Sunday, October 4, 2009

Beef with Broccoli

Beef with broccoli was always one of my favorite things to order in Chinese restaurants. I had oodles of broccoli in the fridge that needed to be used, so I thought I'd partake in my monthly beef in the form of one of my favorite Asian dishes.

This is a very easy recipe. Like any stir fry, it requires that you do all the prep work first before you start cooking. You need to be ready to throw things into the pan and keep an eye on them, keeping things moving almost constantly. Don't try to multitask here. Follow the directions and you'll be rewarded with a flavorful, reminiscent-of-takeout-from-your-favorite-Chinese-joint meal.

If you want to make it spicy, chop up a chile and throw it in with the veggies. Or if you want to just add a hint of extra flavor, sprinkle toasted sesame seeds over the top of your meal before serving.

Beef with Broccoli
adapted from Bon Appetit Fast Easy Fresh Cookbook
serves 3


3/4 pound thin ribeye or flank steak
4 1/2 tablespoons plus 1/2 cup low sodium vegetable broth
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons cornstarch
2 1/2 tablespoons soy sauce
2 tablespoons dry white wine
2 tablespoons toasted sesame oil
2 teaspoons grated fresh ginger
2 cups broccoli florets
1 red bell pepper, seeded and chopped


1. Trim excess fat from steak. Cut it into evenly sized pieces, no more than 1/4 inch thick and 3 inches long. Combine beef, 1 1/2 tablespoons broth, 1 tablespoon vegetable oil, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a medium bowl and stir to coat. Refrigerate for 30 minutes.

2. In a small bowl, combine 3 tablespoons broth, wine, sesame oil, remaining 1 1/2 tablespoons cornstarch and 1 1/2 tablespoons soy sauce in a small bowl for sauce, stirring to dissolve cornstarch completely.

3. Heat 1 tablespoon vegetable oil in a heavy large skillet over high heat. Add beef with marinade and stir fry until no longer pink, about 1 1/2 minutes. Transfer to a plate.

4. Add remaining 1/2 tablespoon of oil to pan and heat over high heat. Add ginger; stir carefully (oil will spit at you) for about 30 seconds. Add broccoli and stir fry until dark green, about 1 minute. Add bell pepper and remaining 1/2 cup broth. Cover, reduce heat, and simmer 3 minutes, or until broccoli is crisp tender.

5. Return beef and juices to the skillet. Stir the sauce in its small bowl, and add to the skillet, tossing and stirring until sauce thickens, about 30 seconds. Serve over rice, or on its own.



  1. Laura,
    You could swap out the vegetable oil, sesame oil, and soy sauce for oyster sauce! My cooking usually maxes out at about 5 ingredients. :)

  2. my husband doesn't eat shellfish, so oyster sauce is a no-no in our house. plus i always have those three ingredients on hand so it's not a problem. but feel free to substitute!