Byerly's Excellent Beef and Broccoli

“Got this recipe from the on-staff nutritionist of an upscale grocery store where I live. I've tried many beef/broccoli and beef/peppers recipes and this one was a hands down hit with my 7, 12 and 16 yr-olds, not to mention my DH. There are no onions or mushrooms in this recipe for my kids to pick out, yet it was very tasty. You can add all sorts of alternative ingredients, (like onions and mushrooms, but it doesn't need it). I make the marinade, do all the chopping and cook the broccoli early in the day so I can quickly cook it at night. Prep Hint: a semi-frozen steak is much easier to slice. Garlic, Ginger, Peppers, Broccoli amounts can all be adjusted to your taste.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine Soy Sauce, Oyster Sauce, Sherry, Corn Starch and Sugar.
  2. Marinate the cut steak in mixture for 30 minutes.
  3. Stir-fry (or skillet-fry) the Broccoli in 2 Tbsp Peanut oil over medium-high heat for 2-4 minutes.
  4. Add Broth and cook, covered until crisp and tender, approximately 1-2 minutes. Remove from skillet.
  5. In same wok or skillet, heat remaining 2 Tbsp oil over high heat; stir in Garlic, Ginger and Red Pepper.
  6. Add Steak and marinade.
  7. Stir-fry, turning constantly, until lightly browned, approximately 2-4 minute
  8. Return broccoli to the wok or skillet, and heat through.
  9. If the sauce is too thick, or you want to make more sauce, just add in more broth. I used more than the 2 tablespoons.
  10. Serve over your favorite rice or Asian noodles, garnish with Chow Mein Noodles and chopped Scallions.

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