After going to P.F. Chang’s last weekend and writing a review raving about their red wine braised beef, all I could think about was how I could stuff more veggies and rice and sauce and beef into my face. Kind of ridiculous, really.
But that’s okay because now I have a killer beef and broccoli stir fry recipe for a super quick weeknight meal that my family can’t get enough of. Well, at least most of us were fans. My 3 yr. old would be in heaven if I let her exclusively eat cheese, apple sauce and peanut butter sandwiches for the rest of her life. The whole “you’re a big hungry giant, let’s eat some little tiny trees!” bit doesn’t even work on her. She just looks at me like I’m an idiot and asks for more applesauce. #momproblems
To make life super simple, I started out with a package of pre-cut beef strips labeled “beef for stir-fry” which is usually pretty easy to find in your grocer’s meat aisle. Top sirloin cut across the grain is a good choice for this if you can’t find any already cut for you. A quick sauce is made by combining soy sauce, sugar, mirin, garlic, red pepper flakes, and corn starch.
I like to lightly cook my broccoli before throwing it into the stir-fry pan so that I don’t end up with raw broccoli and/or over-cooked and chewy meat. Just a saute pan with a lid and a little bit of water in the pan does the trick to steam the florets until just tender and bright green.
In a wok or large saute pan, heat a tablespoon of oil and quickly brown the meat, stirring often and working in batches if needed– about 3-4 minutes each batch. Remove the meat from the pan and set aside. Add the sauce to the hot pan, bring to a simmer and stir in the cooked meat and broccoli.
Give it a stir to make sure the beef and broccoli are well coated in the sauce and serve over rice.
- 1/2 C soy sauce
- 1/2 C sugar
- 2 tbsp mirin (sweet cooking rice wine)
- 1 clove garlic, minced
- 1 tbsp corn starch
- 1/8 tsp red pepper flakes
- 1 tsp sesame oil
- 1 1/2 lbs
- 1 lb fresh broccoli, cut into florets
- 2 tbsp vegetable oil
- Whisk the soy sauce, sugar,mirin, garlic, cornstarch, red pepper flakes, and sesame oil together and set aside.
- In a saute pan with a lid, steam broccoli florets w/ ¼ C of water over med-high heat until just tender and bright green. Remove from the heat and set aside.
- Heat 1-2 tbsp of oil in a large skillet or wok over medium high heat and and brown the meat, about 3-4 minutes, then transfer to a bowl. Working in batches if needed.
- Re-stir the sauce and pour into hot skillet, scraping any brown bits from the pan and bring to a simmer. Cook until thickened- about 2 minutes.
- Add beef and broccoli to the sauce, stirring to coat until hot. Serve with rice.
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