Recipe courtesy of Jeff Mauro
Beef and Broccoli Stir Fry
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- Level: Easy
- Total: 1 hr 20 min (not including freezing time)
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 464
- Total Fat
- 25 g
- Saturated Fat
- 5 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 14 g
- Protein
- 30 g
- Cholesterol
- 78 mg
- Sodium
- 1774 mg
This is almost a weekly go-to in the Mauro house. Lorenzo loves it, it’s healthy and you can really put your own spin on it by adding whatever veggies your little verdant heart desires. The key is in the timing of everything and not being tempted to overcook the steak. Get that pan or wok hot and sear it HARD, but still pink. This will ensure tender meat every time.
- Level: Easy
- Total: 1 hr 20 min (not including freezing time)
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 464
- Total Fat
- 25 g
- Saturated Fat
- 5 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 14 g
- Protein
- 30 g
- Cholesterol
- 78 mg
- Sodium
- 1774 mg
Ingredients
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Directions
- Bring a small saucepan of water to a boil. Add the broccoli and cook until bright green and knife-tender, 5 to 6 minutes. Drain and place in a bowl of ice water until chilled, then drain and set aside.
- Whisk together the hoisin, oyster sauce, soy sauce, cornstarch and sugar. Set aside half of the marinade for later. Remove the flank steak from the freezer and slice lengthwise into three even strips. Slice each strip into 1/4-inch slices. Place the slices in a bowl with the baking powder and half of the marinade. Mix thoroughly, then let it chill out in the fridge for at least 30 to 45 minutes or up to 1 day.
- Heat a large nonstick skillet or wok over medium-high heat. Add about 1 1/2 tablespoons vegetable oil. Place about half the beef into the skillet and let it saute, hard and fast, without moving, until caramelized on one side, 3 to 4 minutes. Toss and saute until slightly pink, another 1 to 2 minutes. Scoop out directly onto a sheet pan. Wipe out the skillet and repeat with a second batch of oil and beef.
- Whisk together the remaining half of the marinade with the chicken stock.
- In a now empty skillet, place the remaining tablespoon vegetable oil and add the scallion whites; sauté for 2 to 3 minutes. Add the ginger and garlic, then the drained broccoli, Fresno chiles and the second half of the marinade. Toss, then cover and let it simmer for about a minute.
- Add the beef along with any accumulated juices and the scallion greens. Take off the heat and toss until combined. Place on a plate and top with a good sprinkling of toasted sesame seeds.
