Do you enjoy Beef & Broccoli at restaurants, but have never tried to make it at home? Well, look no further for a good recipe, because this is truly the best Beef & Broccoli recipe ever!
My hubby recently had a birthday, and to show him a little love, I made several of his favorite meals for dinner over the weekend. One of these favorite meals is this Beef & Broccoli dish.
I've been making this recipe for over 15 years now, and I think I've pretty much perfected it. When I originally made it, it didn't have enough sauce. But with a tweak here and there, it has become loved by all in the family — and whoever else is here to eat it with us.
I've found that one of the keys for this recipe turning out just right is to use flank steak. You really can use any steak that you have on hand. I've used all different cuts through the years, but there is something special about flank steak.
Now, you are probably looking at the ingredients and thinking to yourself, “What in the world is oyster sauce.” Well, this my friend is the secret ingredient. You should be able to find it in the Asian section of your grocery store. Ask for help if you can't find it.
A few tips to make this recipe easier to make:
- Prep the steak first and stick it in the refrigerator (as outlined for part one).
- Make the sauce in “Part Two” and put it in a bowl to the side.
- Prep all the veggies in “Part Three,” keeping onions and ginger separate. Those will be cooked first. However, I've been known to just dump all the veggies in at once.
- I keep my ginger frozen. It's easier to grate. I really like using a microplane zester to grate my ginger. (I love this zester for parmesan cheese, chocolate, citrus, & more!)
- I use shredded carrots & a bag of broccoli florets. This saves me extra prep time. I do cut the broccoli florets up a bit, so they will cook faster.
- Once everything is prepped, the rest of the meal comes together pretty quickly.
- Be sure to note that you can add asparagus to this meal if you are looking to add more veggies.
I hope you love this meal as much as we do! It is delicious and pretty easy to make — at least once you've made it once or twice. & trust me, you'll want to make it more than once!Print
After making this recipe for almost 15 years, I think I've pretty much perfected it. I hope you and your family enjoy it as much as we do.
- Part One:
- 1 lb. flank steak; trim fat & cut diagonally across grain, ¼” thick slices
- 2 Tbsp. cornstarch
- ¼ c. water
- ¼ c. Soy sauce (low sodium)
- 4 tsp. sugar
- Part Two:
- 6 Tbsp. oyster sauce
- 2 Tbsp. soy sauce (low sodium)
- 2 Tbsp. dry sherry
- 2 Tbsp. water
- 4 tsp. sugar
- 2 tsp. cornstarch
- Part Three:
- 1 Tbsp. vegetable oil, divided
- 1/3 c. diagonally sliced green onions, ½” slices
- 2 Tbsp. minced, peeled fresh ginger
- 6 c. broccoli florets (~3/4 lbs)
- 1 large carrot, julienne cut (or a cup or more of shredded carrots)
- 2 zucchinis, julienne cut
- ¼ c. water
- 6 c. hot rice
- Combine Part One ingredients into a large Ziploc bag.
- Seal & toss gently to coat steak.
- Marinate in refrigerator for 15 minutes.
- Meanwhile, Combine Part Two ingredients in a small bowl; blend well. And set aside for later.
- Next, I like to prep all my veggies, so everything is set and ready to go.
- Remove steak from the bag. Heat 2 tsp. oil in large skillet over high heat. Add steak mixture (part one); stir-fry 2 minutes (or until steak is brown on the outside). Remove from pan & keep warm.
- Reduce heat to medium-high. Add 1 tsp. oil, green onions & ginger; stir-fry 30 sec.
- Stir in broccoli, carrots & zucchini with ¼ c. water. COVER & cook 3 minutes (or until veggies are al dente)
- Return steak to pan & stir in oyster sauce mix (Part two).
- Stir Fry for 2 mins. or until thick and bubbly.
- Serve over rice
* Freeze steak for 30 mins. to make cutting easier. Also, asparagus tastes great in here too.
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