This is my favorite Asian dish to make, hands down. It has the best flavor of any recipe I've ever tried and it's easy to make! It's the best! It may not be the most authentic recipe but it tastes way better than greasy Chinese take out.
The sauce comes together pretty quickly. It's a mixture of soy sauce, brown sugar, cooking sherry, cornstarch, and grated ginger and garlic. I use my mini food processor to chop up the ginger root and garlic. I LOVE ginger. Like, my favorite part of sushi is actually the pickled ginger. I eat more ginger than sushi. GINGER FOR LIFE. So in this recipe I used two 1 inch knobs of fresh ginger which gives it a really nice ginger flavor. (I didn't think it was overpowering at all but if you don't love ginger as much you can scale it back a little)Once you chop up the ginger and garlic the hard work is done! Mix everything together and let sit.
Slice whatever kind of beef you are using into bite sized pieces. (The recipe calls for flank steak but since I never need that much steak at once I buy sirloin tips or something cheaper in smaller quantities)Pour half the sauce over the steak and let sit for 30 minutes or so.
Once that is done, cut your veggies into bite sized pieces. The recipe calls for snow peas but I like making it with broccoli. I love the way the sauce clings in the nooks and crannies of broccoli.
Once the meat is done marinating you want to heat a pan up over high heat. A cast iron pan is perfect for this. Cook half the meat at a time, just until it is seared on all sides. Move out of the pan and repeat with remaining meat. Move out of the pan and place the broccoli in the pan. Cook a few minutes. Add the meat back into the pan and pour the reserved sauce over everything. Let simmer for a few minutes until everything is cooked through. Serve over rice.
Beef with Broccoli
Adapted from The Pioneer Woman
- Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
- 1/2 cup Low Sodium Soy Sauce
- 3 Tablespoons Sherry Or Cooking Sherry
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Cornstarch
- 3 Tablespoons Minced Fresh Ginger
- 8 ounces Broccoli florets
- 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
- Salt As Needed (use Sparingly)
- 3 Tablespoons Peanut Or Olive Oil
- Crushed Red Pepper, For Sprinkling (optional)
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add broccoli and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.
