Beef with Broccoli

Easy version of Chinese take out; requires only short marinade time to make the beef fork-tender. Serve over white or brown rice.

Yield: 4 servings
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  • 1/2 teaspoon(s) baking soda
  • 1 teaspoon(s) sugar
  • 1 tablespoon(s) cornstarch
  • 1 tablespoon(s) low-sodium soy sauce
  • 1 tablespoon(s) water
  • 2 tablespoon(s) vegetable oil
  • 1 1/2 pound(s) flank steak, sliced into thin strips
  • 1/2 cup(s) low-sodium soy sauce (do not used regular as final result will be too salty)
  • 2 tablespoon(s) brown sugar
  • 4 clove(s) garlic, minced
  • 2 tablespoon(s) flour
  • 1 tablespoon(s) sherry
  • 3 tablespoon(s) vegetable oil
  • 2 head(s) broccoli, crowns only


  1. 1. Whisk first 6 ingredients (through the first vegetable oil) together in large bowl. Stir flank steak strips into the marinade to coat. Cover and refrigerate for at least 1 hour then proceed with step 2.

  2. 2. When ready for dinner, in a small bowl, stir together the soy sauce, brown sugar, garlic, flour, and sherry until smooth. Set aside.

  3. 3. In large wok or saute pan, heat 2 Tb vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

  4. 4. Carefully add the remaining Tb of oil to the hot pan. Add the marinated meat and half the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.
February 2013

This recipe is a personal recipe added by Elsiekay and has not been tested or endorsed by MyRecipes.

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