Tuesday, April 20, 2010

Weekly Recipe: Beef with Broccoli

I'm sure you all know (and love) Ree by now.  If for some reason you've been living under a rock or perhaps you're just new to the blog world (bless your heart), you must check out The Pioneer Woman.  She is a great example of how to do things and how to do them right.  I would love to know what her secret has been - besides the obvious wit, charm, mad writing skills, beauty, etc.  She is a blog phenom and the rest of us are just peons compared to her - ok I'm speaking for myself but I know you would love to be able to give away 12 Kitchen Aid mixers in one day too.

Nonetheless, in addition to the attributes I listed above, she's also a great cook (and homeschool mom and rancher and wife).  One does have to tread lightly as you search through her recipes because the woman loves her some butter and grease!  I try to steer clear of the heart attack on a plate meals but every once in a while she offers something healthy.   This Beef with Broccoli recipe is one of them.  Don't let the small ingredient list deter you.  This is seriously good and it's just a bonus that it's easy.  Ree provides a much more detailed explanation of the recipe so I won't rehash that but I will at least copy it for your convenience.  I used bison flank steak and that made it super tender and oh so tasty!

Jaden's Chinese Beef with Broccoli

1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)
1. In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes (or more) at room temperature.
2. In a small bowl, mix together the ingredients for the Stir-fry Sauce.
3. In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain and remove broccoli from pan.
4. Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
5. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.


  1. Looks fantastic, I just saved it as one to try for when I next have some time to cook (you know, if 5 years or so!)

  2. Sounds delicious and healthy! Ree's blog is so amazing, but I don't venture over much anymore because it mysteriously eats away all my free thanks for sharing!

  3. I have been searching for a good beef with broc recipe and this looks great ... love the short ingredient list. I recently started following her blog as well and echo your thoughts on the heavier recipes. Thanks for sharing!!

  4. I have some yummy flank steak in my freezer that would be perfect for this!! I probably don't look at her recipes enough...due to the butter factor.

  5. Looks amazing! Love beef and broccoli