This Beef and Broccoli Stir Fry is an easy version of the Chinese takeout classic, delicious served alone or over any type of rice or chow mein or other long noodles.
Beef & Broccoli:
12 oz. (3/4 lb.) broccoli
1 lb. lean boneless beef steak (Flank Steak)
2 tablespoons light soy sauce
2 cloves garlic, minced
1/4 cup oil
2-4 tablespoons water
1 1/2 tablespoons cornstarch
1/4 teaspoon ground ginger
dash cayenne pepper
2 tablespoons dry sherry
1 1/4 cups beef broth
Beef & Broccoli:
Trim broccoli florets so stems are 1 to 1 1/2-inches in length. (Tip: Cutting stems on the diagonal gives the broccoli a more aesthetic look.) Cut florets as needed to create bite-size pieces. Set aside.
Trim off any excess fat from the beef. Slice beef with the grain into 1 1/2-inch-wide pieces, then thinly slice those beef pieces against the grain diagonally (this makes the slices of beef more tender). Place beef slices in a medium mixing bowl with soy sauce and garlic. Stir to combine. Set aside and allow to marinade for 15 minutes.
While beef is marinating, prepare Stir-Fry Sauce: In a small mixing bowl, whisk together cornstarch, ground ginger, cayenne pepper, dry sherry and beef broth. Set aside.
Heat a wok or large skillet over high heat. When wok or skillet is hot, add 2 tablespoons of the oil. Allow oil to heat for about 30 seconds, then add the beef and stir fry until meat is browned (about 2-3 minutes). Remove beef from skillet and set aside in a bowl.
Add remaining 2 tablespoons oil to wok or skillet. Allow oil to heat about 30 seconds, then add broccoli and stir-fry for about 1 minute. Add 2 tablespoons water. Cover and cook for about 3 more minutes until broccoli is tender-crisp (taste one small piece of broccoli to test doneness). Add beef back to skillet along with Stir-Fry Sauce and stir until well blended and thickened (about 1-2 minutes).