I’m only a broccoli fan if it has A LOT of flavor or it’s dipped in ranch…a throwback to childhood. I know we tell our kids that the little broccoli trees are fun and healthy and we delight in seeing our family eat the Green Giant goodness that is broccoli, but flavor is key! An absolute must for me!
Full of flavor and better than restaurant broccoli beef, this dish is SOOO amazing the first night, but even better the next day for leftovers! The key, is to start with good beef. The beef makes the difference between melting in your mouth or chewing incessantly…well, like a cow! No pun intended. I’ve seen recipes out there for broccoli beef that call for flank steak and while I do love flank steak in some recipes, if I’m trying to gobble down some broccoli too which can be fibrous and full of “different” texture, my choice for this dish is always sirloin.
The next step in successfully creating this dish that will cause you to think twice about ever ordering broccoli beef takeout again!…is choosing broccoli that is fresh and not frozen. When veggies are frozen and then used in recipes, they taste similar, but the water content is increased due to the freezing process and they take much longer to cook and evaporate the water while the texture is not as crisp and snappy! The result? Floppy Broccoli. So So Sad!
So, for this dish, there are a few steps that should be done ahead of time, but they are so well worth it you will be rewarded for your efforts. I promise you! The beef for this broccoli beef dish should be marinated-I usually marinate for 2-3 hours but it can be made a day ahead and left to marinate in the refrigerator until you are ready to make this fabulous meal. There is also a sauce that will be poured over the entire broccoli beef dish at the end and this can also be made up to a day ahead and placed in the refrigerator along with the marinating beef.
It will be important for you to have the sauce for the end AND the garlic/ginger/red pepper flake mixture ready to go before you start cooking. The dish comes together very quickly so prep work will make you feel like you are a goddess of efficiency and make pulling this dish together so effortless in the heat of battle that you will want to make it again and again!
I truly hope you enjoy it!
All the best!
- 2 Large Sirloin Steaks, sliced in 1/2 in. strips. (You can also use flank steak but I prefer Galloway Grass Fed Sirloin)
- 2 Tbsp. Hoisin Sauce
- 3 Tbsp. Reduced Sodium Soy Sauce (if you don’t have reduced sodium, just delay adding any salt to the entire dish until the end and add to your tastes.)
- 1 Tsp. Sriracha
- 2 Tsp. Cornstarch
- 1/2 Tsp. Garlic Powder
- 1/2 Tsp. Ground Ginger
- 2 Tsp. Peanut Oil
- 1 Tbsp. Sherry (Rice Wine may also work here in lieu of.)
- 2 Tbsp. Chicken Broth (Low Sodium if you have it. If you don’t, just delay adding any salt to the entire dish until the end and add to your tastes.)
- 5 Tbsp. Oyster Sauce
- 3 Tbsp. Brown Sugar
- 1 Tsp. Sesame Oil
- 2 Tsp. Cornstarch
- 1/2 Tsp. Salt
- 1/2 Tsp. Pepper
- 4 C. Fresh Broccoli, Cut into bite size pieces
- 1 Tbsp. + 1 Tsp. Peanut Oil
- 6 Garlic Cloves, Minced
- 1 Tbsp. Grated Fresh Ginger (I keep my ginger in the freezer so it’s always on hand. I peel the sides on the end with a potato peeler and grate with a fine hand held grater.)
- Pinch of red pepper flakes
- 1/4 C. Water
- If beef is frozen, thaw. It is easier to slice beef if there is still a partial freeze left, but not completely necessary. Remove any fat and/or tendon from your steaks. Slice in strips about 1/2 inch in width and 4 inches in length. Lightly salt and pepper your beef strips.
- Add all marinade ingredients and the cut steak strips into a Zip Loc bag. Massage beef and marinade so that it covers all the beef surfaces. Refrigerate. Allow beef to marinate for 2-24 hours ahead of time. (The longer you marinate, the more flavor is imbedded in your beef.)
- Assemble all the ingredients for the Sauce. Whisk to combine in a small bowl. Cover and refrigerate until you are ready to cook.
- You will need a large cast iron skillet with lid. If you don’t have a lid for your cast iron, the bottom of a cookie sheet works in a pinch.
- When ready to make the meal, chop your broccoli (set aside) and combine the flavorings you will need for the broccoli in a small bowl and set aside. Note-there will not be time to assemble the flavorings for the broccoli while you are cooking. The flavorings include 6 garlic cloves, the grated ginger, pinch of red pepper flakes and 1 Tsp. peanut oil.
- After chopping your broccoli and assembling the flavorings for the broccoli in a bowl, you are ready to begin cooking.
- Heat 2 Tsp. of peanut oil on medium/high in a large cast iron skillet. (Mine is a 12 inch skillet.) The oil should be hot. Remove beef from the marinade and add the beef to the skillet. Discard the marinade. As you add the beef to the hot skillet, use caution not to burn yourself but try to break up the cold clumps of beef and disperse in the pan evenly as you add it. Wait to stir the beef for 1 minute. Stir beef and continue to cook on med/high for 2-3 more minutes until the beef is browned on all sides. (It will continue to cook a bit in the sauce later so careful not to overcook the beef or it may impact it’s tenderness, especially if you are using flank steak.) When the beef has finished cooking for the 3-5 total minutes, remove the beef to a bowl with a large spoon. Set aside briefly.
- Heat 1 Tbsp. of peanut oil to med/high (hot and sizzling) in the same cast iron skillet you cooked the beef in. Add the broccoli pieces and stir for about a minute. Add the 1/4 c. water to the skillet and cover the broccoli. Allow it to steam for 2 minutes. (Any longer and it may become mushy and loose it’s brilliant green color.)
- Once the broccoli has steamed for 2 minutes, push the broccoli pieces to the outside of the pan leaving the center clear. Add the broccoli flavorings you combined earlier (garlic/ginger/red pepper flakes/1 tsp. peanut oil) to the center of the hot pan. Stir for about 20 seconds. Stir the broccoli into the flavorings in the pan and disperse the garlic and ginger evenly throughout the broccoli in the pan.
- Add the previously cooked beef strips to the broccoli and stir. Whisk the previously made sauce (the sauce you made earlier and refrigerated) for the dish and add to both the broccoli and the beef in the pan and stir to combine.
- Heat through. Serve immediately over steamed rice or alone.
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