This easy Beef & Broccoli stir fry recipe is loaded with tender-crisp vegetables and lean strips of beef flank steak in a savory, Cantonese style sauce. Perfect served with steamed rice as a date night dinner for two!
½poundboneless beef steak (such as flank or sirloin)cut across the grain into thin strips
2tablespoonsvegetable or canola oildivided
2teaspoonsgrated fresh ginger
2cloves garlicminced
¼ teaspooncrushed red pepper flakes
1smallstalk celerysliced into 1/4" pieces on the diagonal
2largestalks broccoliseparated into bite sized florets
½red bell peppercut into bite sized pieces
3ouncesshitake mushroom capssliced
1small carrot julienned or grated
3green onionsthinly sliced
OPTIONAL GARNISH:
toasted sesame seeds
extra sliced green onions
SERVE WITH:
steamed white rice
Instructions
FOR THE MARINADE/SAUCE:
In a small bowl, combine the soy sauce, Shoaxhing wine (or sherry), water, honey, cornstarch and toasted sesame oil. Whisk to combine.
Pour the marinade over the beef and toss to coat. Set aside to marinate for 20 minutes.
FOR THE STIR FRY:
Place a large wok or skillet over high heat and heat until very hot, but not smoking. Add one tablespoon of the vegetable oil and swirl around the pan. (The oil should slick across the pan and have a moire effect when you look at it).
Add the garlic, ginger and red pepper flakes and stir constantly until very fragrant, about 20-30 seconds.
Add the beef and marinade to the pan and cook the beef until it browns, stirring occasionally, about 2-3 minutes. Transfer the beef and sauce to another dish and set aside.
Wipe out the skillet very well (I washed mine) and heat over high heat until the pan is very hot. Add the remaining tablespoon of vegetable oil. When the oil is hot and shimmery, add the celery, broccoli, bell pepper, mushrooms, carrots and green onions. Cook and stir until the vegetables are crisp tender, about 2-3 minutes.
Return the meat, sauce and any juices to the stir fry pan and cook together, stirring constantly for 30 seconds to a minute to heat through.
Serve with steamed white rice. Garnish with toasted sesame seeds and sliced green onions (if desired).