Spicy Broccoli with Beef
Kitchen Tested 
- Yield 4 servings
- Prep 5 mins
- Cook 15 mins
A Chinese restaurant stir-fry is easy to make at home.
Mark Boughton
Ingredients
- Marinade, Meat and Vegetables:
- 2 tablespoons dry sherry
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 3/4 pound flank steak, frozen 15 minutes, halved lengthwise, and sliced thinly across the grain
- 1 tablespoon canola oil, divided
- 1/4 cup thinly sliced green onions
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon red pepper flakes
- 6 cups broccoli florets
- 1/4 cup lower-sodium chicken stock
- Sauce:
- 2 tablespoons oyster sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
Instructions
- To prepare marinade, combine sherry, soy sauce, cornstarch and sugar in a medium bowl. Add sliced beef; toss gently. Refrigerate 15 to 30 minutes.
- Heat a 12-inch skillet over high heat until very hot. Add 1 teaspoon canola oil; swirl quickly to coat pan. Add half the beef. Cook, without stirring, 1 minute. Remove beef from pan (it will still be pink in places). Repeat with 1 teaspoon oil and remaining beef. Cover beef loosely.
- Add remaining 1 teaspoon oil to pan. Add green onions, garlic, ginger and red pepper; sauté until just fragrant, about 45 seconds. Add broccoli and 1⁄4 cup broth. Cover and steam 5 to 6 minutes.
- To prepare sauce, combine all ingredients in a small jar; shake well.
- When broccoli is crisp-tender, add beef and sauce. Toss gently, cooking until sauce thickens slightly.
—Recipe by Laraine Perri
