Beef and Broccoli Stir-Fry
- Women`s Corner
- October 18, 2022
Beef and broccoli is a classic Chinese-American dish, and one of my personal favorites. Below, we break down exactly what makes it so good and how to get the most tender results on your beef.
Low-Sodium Chicken Broth
Why not just plain old chicken broth? The sad truth is, your average store-bought chicken broth is LOADED with salt. Not only is it unhealthy, it also adds tons of salt to your stir-fry. Remember, it's much easier to add salt than it is to take it away. We like to take seasoning into our own hands—that's why we go for the low-sodium stuff.
Low-Sodium Soy Sauce
Soy sauce adds a lot more to a dish than salt. It has tons of flavor, too! Just like the chicken broth, we prefer to start with a less salty dish and work our way up. We want all the flavor soy sauce provides, but we realllly don't want to over salt our dinner.
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Hoisin Sauce
While it literally translates to "seafood sauce," hoisin sauce is actually a fermented bean paste that's been sweetened and flavored with varying aromatics and spices. It's crucial in giving this dish that trademark Chinese-American take-out flavor.
Steak
Sirloin steak is super affordable, easy to slice into thin pieces that can soak up a ton of flavor from the short marinating time. It results in a tender and quick-cooking bite, making it the perfect choice for a stir-fry. Flank and skirt will work equally well—this isn't a choosy recipe!
Pro tip #1: Freeze your steak for 30 minutes before slicing for the thinnest slices. Thinner meat will cook faster and result in a more tender bite.
Pro tip #2: if you want steak done right, DON'T crowd the pan. If the pieces of meat are too close together, all the moisture they release will evaporate and steam the meat, turning it gray and soupy. If needed, cook steak in two batches to ensure each piece has a perfectly golden crust.
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Pro tip #3: A thin layer of cornstarch coating each piece will turn every bite into a tender, saucy affair. Let the coating sear in your pan until it's nicely golden and lightly crispy before giving it a turn. Keep your pan well-oiled during this stage to ensure even crispiness on every piece! Once you hit the pan with your marinade mixture, it will deglaze the pan and your steak, marrying that cornstarch coating right into the sauce for that perfectly silky consistency.
Broccoli
It's not a beef and broccoli stir-fry without broccoli! If you like yours on the tender side, add more broth as needed and keep it cooking until it's as tender as you like it. If you prefer more of a crunch, throw it in raw! For some extra veg intake with your meal, add some sliced bell peppers or quartered bok choy for a delicious and nutritious power-up.
Ingredients:
FOR THE MARINADE:
- 1/3 c. low-sodium soy sauce
- Juice of 1/2 lime
- Zest of 1/2 lime
- 2 tsp. toasted sesame oil
- 2 tbsp. packed brown sugar
- 1 tbsp. freshly grated ginger
- 2 cloves garlic, grated
- 1 green onion, sliced
- 1/4 tsp. freshly ground black pepper
- 1 lb. sirloin steak, sliced very thinly against the grain
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FOR THE STIR-FRY:
- Marinated sirloin, drained
- 3 tbsp. cornstarch
- 3 tbsp. peanut oil, divided
- 1 dried red chili, thinly sliced
- 2 tbsp. sesame seeds, divided
- 2 cloves garlic, minced
- 1 green onion, thinly sliced, plus more for garnish
- Pinch kosher salt
- 1 large head broccoli, cut into florets
- 1 c. low-sodium chicken broth
- 2 tbsp. hoisin sauce
- 1/3 c. reserved marinade
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Method: In a medium bowl, whisk together marinade ingredients except for steak until fully combined. Reserve 1/3 cup marinade and set aside. Add steak to medium bowl and toss until evenly coated. Let marinate for 20 to 30 minutes. In a large bowl, toss together cornstarch and drained marinated beef. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add steak in a single layer, working in batches if needed, and cook until seared, 1 to 2 minute per side. Remove steak and set aside.
Return skillet to medium heat. Heat remaining 1 tablespoon oil, then add chili, 1 tablespoon sesame seeds, garlic, green onion, and a pinch salt. Stir and cook until fragrant, 2 minutes. Add in broccoli and cook, stirring occasionally, until bright green, about 4 minutes. Add in broth and let cook, stirring occasionally, until broccoli is tender, 3 to 4 minutes more. Add hoisin and 1/3 cup reserved marinade and stir to evenly distribute. Bring to a simmer. Add back cooked steak and toss until evenly coated. Let cook, stirring, until sauce thickens.
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Garnish with more sesame seeds and green onions before serving.
This recipe is taken from https://www.delish.com/cooking/
