On average, Dave and I order takeout or eat out at a restaurant maybe once a week, sometimes even less than that. It used to be a whole lot more often, but as you get older you really start to understand how expensive it is to dine out all the time! Over time I’ve begun to replicate some “take-out” dishes that we like to eat, making my own homemade, healthier versions of them. One of the Chinese food dishes that I’ve done that to is Beef and Broccoli Stir Fry.
Beef and Broccoli is usually very decadent when you order it from a Chinese restaurant. The sauce is really thick, often very oily, and typically contains corn starch or flour as a thickener. Using corn starch or flour to thicken a sauce is not bad all the time (like when you’re making a roux), but sometimes it’s just a shortcut that cuts down on time, cost, and unfortunately, natural delicious flavor. I love that when I make this version of beef and broccoli stir fry that I don’t have to add any corn starch or flour or sacrifice flavor either. As a result, this recipe tastes and feels lighter than the take-out version but just as good!
This has become one of my favorite beef recipes in general and one that I make almost once a month. It’s fast, easy, and I always have the ingredients on hand and all I need to do is get the fresh meat and produce before I make it. Pay close attention to how to sear your meat so that your beef comes out extra tender!
1 lb of beef sirloin strips, cut into small thin strips against the grain
1 head of broccoli, chopped into florets
2 Tablespoons of soy sauce
1 Tablespoon of oyster sauce
2 Teaspoons of rice wine vinegar
2 Teaspoons of honey
1 Teaspoon of all spice
1/2 Teaspoon of salt
1/2 Teaspoon of pepper
1/2 cup of beef stock
1 teaspoon of minced garlic
1 tablespoon vegetable oil
- Marinate beef strips in marinade of soy sauce, rice wine vinegar, all spice, half of the honey (1 teaspoon) and salt and pepper, for 15-30 minutes.
- Place a small amount of vegetable oil in a wok or large sauté pan and bring up to high heat until oil is sizzling hot. Carefully place beef into the pan in a single layer so that all pieces are touching the pan, and make sure to shake off any excess marinading liquid before bringing to the pan. Leave the beef to cook on one side for 2-3 minutes, and DO NOT move the beef around in the pan until ready to flip. Flip beef strips and cook another 2-3 minutes. Since the beef should be pretty thin and the heat is high, be careful not to overcook. Remove beef from pan and set aside, leaving any juices left in the pan.
- Add beef stock, remaining honey and minced garlic to the pan and cook for 2-3 minutes to reduce liquid slightly. This step saves you from needing to add any corn starch or flour.
- Add broccoli florets and cook for 2-4 minutes or until broccoli has reached the doneness you like.
- Add beef and mix all together. Serve with steamed rice or noodles and enjoy!