Garlicky Beef & Broccoli

It’s been a busy couple of days, as you may have noticed in my lack of posting. With a million things going on at work and getting excited to visit Boston to see my family and some very dear friends later this week, a lot of things have slipped through the cracks. I’m behind on my running schedule, most of the housework, laundry, and I haven’t thought too much about dinner. The perfect solution is a yummy and easy stir fry.

Easy is definitely a key word. I used ingredients I already had on hand to make the sauce (though I had to pick up some new soy sauce as we’d run out), and I even spent an extra few cents a pound for beef that was already cut into perfect stir fry strips. Now that I think of it, I should have gone with frozen broccoli to really take all the work ut of it… maybe next time.

This meal comes together in about 20 minutes, just long enough to cook up your rice while everything else is prepared. Despite the short cook time, the end result is a sticky, garlicky stir fry sauce with just a hint of heat. The bean sprouts add a lot of crunch to the dish and keep the meal from feeling too heavy, they’re very fresh and very delicious. I would recommend adding them just before serving even for the leftovers so that they don’t become soggy and stay nice and crisp.

Garlicky Beef & Broccoli

  • 2 pounds flank steak, cut into strips
  • 5 cloves garlic, minced
  • 4 tbsp soy sauce, divided
  • 3 tbsp rice wine vinegar, divided
  • 1/4 cup hoisin sauce
  • 2 tbsp oyster sauce
  • 1 tsp red pepper flake
  • 1 tsp sugar
  • 2 tsp sweet thai chili sauce
  • 1 cup water
  • 1 beef bouillon cube
  • 1 head broccoli, cut into florets
  • 1 tbsp vegetable oil
  •  1 1/2 cups bean sprouts
  • 1/2 tsp sesame oil
  • jasmine rice, for serving

Marinate the beef in the garlic, 2 tbsp of soy sauce, and 1 tbsp of rice wine vinegar. Mix well and set aside while you continue to prepare the meal.

In a small bowl, mix the remaining soy sauce and rice wine vinegar with the hoisin sauce, oyster sauce, red pepper flake, sugar, and thai chili sauce then set aside.

Heat the water in a large skillet and when it just starts to bubble, add the bouillon cube until it’s disolved. Add the broccoli and cover. Steam the broccoli for 4-5 minutes and then set it aside discarding any remaining liquid.

Return the skillet to the stove and heat the oil. When the oil is smoking hot, add the beef and stir fry for a few minutes until the beef is cooked through. Then, add the sauce and broccoli, stirring for another moment or two until everything is combined.

Just before serving, toss in the bean sprouts and drizzle a little sesame oil over the top. Serve up the beef and broccoli over jasmine rice.


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