Beef and Broccoli

  • Yield 4 servings

When you want a quick meal with an Asian flare, you can whip up this dish in no time and satisfy your craving.


1/2 pound flank steak
1 teaspoon cornstarch
1 teaspoon soy sauce
1/2 teaspoon garlic salt
2 slices fresh ginger
1 bunch broccoli
4 tablespoons oil
1 1/4 cups water
1/2 tablespoon cornstarch
1/2 tablespoon water
2 teaspoons soy sauce
2 tablespoons oyster-flavored sauce


  1. Slice beef 1/8-inch thick, then into pieces 1×2-inches.  Marinate in cornstarch, soy sauce, garlic salt, and ginger for 1 hour.  Cut broccoli florets into 1-inch stems and 1-inch heads.  Cut stalks diagonally at a 45 degree angle to be 1/4-inch thick and 1 inch long.  Heat 1 tablespoon oil; stir fry beef for 1/2 minutes, or until raw color is gone.  Remove.  Salt broccoli; saute in 3 tablespoons oil over high heat for 1 minute.  Add 1 1/4 cups water.  Cover and simmer for 5 minutes.  Lower heat; stir if necessary to prevent scorching.  Return cooked beef to pan; mix with broccoli.  Add sauce ingredients.  Stir-fry 20 seconds.


Recipe reprinted with permission from the Junior League of Fort Lauderdale’s Sunny Side Up (Fort Lauderdale, Fl., 1980).



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