Stir-Fried Beef and Broccoli

Recipe from: pictureperfectmeals
Image credit: Cheryl and Adam

Stir-Fried Beef and Broccoli

“I like to use flank steak for the beef in this recipe. To make the meat easier to slice thinly, freeze it until firm, about 30 minutes.” Cheryl and Adam

Ingredients:

For the sauce:

2 tablespoons black vinegar

¼ cup soy sauce

2 teaspoons ground ginger

1 tablespoon cornstarch

1 tablespoon hoisin sauce

1 tablespoon honey

1 tablespoon light brown sugar

½ teaspoon red pepper flakes

2 tablespoons beef stock

1 tablespoon freshly squeezed orange juice

For the beef:

2 tablespoons cornstarch

½ teaspoon garlic powder

1 pound stir-fry beef, thinly sliced into bite-sized pieces

¼ cup peanut oil

1 small sweet onion, peeled and thinly sliced

1-1/2 cups broccoli florets

½ red peppers cut into strips

Kosher salt and freshly ground black pepper

2 tablespoons beef stock

Toasted sesame seeds, for garnish

Instructions:

In a bowl, combine the sauce ingredients and whisk until blended.

Set aside.

In another bowl, whisk together the cornstarch and the garlic powder; add the beef, tossing to 

coat completely.

Heat the oil in a wok or large sauté pan over medium-high heat until the oil runs easily, but is not 

smoking.

Add the beef, cook for several minutes until well-browned, stirring, moving the beef around very 

frequently.

Push the beef to the sloped sides of the wok to clear the center (if using a sauté pan, remove 

the beef to a bowl); add the onion, broccoli and pepper to the wok, lightly season with some salt and pepper; stir in the beef stock and continue to stir-fry until vegetables are tender-crisp, about 1 to 2 minutes.

Add the beef back to the wok and pour in the sauce.

Continue to cook and stir until the sauce has thickened, 1 to 2 minutes more.

Sprinkle over some toasted sesame seeds and serve right away.

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