Beef with broccoli is not something that I would typically order at a Chinese restaurant. The sauce can be heavy, and I prefer my broccoli on the crisp side. However, I love homemade beef with broccoli!

I always use the recipe from The Steamy Kitchen Cookbook, which advises you to steam the broccoli separately then toss it with the sauce. It’s a great way to make sure that your broccoli remains bright green and perfectly cooked!

I used flank steak this time, but I have used presliced meat from the Japanese market (for stir fry), and it makes this an even quicker dish. I served mine over brown rice, but you can use white rice or chow mein.  (Brown rice also takes 50 minutes to cook, so it’s not ideal for a quick dinner.)

Beef with Broccoli
(Adapted from The Steamy Kitchen Cookbook)

1 lb flank steak, sliced across the grain into thin slices
1 1/2 lb broccoli, cut into florets
kosher salt
1 T vegetable oil
2 cloves garlic, minced

For the marinade:
1 1/2 tsp soy sauce
1 tsp cornstarch
1/2 tsp vegetable oil
black pepper

For the stir-fry:
3 T oyster sauce
2 tsp sherry
2 tsp balsamic vinegar

Combine the marinade ingredients, then marinate the beef for 15 minutes.

To steam the broccoli, place it in a microwavable bowl with an inch of water and season with salt. Cover with a plate. Microwave it on high for 2-3 minutes, until the broccoli is tender but still a little bit crunchy. Drain the broccoli and rinse it with cold water.

Heat the oil in a large saute pan or wok over medium high heat. Add the garlic and beef in a single layer, and brown the beef on both sides. Add the stir-fry sauce, and cook until the sauce is a little bit thick. Finally, add the cooked broccoli to the pan and toss in the sauce.