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beef-and-broccoli-stir-fry-cast-iron-skillet

Beef and Broccoli Stir Fry

Easy homemade beef and broccoli with tender velveted beef strips and crisp broccoli florets in a perfectly balanced savory sauce. Faster and cheaper than takeout and ready in under an hour.
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Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian-American, Chinese
Calories: 313
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak or flat iron, skirt, sirloin, or ribeye
  • 1 lb broccoli florets from about 2 medium heads
  • 1.5 tbsp cornstarch for marinade
  • 4.5 tbsp low-sodium soy sauce for marinade
  • 0.5 cup Shaoxing cooking wine plus 1 tbsp; or substitute dry sherry
  • 3 tbsp brown sugar for sauce
  • 1 tbsp cornstarch for sauce
  • 3 tbsp oyster sauce for sauce; omit for shellfish allergy and add extra hoisin
  • 0.33 cup hoisin sauce for sauce
  • 2 tsp sesame oil for sauce
  • 1.5 tsp Sambal Oelek chili garlic sauce for sauce; adjust to taste
  • 0.75 tsp freshly ground black pepper for sauce
  • 0.75 tsp kosher salt for sauce; reduce if using regular soy sauce
  • 2 tbsp vegetable oil divided for searing beef and broccoli
  • 2 tbsp sesame oil divided for searing beef and broccoli
  • 1 batch white rice cooked, for serving
  • 1 bunch green onions sliced, for garnish
  • 2 tbsp sesame seeds toasted, for garnish
  • 1 pinch crushed red pepper flakes for garnish

Equipment

  • Cast iron skillet or large wok
  • Medium mixing bowl
  • Small mixing bowl
  • Tongs

Method
 

  1. Place beef in the freezer for 30 minutes to firm it up for thin slicing.
  2. Break broccoli into evenly sized florets totaling about 1 pound.
  3. Whisk together cornstarch, low-sodium soy sauce, and Shaoxing wine in a medium bowl to make the marinade.
  4. Remove beef from freezer. Make one long cut with the grain to shorten strips, then slice against the grain no more than 1/4 inch thick. Add to marinade, stir to coat, and marinate for 20 minutes.
  5. Whisk all sauce ingredients together in a small bowl. Start cooking rice now.
  6. Heat cast iron skillet over medium-high heat. Add 1 tbsp vegetable oil and 1 tbsp sesame oil. Sear beef strips in a single layer for 60 to 90 seconds per side until browned. Work in batches, never crowding the pan. Remove to a plate.
  7. Add remaining vegetable and sesame oil to skillet. Add broccoli florets and stir constantly for 2 minutes until deep green and crisp-tender. Add water 1 tablespoon at a time (3 to 5 tbsp) as pan dries to help steam the broccoli.
  8. Return beef to skillet with broccoli. Pour all sauce over top and stir quickly to coat. Turn off heat immediately and remove pan from burner.
  9. Serve hot over white rice. Garnish with green onions, sesame seeds, and red pepper flakes.

Notes

Do not freeze leftovers as the broccoli texture suffers. Store in an airtight container in the fridge for up to 5 days. For shellfish allergy, omit oyster sauce and add 1 to 2 extra tbsp of hoisin sauce. If using regular soy sauce instead of low-sodium, omit the added kosher salt.