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Sticky Beef & Broccoli Stir-Fry - beef broccoli - Beef Broccoli: whip up this quick and easy stir-fry recipe in less than 30 minutes. Enjoy tender flank steak,

Sticky Beef & Broccoli Stir-Fry

Beef Broccoli: whip up this quick and easy stir-fry recipe in less than 30 minutes. Enjoy tender flank steak, crisp broccoli, and a savory, sticky sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 teaspoons vegetable or canola oil (divided)
  • 12 oz broccoli florets
  • cooked rice (for serving)
  • 1-1 /2 - 1-3/4 lbs flank steak (sliced very thin against the grain)
  • 2 tablespoons gluten free reduced-sodium Tamari (or soy sauce if not GF)
  • 2 tablespoons cornstarch
  • salt and pepper (to taste)
  • 2/3 cup water
  • 1/3 cup gluten free reduced-sodium Tamari (or soy sauce if not GF)

Method
 

  1. Add the thinly sliced flank steak to a gallon-size Ziplock bag, drizzle with 2 Tablespoons Tamari, sprinkle on 2 Tablespoons cornstarch, and season with salt and pepper. Seal the bag and squish to coat evenly. Refrigerate for up to an hour.
  2. Whisk 2 Tablespoons cornstarch with half the water in a small bowl. Add 1/3 cup Tamari and whisk again to combine.
  3. Steam 12 oz broccoli florets in a steamer basket over boiling water for 5-7 minutes until tender.
  4. Heat 2 teaspoons oil in a large wok over high heat. Sear 1/3 of the beef until deep golden brown, then stir-fry until just cooked through. Remove to a plate.
  5. Heat 1 teaspoon oil and repeat searing and stir-frying with another 1/3 of the beef. Remove to the plate.
  6. Heat the remaining 1 teaspoon oil and sear and stir-fry the last batch of beef. Remove to the plate.
  7. Return the pan to medium heat. Whisk the sauce again, then add to the pan. Stir for 1 minute until slightly thickened, then add the beef and cook for 1-2 more minutes until the sauce is fully thickened.

Notes

- For extra tender beef, slice it against the grain as thinly as possible. Freezing the steak for 15-20 minutes beforehand makes it much easier to slice.
- Ensure your wok or skillet is screaming hot before adding the beef. This is crucial for achieving a good sear and preventing the beef from steaming.
- To avoid a grainy sauce, make sure to whisk the cornstarch and water thoroughly before adding it to the pan, and whisk again just before pouring in the sauce mixture.
- Cook beef to an internal temperature of 145°F (63°C) for medium-rare, allowing it to rest for 3 minutes before serving.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.