No, literally, this Beef and Broccoli IS better than takeout.
I was at an awesome restaurant a few days after I had made this beef and broccoli and I was still craving it. You know that type of craving where it just won’t go away, the type when nothing else sounds good but what you are craving?! The type of craving I warned you General Tso’s Chicken (aka My Favorite Chicken Ever!) would create AND my Sweet and Sour Baked Chicken, Pineapple, Carrots and Peppers? Yeah, well this will do it to you too. Consider yourself warned.
So even though I had just eaten beef and broccoli, I giddily ordered it off the menu. I was a little disappointed my restaurant dish wasn’t as good as “Better than Takeout! Beef and Broccoli,” but to be completely honest, also kind of proud.
The tender, thin slices of beef (make sure to cut them THIN), are so juicy, so flavorful as they soak up every savory essence of the marinade, and then the sauce; oh the sauce! Its rich, slightly sweet, mostly savory, and just so right! Ready for the secret ingredient that makes such a killer sauce?
Oyster sauce! If you have done a lot of Asian cooking, you probably have cooked with it before, and if you haven’t, you are going to love it! Oyster sauce is a staple in Asian cooking. It is a thick, brown sauce with a balance between sweet and salty with an earthy undertone, due to the oyster extracts. You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. My personal favorite is Lee Kum Kee, which is just a few more dollars. Not all oyster sauce is created equal. The quality of oyster sauce will affect the flavor, so if you want the extra “oomph” to your dish, go with a good quality sauce. I promise I’ll make more recipes with it, so it won’t go to waste!
Aside from the scrumptious factor, this dish also gets major points for its FAST and SIMPLE prep time. Most time is spent slicing the meat beforehand, so when its go time, you simply whisk together the sauce ingredients and stir fry the beef and broccoli – bam! you can have dinner on the table in under 30 minutes…or directly in your mouth, both ways equally delicious!
Guard the leftovers, if there are any, because I can guarantee Better Than Takeout! Beef and Broccoli will leave you craving more!
- Beef Marinade
- 1 pound flank steak, cut across the grain into 1/8 thin slices, then cut into 2” length pieces
- 1 tablespoon hoisin sauce
- 3 tablespoons soy sauce
- 1 teaspoon Sriracha/hot Asian chili sauce
- 2 teaspoons cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1 tablespoon Japanese rice wine or dry sherry
- 2 tablespoons chicken broth
- 5 tablespoons oyster sauce
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
6 medium garlic cloves, minced
- 1 tablespoon ginger, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon peanut oil
3 1/2 - 4 cups broccoli florets, cut into bit size pieces
- 1/4 cup water
- 3 medium scallions, sliced (optional)
- Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate for 2-8 hours.
- When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
- In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
- Drain excess marinade off of beef (if there is any).
- Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. *If your skillet is small, then cook in 2 batches.
- Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.
- Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
- Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the scallions, and serve.
Recipe Adapted from America’s Test Kitchen
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