While attending college, my husband and I were kind of into this hole in the wall Chinese place - Jade China. We would get take out, eat on it for three days, you know, in typical college years fashion. His go-to order was always beef and broccoli. Over time, it became mine too.
The past few years I've made stir-fry weekly (that is no exaggeration). Most of the time, it involves a hunk of flank steak and, you might of guessed it, broccoli. I add other veggies based 1) what's in the fridge and 2) what's on sale. In this particular stir fry, I am pretty partial to carrots, red peppers, and snap peas.
My sauce varies (in addition to the veggies added), and I usually end up with some blend of soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, and Sriracha.That's the fun part... playing around with ingredients you have, tasting as your go, and making something delicious.
Here is a rough drat to guide you in building your perfect beef and broccoli stir-fry. Enjoy!
1 lbs (atleast) of flank steak evenly sliced into strips
2 cups of broccoli chopped into bite size pieces
1 red pepper
1 cup of carrots
1 cup of snap peas
1-2 tbs minced garlic
1/4 cup of soy sauce
2tbs oyster sauce
1tps rice vinegar
1tbs seasame oil
Sriracha to taste
Salt and pepper to taste
Red pepper flakes (optional)
Start by mixing up your sauce, test tasting as your go, then setting aside.
Using a wok or saute pan with fairly high sides, heat your sesame oil and garlic. Salt and pepper your steak, then evenly add it to your wok in rows, turning to ensure an even cook. Once the steak meets your desired temp (I like ours medium rare here because it will cook a little more later), remove it with a slotted spoon to a plate and set aside. This takes 6-8 minutes.
Add your broccoli and carrots. Saute until starting to soften up and the broccoli turns bright green. Then toss in your the remaining veggies. Once all the veggies are done, add your meat back to the wok. Pour your sauce over the stir-fry incorporating it into the meat/veggie mixture. Allow to cook 10 or so minutes. Top with red pepper flakes.
Delicious served on its own or over rice.