Cook steak strips over high heat in a skillet with vegetable oil for about 1 minute per side, or until browned and cooked through.

Cut the steak into bite-sized pieces, and transfer to a plate and cover with foil.

Add 1 tbsp of vegetable oil to the skillet and cook broccoli over high heat for 30 seconds.  Add water, cover the skillet, and reduce heat to medium.  Cook the broccoli for 2 more minutes or until crisp-tender. Transfer to a paper towel-lined plate.

Add 1 tsp vegetable oil to the skillet and cook bell pepper on high heat until spotty brown, about 1 1/2 minutes.

Stir together garlic, minced ginger, and 1 tsp vegetable oil.

Add garlic mixture to center of skillet and cook for 15-20 seconds until fragrant.  Then mix it together with the bell peppers.

Return broccoli and beef and accumulated juices to the skillet.  Combine.

Whisk together the sauce and pour over broccoli beef mixture, tossing all together until the sauce thickens, about 30 seconds.

Serve over brown rice.

Stir-Fried Beef and Broccoli
Ingredients
Sauce
5 tbsp oyster-flavored sauce (I used clam sauce)
2 tbsp low-sodium chicken broth
1 tbsp dry sherry (I omitted)
1 tbsp light brown sugar
1 tsp toasted sesame oil
1 tsp cornstarch

Beef and Broccoli
1 lb. sirloin steak steak, trimmed and cut into 2-inch wide strips with the grain, then sliced across the grain into 1/8-inch thick slices
3 tbsp soy sauce
3 tbsp peanut or vegetable oil (I used vegetable oil)
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
1 tbsp minced or grated fresh ginger
1 1/4 lbs. broccoli, florets, cut into 1-inch pieces, stems trimmed and sliced thin
1/3 cup water
1 small red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
3 scallions, sliced 1/2 inch thick on the bias

Directions
1.  For the Sauce:  Combine all the ingredients in a small bowl and set aside.
2.  For the Beef and Broccoli:  Toss the beef with the soy sauce in a medium bowl and let marinate for at least 10 minutes or up to 1 hour.  In a small bowl, mix 1 teaspoon of the vegetable oil, the garlic, and ginger together.
3.  Heat 2 teaspoons more vegetable oil in a 12-inch nonstick skillet over high heat until just smoking.  Add half of the beef, break up any clumps, then cook without stirring until beef is browned at the edges, about 1 minute.  Stir the beef and continue to cook until cooked through, about 1 minute longer.  Transfer the beef to a clean bowl and cover with foil to keep warm.  Repeat with 2 teaspoons more vegetable oil and the remaining beef.
4.  Add 1 tablespoon more peanut oil to the skillet and return to high heat until just smoking.  Add the broccoli and cook for 30 seconds.  Add the water, cover the skillet, and lower the heat to medium.  Cook the broccoli until crisp-tender, about 2 minutes.  Transfer the broccoli to a paper towel-lined plate.
5.  Add the remaining 1 teaspoon vegetable oil to the skillet and return to high heat until just smoking.  Add the bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes.  Clear the center of the skillet, add the garlic mixture, and cook, mashing the mixture into the skillet, until fragrant, 15 to 20 seconds.  Stir the garlic mixture into the bell pepper.
6.  Stir in the broccoli and beef with any accumulated juices.  Whisk the sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened, about 30 seconds.  Transfer to a serving platter, sprinkle with the scallions, and serve over brown or white rice.

Serves 4

My mom used to fix Chinese food a lot before I was born. Actually the last time she made stir fry, she was pregnant with me. She was using a wok, which heats up extremely fast, so soy sauce was splattering everywhere. When my Dad walked in from work, he heard her say, “I’m never doing this again”! He thought she was talking about getting pregnant! haha 🙂 In actuality, my mom was referring to the wok.

The recipe for Broccoli Beef comes from the “Steamy Kitchen” cookbook. The beef was very tender, the sauce flavorful, but not overpowering, and the broccoli and rice were perfect complements. Enjoy!

Ingredients for the beef marinade: soy sauce, Chinese rice wine, cornstarch, black pepper

Stir together the soy sauce, rice wine, cornstarch, and pepper. This is the beef marinade.

Add sauce to the beef slices and let stand for 10 minutes.

Stir together the sauce ingredients: oyster sauce, Chinese rice wine, soy sauce, and chicken broth.

Blanch the broccoli in a small pot of boiling water for 2 minutes.

Cook the beef on high heat with cooking oil for about 1 minute. Add the garlic and fry for another 30 seconds to 1 minute until beef is no longer pink. Pour in the sauce and add the blanched broccoli. Bring to a boil. Pour in the cornstarch and cook until the sauce boils and thickens, 30 seconds.

Serve over brown rice.

Broccoli Beef
Ingredients
3/4 lb flank or sirloin, sliced thinly across the grain
3/4 lb broccoli florets
2 tbsp high-heat cooking oil
2 cloves garlic, very finely minced using a garlic press
1 tsp cornstarch, dissolved in 1 tbsp water

For the beef marinade
1 tsp soy sauce
1 tsp Chinese rice wine (or dry sherry)
1/2 tsp cornstarch
1/8 tsp freshly ground black pepper

For the sauce
2 tbsp oyster sauce
1 tsp Chinese rice wine (or dry sherry)
1 tbsp soy sauce
1/4 cup chicken broth

Directions
1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand 10 minutes.
2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
4. Heat a large frying pan or wok over high high until a bead of water sizzles and instantly evaporates upon contact.
5. Add the cooking oil and swirl to coat.
6. Add the beef and immediately spread the beef out all over the surface of the work or pan in a single layer. Let the beef fry undisturbed for 1 minute.
7. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink.
8. Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.