Everyone here was in the mood for some type of Asian Stir Fry. Seeing as we have no Chinese restaurants even close, I decided on this Broccoli and Beef Stir Fry Recipe. This is a simple recipe that doesn’t call for many ingredients so there is a good chance you may have most of them on hand already. There is a short marinade time involved but it works out pretty well because it gives you the time to get the garlic, ginger, and broccoli ready for the pan. You can use this dish as a standalone, or serve it over rice, which worked out well for me for dinner.
If you and your family are in the mood for Asian cuisine give this Broccoli and Beef Stir Fry Recipe a try; it’s simple and good. Enjoy
- 1 pound sirloin or flank steak
- 4 tablespoons soy sauce
- 2 tablespoons dry Sherry
- 1 teaspoon cornstarch
- 1 bunch fresh broccoli (Slice florets)
- 2 garlic cloves (minced)
- 2 slices fresh ginger (finely minced)
- 2 tablespoons vegetable oil
- Slice the steak into thin strips. (About 1/ 8 inch)
- Place the steak strips into a disposable plastic bag or reusable container; then add the soy sauce, sherry, and cornstarch and mix thoroughly to combine. (if you us a plastic bag-seal the bag and work the mixture from the outside with your hands to combine)Marinade for 15-30 minutes.
- in a large skillet or wok add the oil, minced garlic, and ginger. Cook on medium high heat for about 20 seconds.(This cooks fast so be careful not to overcook) Add the beef mixture, stirring constantly until beef is no longer pink inside. Add the broccoli florets and stir fry for an additional 5 minutes. Broccoli will be dark green and crisp.
- Serve as a standalone dish or over hot rice.