Looking for a go-to, restaurant-quality, never-ordering-take-out-again beef and broccoli recipe? This is it! No wok required. It's seriously delicious, super easy to make, ready in under 30 minutes (including marinating time!), and much healthier than take-out.
Choosing the beef: Flat iron steak may be more expensive, but is the best choice for this dish because it's more tender. Skirt (or flank) steak works well, too, but it won't be quite as tender. Whichever beef you choose, know that they are best when thinly sliced against the grain and cooked quickly to medium-rare. Cooking beyond medium will cause the steak to be tough.
Note: Because my family prefers their broccoli soft, I blanch it ahead of time (while the steak is marinating).
Yields 4 servings
Adapted from Serious Eats
- 1 lb flat iron or skirt steak (pictured), sliced into 1/8-inch thick pieces against the grain; or shaved beef (my fave choice)
- 1/4 c soy sauce, divided
- 1/4 c dry sherry, divided
- 1/2 tbsp sesame oil
- 1/4 c butter
- 1/4 c onion, finely minced
- 1 lb broccoli, cut into florets
- 3 cloves garlic, finely minced
- 1 tsp fresh ginger, finely minced
- 2 tsp cornstarch
- 1/4 c oyster sauce
- 1/3 c chicken broth
- 1/3 c water
- 1 tbsp sugar
- 1/8 tsp pepper, or to taste
- Rice, cooked according to package instructions
In a medium bowl, combine the steak with 1 tbsp of the soy sauce and 1 tbsp of the dry sherry, and stir well to combine. Marinate at room temperature for at least 20 minutes.
Meanwhile, prepare the sauce. Combine the remaining 3 tbsp of soy sauce and the cornstarch with a fork to make a slurry. Stir in the remaining 3 tbsp of sherry, oyster sauce, chicken broth, water, and sugar. Set aside.
Heat the sesame oil and butter in a large skillet over medium-high heat. In batches, add the beef to the hot skillet, cooking until slightly charred but still pink in spots, about 30 to 45 seconds. Do not overcook the beef. Remove the beef from the skillet and cover. Repeat with the remaining beef.
In the same hot skillet, add the onion and broccoli, and cook until charred, about 2 to 3 minutes. If you prefer your broccoli a little softer, add a little water to the pan and cover while cooking. Stir in the garlic and ginger, and cook for 1 minute longer.
Pour in the sauce, tossing and stirring until slightly thickened, about 1 minute. Return the beef to the skillet, and stir well to coat. Season with pepper.
Immediately transfer to a serving platter. Serve over rice.