A tasty stirfry from Everyday Food, made even faster because of the few ingredients.
Beef and Broccoli Stirfry
3 T. EACH soy sauce AND apple juice
1 T. EACH cider vinegar (I used apple) AND sugar
3–4 garlic cloves, finely minced
Freshly ground pepper (to taste – about 1/4 t.)
about 1 lb. flank or other cheaper cut of steak, cut into strips across the grain
1 T. corn starch
1 good-sized head of broccoli, trimmed and cut into bit-sized pieces
1 c. water
In a medium bowl, whisk together the marinade ingredients, add the meat and let sit for at least 15 minutes. Transfer the meat to a plate and reserve the marinade.
Heat a bit of oil in a large, non-stick skillet and cook the meat until slightly browned all over – about 2 minutes. Transfer the meat to a plate.
Add about a 1/2 c. of water to the pan, make sure all of the browned meat bits are scraped up and then pour all of the water mixture into the reserved marinade and whisk with the corn starch.
Using the same skillet, add a bit of oil and cook the broccoli for about 2 minutes, stirring constantly. Add a 1/2 c. of water and let it simmer for another 2 minutes – the broccoli will still be quite crisp, but it will get cooked more as the sauce is brought to a boil.
Add the stirred marinade to the pan, bring to a boil and cook for about a minute until thickened. Return the meat to the pan, toss to coat and to heat it up and serve immediately over rice.
We also liked ours seasoned with red pepper flakes, but left it simple for the girls.
- Category: Beef, Broccoli, Stir fry