Sure, you could pick up the phone and have your Beef and Broccoli delivered, but this recipe, that throws together super fast, says you don't even need to! And because you're the one preparing it, you can control the heat and how much broccoli or meat you'd like. You'll be so glad you made it yourself.
The recipe starts with a nice piece of flank steak (about a pound or a little more) and it marinates from 2 to 8 hours in ingredients you probably already have on hand. The flank needs to be cut across the grain in thin slices and then chopped into two inch strips first. I promise you, this will be the hardest part of this whole recipe. Having it in smaller pieces allows for the marinade to penetrate the meat better, so this step is crucial. It;s also a good time to chop the broccoli and get it ready for cooking (however you want that done.) I own a steamer but you could just use a steamer basket over some boiling water or you could really cheat and buy it already chopped in the freezer section and pop it in the microwave. The original recipe I was working from wanted the broccoli cooked alongside the meat in one pan, but I have fussy eaters, and so it works for me to cook it on the side and let everyone take what they want.
When it's time to start dinner, get you rice or whatever you are serving the beef and broccoli with going. The actual beef will cook up in a flash, and so you should be ready with everything else. This includes the sauce that will go into the pan at the very end - get that mixed up and set aside before you begin cooking. The recipe calls for a few things that you may not have lying around, like oyster sauce, but everything is generally available at the grocery stores.
In a hot pan, I add vegetable oil and I leave the marinade on the beef when I start to brown it. You could drain it off, but I like the color it adds to the final dish. The beef will start to brown and I move it around to try to get it cooked evenly. It depends on how much beef you are handling and the size of the pan, but I typically cook it for 5 to 7 minutes, where there may still be a touch of pink on the meat.
Push the meat aside and add garlic, ginger and red pepper flake to the pan, cooking it for 20 or 30 seconds before mixing into the beef mixture. Cook another minute or two and then pour in the sauce mix you prepared earlier.
The sauce mix has quite a bit of cornstarch in it, so the high heat of the pan will thicken your sauce pretty quickly. Keep stirring and keep a good eye on your pan because it's not out of the question for the sauce to get too thick.
The dish should form up and thicken in two minutes or so - it's really fast! If the color looks a bit weak - Gravy Master to the rescue! (You know it's my secret weapon in a lot of what I cook.) A tiny bit goes a long way here and does not change the taste of the dish at all - so don;t be afraid to add a 1/2 teaspoon or so if you prefer.
Call everyone to the kitchen because you're now ready to plate! We dish out white rice, top with the beef mixture and then add desired broccoli. You could mix the cooked broccoli into the dish before serving, but we don't all love it the same way, so I find it's best to let people choose for themselves. Extra red pepper flake can also be added at the end to turn up the heat. I also like to top mine with sesame seeds for color and fun.
And that's it! Homemade Beef and Broccoli couldn't be easier, faster or better for you. Compared to take out, you make it fresh and you know exactly what's in it, so that's a win for everyone.
If you give it a try - make sure to come back and comment below and let me know what you thought!
Comments