Beef with Broccoli
By Laura77
This easy version of the Chinese takeout classic requires only a short marinade to make the beef fork-tender. Serve over white or brown rice.
- 70 mins
- 8 mins
Ingredients
- Marinade:
- 1/2 t baking soda
- 1 t sugar
- 1 T cornstarch
- 1 T low-sodium soy sauce
- 1 T water
- 2 T vegetable oil
- 1 1/2 lbs flank steak, sliced into thin strips
- For the remainder:
- 1/2 C low-sodium soy sauce
- 2 T brown sugar
- 4 cloves garlic, minced
- 2 T flour
- 1 T sherry
- 3 T vegetable oil
- 2 heads broccoli, crowns only
Preparation
Step 1
For the Marinade: Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.
In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.
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