Beef and Broccoli Recipe

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 42 minutes

Ingrédients

1 tablespoon hoisin sauce

2 teaspoons cornstarch

1 teaspoon sriracha

7 tablespoons oyster sauce

6 tablespoons light brown sugar

6 tablespoons beef broth (low sodium is best)

2 tablespoons rice wine (NOT rice vinegar)

2 teaspoons sesame oil

2 teaspoons cornstarch

2 teaspoons soy sauce

1 teaspoon sriracha

1 teaspoon hoisin sauce

½ teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

1 pound flank steak (sliced thinly across the grain)

2 tablespoons vegetable oil (divided use)

4 cups broccoli florets

1 ½ tablespoons minced garlic

1 tablespoon fresh ginger (minced)

⅓ cup water

sliced green onions (for garnish)

sesame seeds (for garnish)

Instructions

In a small bowl, combine sliced flank steak with all marinade ingredients. Let rest at room temperature for at least 15 minutes or refrigerate for up to 4 hours.

In a separate bowl, whisk together all ingredients and set aside. Gather all stir-fry ingredients and set aside.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, in batches if needed, and cook for about 2 minutes, stirring halfway through. Transfer cooked beef to a plate.

Add 1 tablespoon vegetable oil to same skillet and add the broccoli florets. Cook the broccoli for 1 minute, then add water and cover the skillet to steam the broccoli for approximately 2-3 minutes, or until tender-crisp. Transfer the broccoli to the plate with the beef.

If needed, add a small drizzle of vegetable oil to the same skillet, then add garlic and ginger. Cook for 30 seconds, being careful not to burn the garlic. Add cooked beef and broccoli to the skillet and stir to combine.

Whisk sauce ingredients again to make sure they're combined, then add them to the skillet. Cook everything for 1-2 minutes, stirring until sauce is thickened and the beef and broccoli are coated.

Remove from heat and sprinkle with green onions and sesame seeds if desired and serve. Can be served as is, or over white rice.

Nutrition

• Calories: 356 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 8 g
• Cholestérol: 68 mg
• Sodium: 1562 mg
• Glucides Totaux: 27 g
• Sucres Totaux: 18 g
• Protéines: 25 g