Asian Beef and Broccoli

CategoryDifficultyIntermediate
Yields6 Servings
Prep Time35 minsCook Time25 minsTotal Time1 hr
 1 ½ lbs flank, skirt, or hanger steak
 2 tbsp cornstarch, divided
Marinade
 2 tsp seasoned rice vinegar
 1 tbsp reduced-sodium soy sauce
 1 tbsp oyster sauce
 1 tsp sesame oil
Sauce
 4 tsp vegetable oil, divided
 ½ cup thinly sliced onion
 2 tbsp minced garlic
 2 tbsp minced fresh ginger
 ⅔ cup cold water
 ⅓ cup reduced-sodium beef broth
 2 tbsp reduced-sodium soy sauce
 1 tbsp oyster sauce
 ½ tsp pepper
 1 lb broccoli florets, cooked
 3 cups jasmine rice or cooked rice noodles
Garnish
 Toasted sesame seeds, sesame oil (optional)
1

MARINADE

Cut beef steak lengthwise in half, then crosswise 1/8 to 1/4 inch thick . Toss beef with 1 tablespoon cornstarch in large bowl. Add marinade ingredients to bowl; toss to evenly coat beef. Cover and marinate in refrigerator 30 minutes.

2

Heat 1 teaspoon vegetable oil in large nonstick skillet on medium-high until hot. Add onion and garlic; stir fry 2 to 3 minutes or until onion begins to brown. Remove from skillet to large bowl. Remove beef from marinade; discard marinade. Heat 1 teaspoon vegetable oil in same skillet until hot. Add a third of the beef with third of ginger; stir-fry 2 to 3 minutes until outside surface of beef is no longer pink. Add to bowl with onion. Repeat twice with remaining oil, beef and ginger.

3

SAUCE

Dissolve remaining 1 tablespoon cornstarch in cold water in small bowl. Set aside. Heat broth, pepper, soy sauce, oyster sauce and corn starch mixture to same skillet. Bring to a boil, stirring constantly, until sauce is thickened and bubbly. Reduce heat; simmer 5 minutes to desired thickness.

4

Add beef mixture and broccoli to skillet. Cook and stir until heated through. Serve over rice or noodles. Garnish with toasted sesame seeds or drizzle with sesame oil, if desired.

Ingredients

 1 ½ lbs flank, skirt, or hanger steak
 2 tbsp cornstarch, divided
Marinade
 2 tsp seasoned rice vinegar
 1 tbsp reduced-sodium soy sauce
 1 tbsp oyster sauce
 1 tsp sesame oil
Sauce
 4 tsp vegetable oil, divided
 ½ cup thinly sliced onion
 2 tbsp minced garlic
 2 tbsp minced fresh ginger
 ⅔ cup cold water
 ⅓ cup reduced-sodium beef broth
 2 tbsp reduced-sodium soy sauce
 1 tbsp oyster sauce
 ½ tsp pepper
 1 lb broccoli florets, cooked
 3 cups jasmine rice or cooked rice noodles
Garnish
 Toasted sesame seeds, sesame oil (optional)

Directions

1

MARINADE

Cut beef steak lengthwise in half, then crosswise 1/8 to 1/4 inch thick . Toss beef with 1 tablespoon cornstarch in large bowl. Add marinade ingredients to bowl; toss to evenly coat beef. Cover and marinate in refrigerator 30 minutes.

2

Heat 1 teaspoon vegetable oil in large nonstick skillet on medium-high until hot. Add onion and garlic; stir fry 2 to 3 minutes or until onion begins to brown. Remove from skillet to large bowl. Remove beef from marinade; discard marinade. Heat 1 teaspoon vegetable oil in same skillet until hot. Add a third of the beef with third of ginger; stir-fry 2 to 3 minutes until outside surface of beef is no longer pink. Add to bowl with onion. Repeat twice with remaining oil, beef and ginger.

3

SAUCE

Dissolve remaining 1 tablespoon cornstarch in cold water in small bowl. Set aside. Heat broth, pepper, soy sauce, oyster sauce and corn starch mixture to same skillet. Bring to a boil, stirring constantly, until sauce is thickened and bubbly. Reduce heat; simmer 5 minutes to desired thickness.

4

Add beef mixture and broccoli to skillet. Cook and stir until heated through. Serve over rice or noodles. Garnish with toasted sesame seeds or drizzle with sesame oil, if desired.

Asian Beef and Broccoli
IngredientsDirections

Recipe and photography courtesy of the National Cattlemen’s Beef Association.