This classic Chinese recipe can be made in less time than it takes to order take-out. Stir-frying is all about layering flavor. Cooking the broccoli in the pan after browning the beef coats it with the flavorful caramelized bits from the pan bottom as it steams. Adding aromatics like ginger, garlic, red pepper flakes to the pan just before tossing all the ingredients together allows the flavors to really bloom and come together. Serve this stir-fry over rice or rice noodles, or spoon it inside large Bibb lettuce leaves for savory lettuce wraps. Leftovers are a next-day gift!
Ingredients
2½ tbsp cornstarch, divided
¼ tsp table salt
¾ lb uncooked lean trimmed sirloin beef, thinly sliced against the grain
2 tsp canola oil
1 cup reduced-sodium chicken broth, divided
5 cups uncooked broccoli, florets (about a 12 oz bag)
1 tbsp ginger root, fresh, minced
2 tsp minced garlic
¼ tsp red pepper flakes, or to taste
¼ cup water
¼ cup low sodium soy sauce
Instructions
On a plate, combine 2 tablespoons of cornstarch and salt; add beef and toss to coat.
Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.
Add 1/2 cup broth to the same pan; stir to loosen any bits of food on the bottom of the pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon of water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover the pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
In a cup, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
Return beef and accumulated juices to pan; toss to coat. Serve.
Serving Size: Yields about 1 1/4 cups per serving of Beef and Broccoli Stir-Fry.
