This recipe comes to me from America’s Test Kitchen so you can be sure it is delicious but I modified it some to my liking! And lucky for us, it is easy too. It only takes about 10 minutes to cook and another 20 minutes to prep all the ingredients. It is an easy peasy weeknight dinner but impressive enough to serve at date night.
Ingredients
Sauce
- 5 tablespoons oyster sauce
- 2 tablespoons chicken broth
- 1 tablespoon dry sherry
- 1 tablespoon packed light brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon corn starch, arrowroot, or tapioca starch
Beef Stir Fry
- 1 pound flank steak, trimmed and sliced thin against the grain
- 3 tablespoons soy sauce or coconut aminos
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger
- 3 tablespoons cooking oil (I prefer avocado or olive oil)
- 1.5 pound broccoli, florets cut into bite size pieces, stalks peeled & cut in 1/8″ pieces
- 1/3 cup water
For the sauce, whisk all ingredients together and set aside.
Combine beef and soy sauce (or coconut aminos) in a medium bowl or ziploc bag and marinade in the refrigerator for at least 10 minutes but up to 1 hour. Meanwhile, combine the garlic, ginger and 1.5 teaspoons of oil in a small bowl.
Drain off any remaining soy and discard. Heat 1.5 teaspoons of oil in 12″ nonstick skillet over high heat until just smoking. Add half of the beef in a single layer, break up any clumps and cook for 1 minute without stirring. Stir and continue to cook until beef is done, about 30 seconds. Transfer beef into a clean bowl. Repeat with 1.5 teaspoons oil and the remaining beef.
Add 1 tablespoon oil to skillet and heat until just smoking. Add broccoli and cook for 30 seconds. Add water to pan, cover and lower heat to medium. Steam broccoli until tender crisp, about 2 minutes, then transfer to a paper towel-lined plate.
Use the remaining 1.5 teaspoons of oil in the skillet and turn it back up to high heat. Heat until just smoking and add the garlic mixture. Cook until fragrant, about 15-20 seconds. Stir beef and broccoli into the skillet and cook. Whisk sauce to recombine, then add to the skillet and cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to platter. Serve with steamed white rice or cauliflower rice. I love it plain!
One quick tip: to make slicing the flank steak easier, put it in the freezer for 15 minutes.