Q1: What is the absolute, number one secret to tender, not chewy, stir-fry beef?

There are two secrets that work together! First, be sure to slice your beef very thinly, against the grain . The easiest way to do this is to partially freeze the beef first. Second, the cornstarch in the marinade is a classic Chinese cooking technique called "velveting." It creates a very thin, protective coating on the beef that locks in the juices and keeps the meat incredibly tender and moist, even when it is cooked over a very high heat.

Q2: What is the best cut of beef to use for a stir-fry?

A cut of beef that is relatively lean but still has a good, beefy flavor is the best choice. Flank steak , as the recipe calls for, is the number one, classic choice for its rich flavor and its texture, which is perfect when it is sliced thinly against the grain. A well-marbled sirloin steak or a skirt steak are also fantastic options.

Q3: Can I make this ahead of time?

This dish comes together so quickly that it is at its absolute best when it is made fresh. However, for a fantastic time-saving trick, you can prepare all your components ahead of time . You can slice and marinate the beef, chop your broccoli, and whisk together your sauce ingredients. Then, the final stir-fry will take less than 10 minutes.

Q4: What is oyster sauce, and is there a good substitute?

Oyster sauce is a thick, rich, and savory condiment that is a staple in Chinese and other Asian cuisines. It has a wonderful, deep, and slightly sweet, umami flavor. If you can't find it or have an allergy, you can substitute it with a little bit more soy sauce (or tamari) and an extra pinch of sugar. There are also vegetarian "oyster" sauces , which are made from mushrooms and have a similar savory flavor.

Q5: Can I make this recipe gluten-free?

Yes, it's very easy to make this recipe gluten-free! Simply substitute the soy sauce with a high-quality, gluten-free tamari or coconut aminos , and use a gluten-free dry sherry or an equal amount of chicken broth.

The Best Easy Beef and Broccoli Recipe

The Best Easy Beef and Broccoli Recipe (Better Than Takeout!)

A classic Chinese-American recipe for a quick and flavorful Beef with Broccoli stir-fry. This dish features thinly sliced flank steak that is first marinated in a savory mixture of soy sauce, cornstarch, sherry, and aromatics. The beef and broccoli florets are quickly stir-fried separately over high heat in a wok or heavy skillet. A rich sauce is then created in the same pan using the reserved marinade, beef broth, and oyster sauce. Everything is tossed together at the end and served over chow mein noodles.

Author: Evelyn

Ingredients

1/2 cup low-sodium soy sauce
1/4 cup cornstarch
3 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound flank steak, trimmed and sliced very thin against the grain
3 tablespoons peanut or olive oil
1 pound broccoli florets
1/4 cup beef broth
1/4 cup oyster sauce
Salt, as needed
Chow Mein noodles, for serving

Instructions

In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger, and garlic to create the marinade/sauce base.
Pour half of this liquid over the sliced beef in a separate bowl and toss to coat. Let the beef marinate while you prepare the other ingredients. Reserve the other half of the liquid for the sauce.
Heat the oil in a heavy skillet or wok over high heat. Add the broccoli florets and stir-fry for one minute. Remove the broccoli to a plate.
Allow the skillet to get very hot again. Add the marinated meat in a single layer, being careful not to overcrowd the pan. Do not stir for one minute to allow the meat to get a good sear.
Turn the meat to the other side and cook for another 30 seconds. Remove the cooked meat to a clean plate.
Pour the reserved sauce base into the hot skillet along with the beef broth and oyster sauce. Cook over high heat, stirring, until it starts to thicken.
Add the cooked beef and broccoli back into the skillet and toss to coat everything in the thickened sauce.
Season with salt if needed and serve immediately over Chow Mein noodles.

Notes

Slicing the flank steak very thinly against the grain is a crucial step for ensuring the beef is tender.
Using a very hot wok or cast-iron skillet and cooking in batches is key to achieving a proper stir-fry ‘sear’ rather than steaming the ingredients.
The marinade is divided, with half used for the raw meat and the other half reserved to safely create the final cooked sauce.

Find it online: https://cookupjoy.com/beef-and-broccoli-recipe/