This savoury beef and broccoli stir fry is a delicious and popular dish in Asian cuisine, particularly in Chinese cooking. It features tender slices of beef and vibrant broccoli florets tossed together in a flavorful sauce. Sheila and Betty Iris look like they are going to enjoy their meal with Jo Anne!
1 lbflank steak, halved lengthwise cut across grain into 1/4 inch slices
5scallions cut into 1/4 inch thick slices
1 1/4cupoyster sauce or soy sauce
1bunchbroccoli
5tbspcanola oil
8ouncesmushrooms
1/4tspsalt (optional)
1/4tsppepper
1cupchicken broth
1tbspcornstarch
Instructions
In large plastic food storage bag, combine first three ingredients.
Separate broccoli into florets. Cut stems lengthwise into ¼” strips. Cook broccoli in boiling water 30 seconds.
Heat wok or skillet over high heat. Add 2 Tbsp. oil and swirl to coat pan. When hot add mushrooms. Stir fry until soft, about 2-3 minutes. Stir in salt and pepper and transfer to plate.
Add 2 Tbsp. oil to pan and swirl to coat. When hot, add half of beef. Stir fry until medium rare about 5-6 minutes. With slotted spoon transfer to plate with mushrooms. Add remaining 1 Tbsp. oil and cook remaining beef.
Return reserved beef and mushrooms to wok. Add broccoli and broth. Heat through, about 2-3minutes. Using slotted spoon transfer to platter.
Mix cornstarch with 2 Tbsp. water. Bring sauce to a simmer and stir in cornstarch mixture. Cook, stirring, until sauce is thickened. Pour over stir fry mixture.