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Beef & Broccoli Stir Fry

This was originally a recipe I found on Skinnytaste for chicken and broccoli stir fry. Other attempts I've made at stir-fry haven't been great, but this one really worked beautifully. I substituted thinly-sliced flank steak to mimic the Chinese takeout staple. For a more vegetal take, just add thinly-cut carrots, peppers, or snow peas.

ingredients:

  • 1 lb flank steak (sliced against the bias into 1/8" strips)
  • 1 tbsp garlic (minced)
  • 2 cup brocolli florets (raw)
  • ½ cup shiitake mushrooms (sliced)
  • grape seed oil
  • sesame seeds

Stir-fry sauce:

  • ½ cup beef stock
  • ¼ cup soy sauce (low sodium)
  • 1 ½ tbsp corn starch
  • ¼ tsp white pepper
  • 1 tbsp grated ginger
  • 2 tbsp mirin
  • 1 tbsp brown sugar
  • 2 tsp sesame oil
  1. Combine stir-fry sauce ingredients and mix well.
  2. Heat a wok over high heat. Add about 1 tsp of grape seed oil and brown half of the meat. Transfer meat and juices to holding dish, repeat with the rest of the meat.
  3. Add about 1 tsp of grape seed oil to wok. Add garlic and cook for 30 seconds at most, stirring constantly.
  4. Add stir-fry sauce and stir to combine. Add brocolli florets and reduce by about half until sauce is thickened.
  5. Add the meat back to the wok and stir to combine. Cook another 30 seconds.
  6. Add the mushrooms, toss to combine and remove from heat.

Serve with white rice.

Vegetable Medley Variant

An alternative recipe that it also enjoyed by us is to substitute for the brocolli:

  • ½ cup snow peas (steamed)
  • 1 medium carrot (thin slices, steamed)
  • 1 bell pepper (thin slices)
  • ½ small onlion (thin slices)
  1. Start by stir-frying the bell pepper and onion for a minute or two, until soft.
  2. Add the garlic and cook another minute, tossing continuously.
  3. Add the mushrooms and cook another minute, then add the sauce.
  4. Once the sauce begins to thicken, add the beef, snow peas, and carrot. Continue to cook another minute or two until the sauce has thickened and is sticking to the meat and vegetables.

Written by Jeff Frey on Monday September 9, 2019
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