Beef and Broccoli has always been one of my favorite dishes. I first posted Beef and Broccoli like 10 years ago. I have tweaked the recipe and sauce and it’s even better now! I used to make it in a wok but anymore I use my large electric skillet because it has more surface area and everything cooks more evenly. This makes a big batch but it is one of those meals that everyone loves.
Sometimes I roast the vegetables in the oven to speed things up. While they are roasting I cook the beef and then it all gets tossed together with the sauce.
Ingredients
- 2 pounds thinly sliced steak (carna asada steak is my go-to. It is usually flank or skirt steak and often available already sliced)
- 1-3 teaspoons oil (I use olive oil and don’t taste it in the final dish)
- 10 cups broccoli florets
- 3 carrots sliced 1/4 inch thick (approx. 2 cups)
- 1 onion, sliced lengthwise 1/4 -1/2″
- 6 garlic cloves, minced
- 1 Tablespoon sesame seeds
For Sauce:
- 2/3 cup cold water
- 1/4 cup cornstarch
- 1/2 cup oyster sauce
- 1 Tablespoon sesame oil
- 1/3 cup soy sauce
- 3 Tablespoons brown sugar
- 1 teaspoon grated ginger
Instructions
Make the sauce:
- Whisk together the water and cornstarch in a medium bowl. Add remaining ingredients and whisk to combine. Set aside.
Make the stir fry:
- Heat oil in a large skillet or wok over medium high heat.
- Stir fry steak working in batches. Set aside.
- Add broccoli and carrots to pan along with 1/2 cup water. Cover for about 3 to 5 minutes or until vegetables are tender.*
- Remove lid and add onion and garlic. (If your skillet is smaller remove broccoli and carrots first)
- Stir fry until onions are tender, using a drizzle of oil if needed.
- Add back the steak and the sauce and broccoli if removed. Stir to coat and heat throughout.
- The sauce will thicken quickly. Top with sesame seeds and serve.
*Sometimes I place the broccoli, carrots, and onions on a large baking sheet and roast at 450 degrees for approx. 10 minutes or until roasted and then add to the dish. If I put it in the oven first it’s usually ready when I’m done cooking the steak.
