Ingredients for Beef And Broccoli Stir Fry
- 1/4 cup soy sauce
- Dry Sherry, not specified in recipe
- 2 teaspoons honey
- 3 cloves garlic, minced
- Orange Zest, not specified in recipe
- 1 lb flank steak
- 1 lb fresh broccoli florets
- 2 tablespoons sesame oil, 1 tablespoon vegetable oil
- 2 tablespoons cornstarch
- Salt and pepper, to taste
- 1/2 cup cooked white rice, for serving
- 1/4 cup water
- 2 teaspoons rice wine vinegar
- 1 teaspoon grated fresh ginger
- 2 teaspoons brown sugar
- 1/2 teaspoon red pepper flakes (optional)
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How to Make Beef And Broccoli Stir Fry
- In a large bowl, whisk together the soy sauce, cornstarch, sesame oil, rice wine vinegar, ginger, and garlic.
- Add the thinly sliced beef to the bowl and toss to coat thoroughly.
- Cover and refrigerate for at least 1 hour, or preferably 4 hours.
- Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2 minutes.
- Drain the broccoli and immediately rinse under cold water to stop the cooking process. Set aside.
- Heat the vegetable oil in a large wok or skillet over high heat.
- Remove the beef from the marinade, reserving the marinade.
- Add the beef to the hot wok and stir-fry until almost cooked, about 2 minutes.
- Add the blanched broccoli to the wok and stir-fry until tender-crisp, about 2 minutes.
- Pour the reserved marinade into the wok and bring to a boil, stirring constantly.
- Reduce heat and simmer until the sauce has thickened and coats the beef and broccoli, about 1-2 minutes.
- Season to taste with salt and pepper.
- Serve immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
33g
Fat
24g
Carbs
25g
