. You can add all sorts of alternative ingredients, (like onions and mushrooms, but it doesn't need it). I make the marinade, do all the chopping and cook the broccoli early in the day so I can quickly cook it at night. Prep Hint: a semi-frozen steak is much easier to slice. Garlic, Ginger, Peppers, Broccoli amounts can all be adjusted to your taste.
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 lb steak, thinly sliced (I prefer flank or sirloin)
- 1 head broccoli, cut into 1-inch pieces (peel the stalks)
- 4 tablespoons peanut oil, divided
- 2 tablespoons beef broth (or chicken broth or water)
- 1 garlic clove, minced
- 1 tablespoon fresh gingerroot, minced
- 1 red bell pepper, julienned
- cooked rice (whatever your favorite is)
- 1 -2 scallion, chopped
- chow mein noodles
- Combine Soy Sauce, Oyster Sauce, Sherry, Corn Starch and Sugar.
- Marinate the cut steak in mixture for 30 minutes.
- Stir-fry (or skillet-fry) the Broccoli in 2 Tbsp Peanut oil over medium-high heat for 2-4 minutes.
- Add Broth and cook, covered until crisp and tender, approximately 1-2 minutes. Remove from skillet.
- In same wok or skillet, heat remaining 2 Tbsp oil over high heat; stir in Garlic, Ginger and Red Pepper.
- Add Steak and marinade.
- Stir-fry, turning constantly, until lightly browned, approximately 2-4 minute
- Return broccoli to the wok or skillet, and heat through.
- If the sauce is too thick, or you want to make more sauce, just add in more broth. I used more than the 2 tablespoons.
- Serve over your favorite rice or Asian noodles, garnish with Chow Mein Noodles and chopped Scallions.
We really enjoyed this recipe, although I did make a few alterations to fit into our dietary limitations. I used low sodium soy and was able to cut the oil to 2 tsp without a problem. This significantly lowered the total fat and sodium of the recipe. The finished dish was very fresh, with the meat and veggies nicely coated in flavor and not overly saucy. Next time I think I may add some red pepper flakes for a little heat. Thank you Gina for sharing the recipe.