Beef and Broccoli Stir-Fry
By Matthew FairmanPublished on January 2, 2018
Time
55 minutes
Yield
Serves 4
Ingredients
1 (1 ½-pound) flank steak, trimmed¼ cup oyster sauce 1 ½ tablespoons cornstarch 1 tablespoon water ¼ teaspoon baking soda 3 scallions, white parts sliced thin, green parts cut into 1-inch pieces3 tablespoons vegetable oil 6 garlic clove, minced2 teaspoons grated fresh ginger ¼ cup chicken broth 2 tablespoons soy sauce 1 tablespoon sugar 1 pound broccoli florets, cut into 1 ½-inch pieces
Before You Begin
Serve this flavorful stir-fry with rice.
Instructions
- Cut steak into thirds with grain, then slice each third thin against grain. Whisk 1 tablespoon oyster sauce, 1 tablespoon cornstarch, water, and baking soda together in medium bowl. Add beef, stir to coat, and let sit at room temperature for 15 to 30 minutes.
- Combine scallion whites, 2 tablespoons oil, garlic, and ginger in second bowl. Whisk broth, soy sauce, sugar, remaining 3 tablespoons oyster sauce, and remaining 1 1/2 teaspoons cornstarch together in third bowl.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beef to skillet and break up clumps with tongs. Cook, without stirring, until beef is browned on bottom, about 2 minutes. Stir and continue to cook until beef is spotty brown and no longer pink, about 2 minutes longer, stirring occasionally.
- Stir in scallion mixture and cook until fragrant, about 1 minute. Whisk broth mixture to recombine. Add broth mixture and broccoli to skillet, cover, and cook until broccoli is crisp-tender, about 3 minutes, shaking skillet occasionally to redistribute contents. Off heat, stir in scallion greens. Serve.
Time
55 minutesYield
Serves 4Ingredients
1 (1 ½-pound) flank steak, trimmed
¼ cup oyster sauce
1 ½ tablespoons cornstarch
1 tablespoon water
¼ teaspoon baking soda
3 scallions, white parts sliced thin, green parts cut into 1-inch pieces
3 tablespoons vegetable oil
6 garlic clove, minced
2 teaspoons grated fresh ginger
¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 pound broccoli florets, cut into 1 ½-inch pieces
Test Kitchen Techniques
Ingredients
1 (1 ½-pound) flank steak, trimmed
¼ cup oyster sauce
1 ½ tablespoons cornstarch
1 tablespoon water
¼ teaspoon baking soda
3 scallions, white parts sliced thin, green parts cut into 1-inch pieces
3 tablespoons vegetable oil
6 garlic clove, minced
2 teaspoons grated fresh ginger
¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 pound broccoli florets, cut into 1 ½-inch pieces
Test Kitchen Techniques
Ingredients
1 (1 ½-pound) flank steak, trimmed
¼ cup oyster sauce
1 ½ tablespoons cornstarch
1 tablespoon water
¼ teaspoon baking soda
3 scallions, white parts sliced thin, green parts cut into 1-inch pieces
3 tablespoons vegetable oil
6 garlic clove, minced
2 teaspoons grated fresh ginger
¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 pound broccoli florets, cut into 1 ½-inch pieces
Test Kitchen Techniques
Why This Recipe Works
Our goal was emerald-green broccoli and tender beef coated in a pleasantly salty, supersavory sauce. For the meat, beefy flank steak won out against other cuts that were harder to prepare and had comparatively wimpy beef flavor. For the sauce, we landed on a delicious mix of soy sauce, oyster sauce, chicken broth, cornstarch, sugar, and ginger. And to keep the broccoli beautifully green and crisp-tender, we simply browned the beef for about 4 minutes, tossed in the sauce, topped the whole thing with broccoli florets, and covered the skillet to just steam them through. In only 10 minutes of cooking, we had a new version of an old favorite.
Before You Begin
Serve this flavorful stir-fry with rice.
Instructions
- Cut steak into thirds with grain, then slice each third thin against grain. Whisk 1 tablespoon oyster sauce, 1 tablespoon cornstarch, water, and baking soda together in medium bowl. Add beef, stir to coat, and let sit at room temperature for 15 to 30 minutes.
- Combine scallion whites, 2 tablespoons oil, garlic, and ginger in second bowl. Whisk broth, soy sauce, sugar, remaining 3 tablespoons oyster sauce, and remaining 1 1/2 teaspoons cornstarch together in third bowl.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beef to skillet and break up clumps with tongs. Cook, without stirring, until beef is browned on bottom, about 2 minutes. Stir and continue to cook until beef is spotty brown and no longer pink, about 2 minutes longer, stirring occasionally.
- Stir in scallion mixture and cook until fragrant, about 1 minute. Whisk broth mixture to recombine. Add broth mixture and broccoli to skillet, cover, and cook until broccoli is crisp-tender, about 3 minutes, shaking skillet occasionally to redistribute contents. Off heat, stir in scallion greens. Serve.
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