My dad used to take me to a teeny teeny tiny Chinese take out place when I was a little girl. The space was only large enough for you (the single customer) and a few bar stools sitting at a short counter overlooking the kitchen stove. I remember watching them throw together meat, veggies, and sauce in large woks over super hot flames. Such yummy food in a short amount of time. Broccoli beef was always on our takeout list.
Last year, I decided to give it a try myself and make it at home. Now, I’m hooked and have a hard time ordering it out because it’s so dang easy to make!
I’ve used both flank and sirloin cuts. Either way, slice it up thin against the grain.
While that sits, go blanch or steam the broccoli for a few minutes and then put them into an ice bath to stop the cooking process. By then, it’ll be time to cook the meat in a hot pan (I used my iron cast). 3 quick batches are usually what it takes for me and as each batch cooks, I throw them into the same pan I steamed the broccoli in…because even though hubby has a hard time believing it, I do not like to dirty up more pans than I need to. 🙂
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 1 lb broccoli florets
- canola or peanut oil, for beef to cook in
- steamed rice, for serving
- FOR THE MARINADE:
- 6 tbsp rice wine vinegar
- 4 tsp minced garlic
- 3 tsp minced ginger
- FOR THE FINISHING SAUCE:
- 5 tbsp oyster sauce
- 2 tbsp rice wine vinegar
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 4 tbsp water
- 1 tbsp cornstarch
- Slice the beef thinly across the grain (having it still slightly frozen helps)
- Steam or blanch the broccoli in water for a few minutes, just until almost cooked through (it will continue to cook a tad at the end). Place in a bowl with ice water to stop the cooking process then drain.
- Make the marinade by mixing the rice wine vinegar, garlic, and ginger in a bowl. Add the beef and stir well to coat all of the pieces. Let sit for 15 minutes.
- Make the finishing sauce by mixing the oyster sauce, rice wine vinegar, brown sugar, soy sauce, water, and cornstarch in a bowl. Set aside.
- In a hot skillet, add the oil and fry the meat in a single layer 2 minutes per side in batches.
- Put all of the meat back in the skillet, add the broccoli, and pour the finishing sauce over all to coat.
- Once the sauce has thickened, serve over steamed rice.