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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Beef and Broccoli Stir-Fry

There are a lot of great restaurants in Indy. However, the same cannot be said for the suburbs of Indy. Where we live there are basically only chain restaurants – there is one independently owned place, and it is just mediocre. An area that is especially lacking on this side of town is Chinese food. There are a few establishments that would fall into that category, but I am afraid they would be likely to serve me food poisoning with my meal. Thankfully, this recipe is just as good as anything I would order from a restaurant.

This recipe is originally from Williams Sonoma, but it had a lot of (what I consider) pointless steps. I made several changes of my own and in doing so cut down on time and dishes dirtied. I made it once before their way, and last night made my changes, and Ben and I both liked it a lot better last night. We ate this on top of plain white rice. My version of the recipe is below.

Beef and Broccoli with Oyster Sauce
Ingredients:
1 lb. flank steak
1 Tbs. cornstarch
1/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. baking soda

sauce:
2 Tbs. oyster sauce
2 Tbs. soy sauce
1 tsp. peanut oil
1 tsp. cornstarch
1/2 tsp. sugar
1/8 tsp. freshly ground pepper

2 cups small broccoli florets
3 Tbs. peanut oil
2 garlic cloves, minced
1 small yellow onion, cut into 1-inch dice

Directions:
Cut the steak across the grain into strips 3 inches long and 1/4 inch thick. In a bowl, stir together the cornstarch, salt, sugar, baking soda and 2 Tbs. water. Add the beef and stir until well mixed. Let stand at room temperature for 30 minutes.

Meanwhile, make the sauce: In a bowl, combine the oyster sauce, dark and light soy sauces, peanut oil, cornstarch, sugar, white pepper and 2 Tbs. water. Set aside.

Bring a saucepan three-fourths full of water to a boil over high heat. Add the broccoli florets and blanch until just tender, 3 to 4 minutes. Drain, rinse under running cold water until cool and drain again. Set aside.

Remove the beef from the bowl and pat dry with paper towels. In a wok or large, deep sauté pan over high heat, warm 2 Tbs. of the peanut oil until very hot. Add the beef and stir-fry until it just turns opaque, 3 to 4 minutes. Using a slotted spoon, quickly transfer the beef to a sieve placed over a bowl to drain.

Wipe out the pan with paper towels and reheat over high heat. Add the remaining 1 Tbs. oil and heat until very hot. Add the onion and stir-fry until tender, about 5 minutes. Add the garlic to the onion, and stir-fry until golden, about 30 seconds more.

Add the sauce to the pan, stir and bring to a boil. Immediately add the beef and broccoli and stir-fry until the sauce thickens and the beef is heated through, about 3 minutes. Transfer the beef and broccoli to a warmed bowl and serve.

  • Lisa

    Yet another great recipe. I tried this last night for dinner, and there were NO leftovers. My husband loved it, as did I. We’ll definitely be making this again.

    Thanks!!

  • CJ

    So I’m just a husband with very little kitchen skills helping out on the weekend. Was easy for me to out together and Fan-fricken-tastic! This was delicious.