I stole and modified this beef with snow peas from The Pioneer Woman. And, while I’ve been making her exact recipe for a couple of years, I’d never made it with broccoli before. It turned out perfectly! The trick, I think, is to cut the broccoli into small enough florets that they cook quickly. Everyone devoured their meal, including the kids. Score one for me!
Beef with Broccoli and Bell Peppers
1/2 cup low sodium soy sauce
3 tbsp sherry or cooking sherry
2 tbsp brown sugar
2 tbsp cornstarch
1 tbsp fresh ginger, minced
1 1/4 lbs flank steak, trimmed of any fat and sliced against the grain
1 clove of garlic, minced
1 largish head of broccoli, trimmed into small florets
1 red bell pepper, sliced
3 tbsp peanut or canola oil
Sprinkle of toasted sesame seeds
Crushed red pepper for heat, as desired
In a bowl, mix the first five ingredients. Add meat to bowl and toss. Set aside for 5-10 minutes.
In the meantime, prep your veggies and heat oil in skillet over high heat. Add broccoli and cook for 45 seconds, then throw in pepper and cook for another 30 seconds or so. Finish up the veggies with the garlic, cooking for another 30 seconds. Make sure you’re stirring often enough or things with burn and stick. Remove to a clean plate and set aside.
Allow pan to get very hot again. Add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. This is very messy and beware, it will splatter. A lot. On your hands. Ow.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the vegetables. Stir over high heat for 30 seconds, then turn off heat. Mixture will thicken as it sits.