This beef and broccoli is one of the tastiest stir fry’s you have ever tasted!
When making stir fry how many times have you looked at the broccoli in the wok and it wasn’t quite done yet and the next minute you checked on it, it was like mush?
Cooking in a blazing hot cast iron skillet fixes that problem. It cooks both the beef and vegetables perfectly without over cooking. Everyone should have a cast iron skillet. It is perfect when you want to get a sear on vegetables (such as the red bell peppers in this recipe) or meats rather quickly. And it’s perfect for cooking the vegetables in this stir fry exactly they way they should be…crisp and tender.
The black cast iron skillet above has a handy silicone handle holder. I say handy, because I don’t have one, and am always forgetting the handle gets just as hot as the pan, and end up burning my hand! This type requires you to “season” the pan or it will rust. Always make sure to thoroughly dry your pan when putting away.
The enameled cast iron red skillet above has a porcelain surface and eliminates the need to “season”, which is right up my alley.
As I have said in all my stir fry posts…get everything ready ahead of time. Then you can pay attention to cooking your stir fry ingredients for the exact times to achieve a perfect stir fry.
The most time in preparation for this recipe is in cutting the vegetables and preparing the sauce. Once that is all done, the rest is a breeze.
I use a what my grocery store calls “chili” beef. It is basically beef that is roughly ground instead of using a flat “pepper steak” beef. What ever you use, the soy sauce should tenderize the beef.
Make sure you use House of Tsang Oyster Sauce. It is the tastiest Oyster Sauce out there… Trust me.
How to make this stir fry:
Whisk all the ingredients for the sauce together in a bowl.
Combine the beef in a bowl with the soy sauce, cover and refrigerate at least 10 minutes or up to 1 hour. Drain beef and discard liquid.
In a separate bowl, combine garlic, fresh ginger and 1 tsp oil.
Heat 12 inch skillet over medium heat for 5 minutes. Add 1 Tbsp oil heat just to smoking. Add half of beef, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to bowl. Repeat with 1 tablespoon oil and remaining beef; transfer to bowl.
Heat 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add broccoli and cook for 30 seconds. Add ⅓ cup water, cover,
and reduce heat to medium. Steam broccoli until crisp-tender, about 2 minutes; transfer to paper towel–lined plate.
Wipe skillet clean with paper towels. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until just smoking. Add bell pepper and onions and cook, stirring often, until peppers are spotty brown, about 1½ minutes.
Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds.
Add broccoli, onions, beef, and any accumulated beef juices and toss to combine.
Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Transfer to platter, sprinkle with scallions, and serve.
The broccoli and red bell pepper are stir fried in different ways, therefore have to be cooked separately.
Stir Fry Beef and Broccoli
- Yield: 4 1x
Ingredients
Stir-Fry:
Instructions
For the sauce:
Whisk all ingredients together in bowl.
For the stir fry:
Combine beef and soy sauce in bowl, cover, refrigerate, and let marinate for at least 10 minutes or up to 1 hour. Drain beef and discard liquid. In separate bowl combine garlic, ginger, and 1 teaspoon oil.
Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add 1 tablespoon oil and heat until just smoking. Add half of beef, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to bowl. Repeat with 1 tablespoon oil and remaining beef; transfer to bowl.
Heat 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add broccoli and cook for 30 seconds. Add 1/3 cup water, cover, and reduce heat to medium. Steam broccoli until crisp-tender, about 2 minutes; transfer to paper towel–lined plate.
Wipe skillet clean with paper towels. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until just smoking. Add bell pepper and onion and cook, stirring often, until bell pepper’s are spotty brown, about 1-1/2 minutes.
Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds.
Add broccoli, onions, beef, and any accumulated beef juices and toss to combine. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds.
Transfer to platter, sprinkle with scallions, and serve.
Notes
Make sure to use real sherry. Do not use those cooking wines. They are loaded with salt.
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