Amazing Beef and Broccoli

I have had such a busy, but fun, week. On Tuesday, my softball team won the championship game for our intramural league. On Thursday a bunch of us went out country dancing… (Sam and I attempted it at best). Friday, we had party barge to go to which lasted all day, and then we went to 6th street afterwards. Saturday we had our senior banquet which ended at 6th street with an open bar. Sunday, we lounged at the pool and then went bowling at the Highball. Monday we floated the river in San Marcos, and Tuesday Sam and I went to see the Avengers at the Alamo Drafthouse, then I got drinks with some friends at Cain and Ables. Today we are going to kayak or stand up paddle board at Lady Bird Lake. I love Austin. After graduation I am going to be dead tired and broke… but it’s worth it.

As for this beef and broccoli, it was delicious. In fact, one of my new favorite Asian dishes now. I got this recipe from a blog called Mels Kitchen Cafe… make sure you stop by and check it out, it’s one of my favorite blogs.

Here are the ingredients for the sauce…

So basically, I just mixed up all the sauce ingredients and set it aside to use later.

Here are the ingredients for the beef and broccoli…

First I combined my meat and soy sauce together and let it marinate for about 10 minutes in the fridge.

Then I chopped up my broccoli.

In another bowl I combined the garlic, ginger, and canola oil.

Then I heated some canola oil in a skilled and added the beef for about 1-2 minutes until the beef was browned. I did this with half the beef at a time to avoid overcrowding the pan.

Next I heated some more canola oil to the skilled and added the broccoli to cook for about 30 seconds. Then I added some water and covered the pan and steamed the broccoli for about 2 minutes.

Finally, I added the garlic and ginger mixture to the skilled as well as the beef and sauce and heated all the components together.

The Best Broccoli Beef
Thanks to Mels Kitchen Cafe for this recipe!


✔ 1 tablespoon rice wine vinegar
✔ 2 tablespoons low-sodium chicken broth
✔ 5 tablespoons oyster sauce
✔ 2 tablespoons light brown sugar
✔ 1 teaspoon toasted sesame oil
✔ 2 teaspoons cornstarch

Beef and Broccoli:
✔ 3 tablespoons soy sauce
✔ 1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
✔ 6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
✔ 1-inch piece fresh ginger, minced (about 1 tablespoon)
✔ 1 teaspoon peanut oil or vegetable oil, plus extra for cooking
✔ 1 1/4 pounds broccoli, cut into bite-sized pieces
✔ 1/3 cup water
✔ 3 medium scallions, sliced 1/2-inch thick on diagonal, optional


In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve.

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