Beef + Broccoli

My husband’s family has a standard complaint about many (American) Chinese restaurants: “too much gloppy sauce.” That’s a direct quote. And it’s true. You know what they’re talking about – that brown, consistent-across-most-similar-restaurants, gloppy gloop sauce. This is not that. This is way better–and super easy! AAAND! Somehow this magical sauce *also* convinced our child to try broccoli and like it! Hello?! beefbroc7
Want to try it? Here you go:

for the marinade
* 1.5(ish)lbs flank steak, sliced into thin strips (alternately, you can buy pre-marinated steak at most grocery stores, just look for one with flavors you like, but try to keep the sodium down)
* 1/2t baking soda
* 1t sugar
* 1T cornstarch
* 1T low sodium soy sauce
* 1T water
* 2T vegetable oil

for the rest of the dish
* 1/2C low sodium soy sauce
* 2T brown sugar
* 4 cloves minced garlic
* 2T flour
* 1T sherry
* 3T vegetable oil
* 2 heads of broccoli, cut to just the crowns
* 1 small yellow or sweet onion, chopped (my addition, because I had it and wanted to use it; optional)

I found this recipe a while ago and pinned it, and then, like many recipes I pin (and like even more DIYs I fully intend to do!), it didn’t happen. I kept seeing it and thinking about it, but for some reason, it just never made the menu. And then last week, it jumped back off the screen at me and just had to be made. I’m so glad it did – it was DELICIOUS, cozy, filling, DELICIOUS, and also yummy.

Here’s what you do… if you are making your own marinade (or adding to already-marinated steak, which is perfectly acceptable), make sure you give yourself time for everything to marry together in the fridge. Ideally, you want at least an hour, and upwards of overnight on the max end, for your marinade. But if you are short on time, just make sure you prep it first and give your steak as much time as you are able to soak in the marinade goodness.

Mix together all of the marinade ingredients above, then place your sliced steak in a glass bowl and pour the marinade right over it, using your hands to move the steak around a bit to ensure every piece gets some of the goods. Cover the bowl and refrigerate per my instructions in the previous paragraph.beefbroc1

As soon as you get that in the fridge, whisk together the soy sauce, brown sugar, garlic, flour, and sherry in a small bowl until blended smooth, and set aside.

Prepare a large wok, and heat 2 tablespoons of vegetable oil over high heat. You’ll know it’s ready when it starts to glisten a bit, and when it does, add the broccoli and the onion. Saute for about 3-4 minutes, stirring almost constantly, then remove from the wok and set aside.

Reduce the heat to medium and add the remaining tablespoon of vegetable oil to the wok. Then add the marinated steak and about half of the sauce mixture you prepared, and cook another 3-4 minutes, stirring almost constantly, allowing the meat to cook through.

When the meat is not pink anymore, add the broccoli and onions back into the wok, and top with the remaining sauce. Stir through and cook for another minute or two, and serve.

I served mine with garlic cous cous because we’d already had rice twice within the previous week. But I’d probably use rice in the future. The cous cous was good, but harder to pick up with chop sticks! HA.


I already mentioned how delicious the sauce is on this dish, and that it possesses magical properties that convince toddlers to eat their vegetables and declare that they LOVE THEM. But the marinade itself is pretty fabulous, too, and would work well in other contexts. This would be great on grilled meat or a roast. Give it a try! And enjoy!

(Here again is the original recipe I worked from, and here is where I pinned it.)

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