Tender flank steak stir-fried to perfection with crisp broccoli florets in a savory brown sauce. Hints of ginger and garlic dance on the palate, balanced by a touch of sweetness. Served with steamed rice. This is a one-pan, 30-minute meal, made to please!
Beef and Broccoli Skillet Stir-Fry
® This is a RAS signature Recipe©
♦Prep time:15MIN ♦Cook time:15MIN ♦Yield:4servings.
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Beef and Broccoli Skillet Stir-Fry
Description
This Beef and Broccoli Skillet Stir-Fry is a high-speed, 30-minute meal perfect for busy weeknights. The focus is on achieving "steakhouse-tender" beef and vibrant, crisp-tender broccoli in a single skillet. Unlike takeout versions that can be overly cornstarch-heavy, this recipe features a balanced savory brown sauce with hints of honey and ginger that coats the ingredients without masking their natural flavors.
Ingredients:
Sauce:
Instructions
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Add the beef strips to a bowl along with the light soy sauce, sesame oil, honey, meat tenderizer, minced garlic, chopped spring onion greens, and coarse-grain black pepper. Toss to coat evenly and set aside to marinate briefly.
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Add all ingredients for the sauce to a small bowl. Stir it and set aside.
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Slice the Broccoli into flat florets and set aside.
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Heat 1 Tbsp neutral Oil in a cast-iron skillet (preferred). Add the broccoli and saute on medium heat for 4-5 minutes (partially covered), till crisp-tender. Open and stir occasionally. You can add a splash of water towards the end to make the broccoli softer if preferred. Remove the broccoli to a plate.
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Add 1 Tbsp oil to the. skillet (wiped down) and increase the heat. Spread the marinated beef in one layer. Cook for 2 minutes to sear and then flip over the pieces and cook again for 2 minutes. Cook in two batches. (Avoid overcrowding the skillet, since it will cause the beef to be steamed in the juices instead of being seared.)
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Give the beef a good stir to make sure it is evenly cooked. Test one piece for doneness.
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Add the prepared sauce and reduce the heat. Simmer for 4 minutes on low till the ginger-garlic is cooked well and no longer pungent.
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Return the broccoli and a little water to loosen the consistency of the sauce as desired.
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Serve over steamed white rice.
Note
- Most tender and lean beef cuts, such as Flank Steak (underbelly), Sirloin Steak (hind quarter)aka Porterhouse Steak, New York Strip or Striploin Steak, Ribeye steak(rib section), Top loin (strip). Also, the Tri-tip, Tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron), and shoulder petite tender can be cut into strips for use in stir-fry recipes.
- Freeze the steak for about 30 minutes to make it easy to slice. Slice using a very sharp chef's knife, against the grain, into thin strips. The thin, small slices ensure quick cooking.
- Broccoli pairs excellently with beef, but you can use your choice of vegetables, like peppers, celery, carrots, mushrooms, etc.
- You can sprinkle toasted sesame seeds over the top if you like. Due to an allergy in their family, I avoid this.
- If you reduce the amount of beef in this recipe, make sure you are reducing all the other ingredients to the same ratio (marinating ingredients, sauce ingredients).
- Key Ingredients: Beef, Broccoli, Garlic, Ginger, Spring Onion, Soy sauce, Corn Flour, Sesame Oil, Pepper, Honey.
