Beef And Broccoli Stir Fry

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This beef and broccoli stir fry is just as delicious as it looks. It tastes even better than any Chinese restaurants that I have ever tried. The beef is so soft and tender, the broccoli so refreshing, and pairing it with Jasmine rice is the perfect combination. The sauce is perfect and light. This meal is healthy and tastes great! When I make it, I add extra extra broccoli because my 2 yr old son absolutely loves broccoli and that is pretty much all he eats. I know what your thinking, a 2 yr old who loves eating broccoli? Without me having to make him? That is impossible! But I kid you not, my son would pick broccoli (or any other green vegetable) over other food any day! Yes, we are lucky that he naturally loves his veggies, and he has the cutest way of saying “Boccoli” Lol. Anyhow, next time you are craving this Chinese beef and broccoli rice, Try making it instead of take out. It will be much healthier and you will be very satisfied with how yummy it is!

Beef and Broccoli Stir Fry {Serves 8}

Ingredients: ( NOTE that there are more Ingredients below!)

  • 2 LB Beef Tenderloin or Flank Steak ( I used beef tenderloin)
  • 1/2 a pot of water, for boiling
  • 4 Tablespoons Vegetable oil
  • One, About 2 inch piece of Fresh ginger, peeled and sliced into thin pieces
  • 2 LB Broccoli florets
  • *Rice or Jasmine rice* (I used Jasmine rice)

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For the Marinade: 

  • 2 Tablespoons Soy Sauce
  • 4 teaspoons Sherry cooking wine
  • 1 teaspoon Sesame oil
  • 4 Tablespoons Cornstarch
  • 1/8 teaspoon White pepper

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For the Sauce:

  • 6 Tablespoons Soy Sauce
  • 6 Tablespoons Oyster Sauce
  • 1 1/2 teaspoons Sesame Oil
  • 3 teaspoons Sugar
  • 6 teaspoons Corn Starch
  • 24 Tablespoons (1 and 1/2 Cups) water

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Directions:

1) Mix the ingredients for the Marinade in a large bowl and set aside. Wash your beef thoroughly.

2) Cut the beef into thin and small pieces. (As pictured below.)

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3) After you cut all the beef, put it into the bowl with the marinade. Mix it well so that it absorbs the marinade. Let let it marinate for at least 15 minutes. (But it will take longer because it marinates as you do the other steps, so it will marinate for at least half an hour.)

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4) While your meat marinates, Wash the broccoli and cut it. Cut off the stems leaving only a little stem on each floret.

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5) Fill a large pot half way with water and bring it to a boil on High heat. When it boils, add a few drops of oil to the water. Then throw in the broccoli florets.They should take about 2 minutes to cook through. Remove the broccoli using a colander, draining out all the water. Set it aside for later.

6) Cook your rice according to the instructions on the pack. *I like to use Jasmine rice. Especially for this recipe because it tastes great!*

7) While your rice is cooking, Heat 2 Tablespoons of oil in a wok or large skillet, over Medium-High heat(I did 7.5).  * I like to use the wok for this recipe because everything stays in the wok when you mix it.*  Stir fry the beef, mixing it every once in a while, Until the beef is browned on the outside but still a little pink on the inside. Using a large slotted spoon, take out the beef, put in a bowl and set aside for later.

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8) Combine all the ingredients for the Sauce into a bowl and set it aside.

9) Heat 2 more Tablespoons of oil in the wok or skillet, Add the ginger and stir fry it until it is aromatic.

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10) Transfer the beef back into the wok, mixing it, and stir fry until the beef is cooked all the way through and is no longer pink inside. Then add the broccoli. Stir to combine.

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11) Pour the sauce into the wok. Mix well to combine all the ingredients well.

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12) Give the sauce a few minutes to thicken. And it is ready to eat! Serve it over a bed of rice.

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