I have to admit…we eat Chinese take-out a lot! It’s just too easy because they are literally right down the street! I’m really not a fan of any of the beef take-out dishes though, the beef is usually tough and kinda chewy…ewww. Not my favorite! I have been on the look-out for the BEST beef and broccoli recipe and I found it! You just won’t believe you made something so good when you try this one. Take-out can’t match this, no way, no how!
When I first started thinking about posting this recipe I thought to cut it in half but if you love this as much as we do, there might not be any leftovers, so I decided to keep it as is.
You’re going to want to have everything prepped before you start this recipe because once you start it goes fast! Do yourself a favor and put your steak in the freezer for 20 minutes before slicing it, it will be much easier to slice partially frozen. Slice up the partially frozen beef in thin strips and put it in a bowl with the soy sauce and put it in the fridge for an hour, don’t forget to stir it once. In the meantime you can chop the red pepper and mince the garlic and ginger. I just put my garlic and ginger in the food processor. Put the garlic and ginger in a small bowl and add the sesame oil and set aside.
Next you’ll need to drain the beef and get your pan ready by adding 1 1/2 tsps of the peanut oil. Make sure the oil is smoking before adding half the beef, you’re doing this in two batches. Once you add the beef just quickly make sure each piece is touching the pan and not on top of other pieces and don’t touch them for one minute so they start to develop that nice browned color, then stir the meat and cook for only 30 seconds more. You might feel like the meat isn’t done but trust me…it will keep cooking after you take it off…don’t cook it longer. Put it in a bowl and do the next batch the same way, adding 1 1/2 tsp peaunt oil before adding that next batch of beef strips. Add this beef to the rest in the bowl and set this aside. Once you’ve done that add a Tbsp of peanut oil to your now empty pan and heat just until starting to smoke. Add the broccoli and cook for 30 seconds only. Add 1/3 cup of water, cover the pan and steam the broccoli for 2 minutes on medium heat. Transfer the broccoli to a paper towel lined plate. Our goal here is to keep the broccoli nice and green and still crunchy. Nothing worse than limp broccoli in your beef and broccoli! Next you’ll add the remaining 1 1/2 tsp peanut oil to the pan and then add the red peppers. Cook for 2 minutes and then add the ginger and garlic mixture to the middle of the pan and cook for 20 seconds or until fragrant, then stir into the red peppers to combine. Add the beef and broccoli back into the pan, re-whisk the sauce and add it to the pan, tossing until everything is hot. Serve this with white or brown rice and maybe some hot tea would make it especially authentic!
- 1 pound skirt steak, slice across the grain into 1/8-inch-thick slices
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons low-sodium chicken broth
- 5 tablespoons oyster sauce
- 1 tablespoon light brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
- 1 inch piece fresh ginger, minced (about 1 tablespoon)
- 3 tablespoons peanut oil or vegetable oil
- 1 1/4 pounds broccoli, florets cut into bite-size pieces, stems trimmed, peeled, and cut on diagonal into 1/8-inch-thick slices
- 1/3 cup water
- 1 small red bell pepper, cored, seeded, and cut into 1/4-inch pieces
- 3 medium scallions, sliced 1/2-inch thick on diagonal (optional)
- Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once.
- Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in bowl.
- Combine garlic, ginger, and 1 1/2 teaspoons peanut oil in a different bowl.
- Drain beef and discard liquid.
- Heat 1 1/2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking.
- Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to medium bowl.
- Heat 1 1/2 teaspoons peanut oil in skillet, and repeat with remaining beef.
- Add 1 tablespoon peanut oil to now-empty skillet; heat until just smoking.
- Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes; transfer to paper towel–lined plate.
- Add remaining 1 1/2 teaspoons peanut oil to skillet; increase heat to high and heat until just smoking.
- Add bell pepper and cook, stirring frequently, about 1 1/2 minutes.
- Clear center of skillet; add garlic and ginger to center and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into peppers.
- Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Sprinkle with scallions if you like, I only do that if I have them on hand already.