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The Best Beef & Broccoli Recipe Ever!


  • Author: Kristi Clover
  • Yield: 6 1x

Description

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.


Ingredients

  • 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

Instructions

  1. Combine Part One ingredients into a large Ziploc bag.
  2. Seal & toss gently to coat steak.
  3. Marinate in refrigerator for 15 minutes.
  4. Meanwhile, Combine Part Two ingredients in a small bowl; blend well. And set aside for later.
  5. Next, I like to prep all my veggies, so everything is set and ready to go.
  6. 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.
  7. Reduce heat to medium-high. Add 1 tsp. oil, green onions & ginger; stir-fry 30 sec.
  8. Stir in broccoli, carrots & zucchini with ¼ c. water. COVER & cook 3 minutes (or until veggies are al dente)
  9. Return steak to pan & stir in oyster sauce mix (Part two).
  10. Stir Fry for 2 mins. or until thick and bubbly.
  11. Serve over rice

Notes

* Freeze steak for 30 mins. to make cutting easier. Also, asparagus tastes great in here too.

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