One of my husband’s all time favorite meals is beef with broccoli. I tried one recipe a few months ago, but we just weren’t that impressed with it. I found a new recipe from Cooks Illustrated that looked good and decided to give it another try. I loaded up my toddler and we were off to the grocery store in the pouring rain in search of ingredients. When we got home I was already exhausted and was sort of regretting my idea to try such an ambitious meal so late in the evening. However, I figured it was now or never, and decided to just go ahead with it anyway. While William sat and colored very contently in his high chair, I quickly started in. Thankfully, this was a fairly easy dinner to make. It took a little doing, but once everything was sliced and cut up, the cooking was easy. It took about an hour to make from start to finish, including time spent picking up crayons and finding new pages to color.
We LOVED this recipe! I served it over white rice, but you could use brown as well. Even Andrew, the beef with broccoli expert, rated it highly and has already requested it again. I also really loved it and thought it was such a winner! It was healthy and delicious and had such fun flavors. I will definitely make this again soon!
Serves: 4 Time: 30 minutes
- 1/2 cup oyster sauce
- 1/4 cup low-sodium chicken broth
- 2 tablespoons sherry
- 2 tablespoons light brown sugar
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 1 pound flank steak, trimmed and sliced thin – place in freezer for 20 minutes to make slicing easier.
Slice meat length wise (with the grain) into (3) 2-inch wide strips.
Then slice each 2-inch strip thin on the bias (across the grain) into 1/8- inch-thick slices.
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 bunch broccoli (1 1/2 pounds), florets cuts into bite-sized pieces, stalks peeled and sliced 1/4 inch thick
- 1 red bell pepper, stemmed, seeded, and chopped medium
- 1/3 cup water
- 6 garlic cloves, minced
- 3 scallions, sliced thin
- 1 tablespoon grated ginger
- Whisk the oyster sauce, broth, sherry, brown sugar, sesame oil, and cornstarch together. Pat the beef dry with paper towels, then season with salt and pepper.
- Heat 1 teaspoon of the oil in a 12-inch skillet over high heat until just smoking. Brown the beef lightly, about 3 minutes, then transfer to a clean bowl.
- Add the broccoli, bell pepper, and water to the skillet and return to medium heat. Cover and cook until the broccoli is bright green, about 2 minutes. Uncover and continue to cook until the liquid evaporates, about 3 minutes.
- Add the remaining 1 tablespoon oil, the garlic, scallions, and ginger and cook until fragrant, about 30 seconds. Briefly re-whisk the oyster sauce mixture to recombine, then add to the skillet with the beef. Toss until all the ingredients are well coated with sauce.