How to Cook Beef Broccoli Stir Fry

How To Cook Beef Broccoli Stir Fry
Both flank and sirloin steak work equally well in this Chinese Beef and Broccoli Stir-Fry. Sliced into ultra thin strips, the beef winds up amazingly tender and full of flavor from the sauce. I
I’ve found some stir-fry recipes everything ends up getting overcooked and mushy from the sauce. That is NOT the case here! The broccoli stayed slightly crisp with a nice bite while the meat has a browned exterior and juicy inside.
This stir-fry sauce is one of the best I’ve ever tasted. A combination of oyster sauce and soy sauce lends the salty, savory flavor we can’t get enough of. Two different kinds of vinegar–balsamic and rice wine–add acidity.
Don’t skimp on the garlic in this beef and broccoli recipe. We use six cloves when we make this recipe and the taste is perfect. Fresh ginger brings everything together with a zest that just can’t be matched by the powdered stuff.
If you like a little sweetness to your sauce, a tablespoon of brown sugar will do the trick. I make this both with and without the sugar depending on my mood and enjoy it both ways.

Ingredients

• Beef and Broccoli Ingredients:
• 1 1/2 pounds flank or sirloin steak
• 2 teaspoons cornstarch
• 1/4 cup low-sodium soy sauce
• 2 tablespoons coconut or olive oil
• 1 1/2 pounds fresh broccoli cut into bite size pieces
• 1/3 cup water
• 6 large garlic cloves about 2 tablespoons minced
• 1 " chunk of fresh ginger about 1 tablespoon minced
• 1 teaspoon olive oil
• Sauce Ingredients:
• 1/4 cup oyster sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon balsamic vinegar
• Optional: 1 tablespoon brown sugar

Instructions

1. Slice the beef, against the grain, into very thin 1/8" strips. Place the meat in a medium size bowl or in a large ziploc bag, sprinkle with cornstarch and add the soy sauce. Stir or seal the bag and press to coat. Let the meat rest on the counter for at least 10 minutes, or up to 1 hour. Stir together the sauce ingredients in a small bowl and set aside.
2. Heat about 2 teaspoons of coconut oil in a large skillet over medium high heat. When the oil is rippling hot, add half of the beef strips. Spread across the skillet in and cook without stirring for 1 minute. Stir or toss with tongs and spread across the skillet again. Cook 1 more minute. Be careful not to overcook the meat, it should be just barely cooked through and still very tender. Carefully transfer the meat to a dish with a lid. Drain any extra liquid and add another 2 teaspoons of coconut oil to the hot skillet. Repeat the above steps with the remaining meat. Add the last of the cooked meat and any juices to the dish and cover tightly with lid.
3. Add the last 2 teaspoons of coconut oil to the hot skillet and add the broccoli. Toss to coat and then add the water and cover with lid. Reduce the heat to medium and let the broccoli steam for 2 minutes. Uncover and push the broccoli to the sides of the skillet. Add the garlic and ginger mixture to the center of the skillet and let it cook for about a minute, until it is fragrant. Stir to combine and add the meat back to the skillet. Toss to combine and add the sauce to the skillet.
4. Increase the heat to medium high and cook, stirring and tossing occasionally, for about 1-2 minutes, until the sauce has thickened and is evenly coating all the meat and vegetables. Serve by itself or over rice. Enjoy!

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