Ingredients
1 1⁄2 pounds flank steak, sirloin, or London broil cut into thin strips
1 1⁄2 pounds broccoli, cut into florets
7 tablespoons peanut oil
6 cloves garlic, minced
1 tablespoon ginger, minced
1⁄4 cup chicken broth
For the marinade
2 teaspoons soy sauce
2 teaspoons mirin, dry sherry, or rice vinegar
1 teaspoon cornstarch
1⁄4 teaspoon freshly ground black pepper
1⁄8 teaspoon salt
2 teaspoons Sriracha
For the sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 teaspoons mirin, dry sherry, or rice vinegar
2 tablespoons soy sauce
1⁄2 cup chicken broth
1 tablespoon cornstarch
2 teaspoons Sriracha
Instructions
1. Mix together marinade ingredients in medium bowl. Add beef slices and stir until coated. Let meat marinate while you prepare the rest of the recipe, or at least 10 minutes.
2. Mix together sauce ingredients in small bowl.
3. Heat a large skillet or wok over high heat until a drop of water sizzles immediately upon contact. Add 2 tablespoons cooking oil to pan. Add one third of beef to pan and spread beef out over the surface of the pan in a single layer. Cook beef without stirring for 1 minute. Flip and cook until browned then remove to plate. Repeat with remaining beef.
4. Reduce heat to medium-high and heat 1 tablespoon oil until shimmering. Add garlic and ginger and stir until fragrant, about 30 seconds. Add broccoli and cook, stirring, for 1 minute. Pour in 1⁄4 cup chicken broth. Cover and cook for 2 minutes or until broccoli is tender crisp, stirring once.
5. Return beef to pan and stir. Push contents to side of pan and pour sauce into center of pan. Cook for 1 to 2 minutes or until thickened. Stir beef and broccoli with sauce until coated.
6. Serve with rice and extra Sriracha if desired.
Photo
Comments
This recipe is from Best Recipes Evar. While it calls for a lot of ingredients, they’re ones that you’ll probably have on hand if you do any amount of Asian cooking and if you prepare things ahead of time, you’ll be good to go. This was a tasty recipe and came together very easily.