Prep 15 mins
Cook 15 mins
Very easy & versatile recipe that I came up with one night when I was craving Chinese style beef with broccoli. I just threw in whatever veggies I could find in the fridge, so feel free to modify the recipe with the vegetables you have on hand. Also, the Mr. & I are garlic lovers, so please feel free to adjust the garlic according to your own personal tastes. You can adjust the amount of red pepper flakes depending on how much spice you like.
- 1⁄4 cup flour
- 2 cups beef broth
- 4 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons red pepper flakes
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 6 garlic cloves, chopped
- 1 lb boneless round steak, sliced thinly into 2-inch inch long strips
- 3 cups fresh broccoli florets
- 2 cups fresh asparagus, chopped into bite-sized pieces
- 1 medium bell pepper, chopped into bite-sized pieces
- 2 teaspoons sesame seeds
- To make the sauce: combine the flour, beef broth, soy sauce, oyster sauce, red pepper flakes & brown sugar in a small bowl. Whisk until well-mixed. Set aside.
- Heat vegetable oil in a large pan. Add the garlic once the oil is hot, and let cook until golden-brown.
- Add the beef and stir-fry for about 3-4 minutes, or until the beef is halfway cooked.
- Add the vegetables and stir-fry for about 3-4 minutes.
- Add the sauce and bring to a boil. Reduce heat and allow it to simmer for about 5 minutes, or until the sauce has slightly thickened.
- Sprinkle with sesame seeds right before serving. I like to serve with white rice.
We really enjoyed this served over linguine tonight. Was glad I made a full batch of the sauce, as I almost cut it in half. I replaced the flour with 2 tblsp. cornstarch, as others did. Very adaptable to taste, but I want to say thanks for the perfect amount of oyster sauce--nicely balanced.
I give this 5 stars for ease and versitility, but I made some changes in the ingredients for what I had on hand and incorporated some of my tried and true techniques. Here is a trick to always have tender beef: slice very thinly (while semi-frozen is easiest) then for each pound of beef massage into it 1 tsp. baking soda and let sit anywhere from 15 minutes to 3 hours (I usually do a couple of hours), then rinse and pat dry. Then I make a marinade of 2T low sodium soy sauce, 2 tsp. cornstarch and 1 tsp olive oil and let sit 10-15 minutes. This helps the sauce cling to the meat nicely after the cooking is completed, and additional cornstarch is often not needed to finish. I did not use the either the flour as the recipe directs, not did I use any more cornstarch. Unlike true asian cooking, I always steam my vegetables to barely tender-crisp and then toss in the sauce, I think it is easier to control and creates a fresher tasting product. Because soy sauce based dishes are high in sodium, I replace the soy sauce with a quickly prepared ponzu sauce, which cuts the sodium by half. I make it scaled down to the recipe I'm preparing but the basic recipe is to simply mix together 1/2 C low sodium soy sauce, 1/4 cup fresh orange juice, 2 tablespoons fresh lemon juice, 1 tablespoon water, 1 tablespoon mirin or sake (sweet rice wines) and 1/8 teaspoon crushed red pepper. I made some changes in the veggie ingredients, omitting the broccoli but doubling the asparagus and adding about 2C sliced mushrooms and I also tossed in some green onions to finish it. It came out really good, but because of all my changes, I can't rate the recipe for taste. With my changes it was definitely 5 stars.
A very EASY dish to make! Was great for dinner on the fly, and my family loved it. The only thing I did differently was to marinade the beef for about 30mins first, then threw the sauce and beef in together. (I used a tougher cut and didn't want it to dry out) I too used corn starch instead of flour (just a matter of preference) and it turned out amazing! Thanks so much!