Beef with Broccoli

My apologies that I have been MIA since Valentine's Day.  My children, as well as myself, got attacked by a horrible viral illness that left us coughing and miserable with fever for a couple of weeks.  Besides a few lingering coughs, it seems that we have overcome yet another round of this stuff and I can speak for all of us in saying, "We are ready for Spring!"

My husband was sweet enough to help me one night with dinner and it was the night that we had beef and broccoli on the menu.  It. Was. Amazing.  We received another head of broccoli in our Bountiful Basket yesterday, and if you haven't already guessed it...yes, this delicious meal has landed on our menu again for this upcoming week.  This was my first attempt at making a beef and broccoli stir fry, like the kind we love to inhale at our favorite little Chinese restaurant, and I have to say I lucked out when I came across this recipe from Rainy Day Gal.  Not only does it taste like it came straight out your favorite take out box, it is even a little better. I hope you enjoy it as much as we did!

Printer friendly version
For the meat marinade you need:
1/2 teaspoon baking soda
1 tsp sugar
1 tablespoon corn starch
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil
1 1/2 pounds of flank steak, sliced into thin pieces

*Whisk together all of the above Ingredients in a large mixing bowl.  Once well blended, toss the sliced steak in the mixture until well coated.  Cover and place in the refrigerator for at least one hour.

After you have let the meat sit in the marinade for one hour, you should go ahead and proceed with the rest of the ingredients.  For this part you will need:

1/2 cup soy sauce
2 tablespoons brown sugar
4 cloves of garlic, minced
2 tablespoons flour
3 tablespoons vegetable oil
2 heads of broccoli, crowns only

1.  In a small bowl, whisk together the first four ingredients until blended and then set aside.
2.  In a large saute pan (or wok if you have one) heat 2 tablespoons of the vegetable oil over high heat until shimmering.  Add your broccoli and saute for 3 minutes, stirring often.  Once your broccoli is sauteed, transfer it to a bowl and set aside.
3.  Carefully add the remaining 1 tablespoon of vegetable oil to your hot pan (your pan will be hot and the oil may pop).  Add the marinated meat and half of your sauce mixture you previously made, and saute for about 5 minutes or until the meat is thoroughly cooked and no longer pink.  Stir in the broccoli and the remaining half of your sauce mixture and saute for one more minute.  Serve hot with steamed white or brown rice.  Makes approximately 4 servings.

*An optional side of eggs rolls and sauteed mushrooms goes wonderful with this dish!