After many attempts to master the perfect beef with broccoli recipe for my dear husband, I have finally done it. The beef is so tender and the sauce is incredibly thick and delicious. He was totally impressed with this dish! (Beef with broccoli has been a long-time favorite of his and no recipe has ever come close to meeting his expectations, until now). This meal was a total hit! Even better than beef with broccoli in a restaurant! *Update* Check out my latest take on Beef with Broccoli at my new site http://elizabethshome.com/szechuan-beef-with-broccoli/.
Make sure to slice the beef super thin, and marinate the meat for at least a few hours to ensure that it’s especially tender.
Time: About 20 minutes, plus time for meat to marinate
First, marinate the meat:
- 1/2 tsp baking soda
- 1 tsp sugar
- 1 tbsp cornstarch
- 1 tbsp low-sodium soy sauce
- 1 tbsp water
- 2 tbsp vegetable oil
- 1 1/2 lbs flank steak, sliced into very thin strips
- 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 for about 1 to 6 hours.
- 1/2 c low-sodium soy sauce
- 2 tbsp brown sugar
- 5 cloves garlic, minced
- 2 tbsp flour
- 1 tbsp sherry
- 3 tbsp vegetable oil
- 2 heads broccoli, crowns only
- In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth, and set aside.
2. In a large saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and cook for about 3 minutes, stirring often. Transfer broccoli to a plate.
3. 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 and cook for another minute. Serve immediately over white or brown rice.