Beef and Broccoli

(2-3 servings)

I enjoyed the tofu and broccoli so much last week I decided to make the dish again, but with beef this time. The beef was marinated  and I added some sesame seeds and ketchup to the sauce to change it up a touch.


1/4 lb beef skirt steak
1 tbsp rice wine or sherry
1 tsp low sodium soy sauce
1 tbsp cornstarch

4 cups broccoli florets
2 tbsp oyster sauce
2 tbsp rice wine or dry sherry
1 tbsp low sodium soy sauce
1 tbsp ketchup
1 tsp sesame oil
2 tsp sesame seeds
1 tsp finely minced ginger
1 tsp finely minced garlic
1/4 tsp red pepper flakes, or to taste
2 tsp cornstarch
2 tbsp peanut oil
1/2 cup water

cooked rice for serving

Cut the skirt steak into thin slices across the grain. In a small bowl combine the rice wine, soy sauce and cornstarch until smooth. Add the steak strips making sure they are evenly coated with the marinade. Set aside for about 30 minutes.

Wash the broccoli and set aside.

Combine the soy sauce, oyster sauce, ketchup, rice wine or sherry, sesame oil, ginger, garlic and red pepper flakes in a small glass or bowl. Using a fork, whisk in the cornstarch until the mixture is smooth. Set aside.

Heat the oil in a wok or skillet over high heat. Add the steak strips in batches if necessary and fry them quickly to brown. Remove to a plate and continue until all the meat has been cooked.

Remove the remaining oil from the wok and return the wok to the heat. Add the water and broccoli, and cover with a lid or plate. Cook for about 2-3 minutes or until the broccoli is partially cooked but still quite crispy.

When the broccoli is ready, remove the lid or plate (taking care not to burn yourself) and return the beef to the broccoli. Stir in the sauce and cook for another minute or two or until the sauce thickens slightly and the broccoli is done to your liking.

Serve with rice, if desired.