What You Need:
For the marinade
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
1 1/2 lbs flank steak, sliced into thin strips
For the sauce
1/2 c low-sodium soy sauce
2 tbsp brown sugar
4 cloves garlic, minced
2 tbsp flour
1 tbsp sherry
2 heads broccoli, crowns only
3 tbsp vegetable oil
The Steps:
1. First start by slicing your steak against the grain and then whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat.
Cover and refrigerate at least 1 hour, then proceed below.
2. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
3. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate. This is where I strayed from the recipe and I oven roasted my broccoli with some olive oil in a 400 degree oven for 10 minutes.
4. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink.
Stir in the broccoli and remaining sauce. Saute 1 minute more.
Serve with white or brown rice!
The Verdict:
YUM! Yum, yum, yum, yum, yum! I can't say it enough times. I was so impressed with how spot on this was to real Chinese Beef & Broccoli. The meat was so tender and the sauce was just like it came straight out of one of those takeout boxes. David loved it and asked if I could try it with chicken next time. If you ask him what he wants for dinner 10 times out of 10 he yells CHICKEN AND RICE! Which means Chicken and Broccoli Chinese takeout. I bet it would taste just as good with chicken, but it will be hard for me since I LOVE BEEF!
2. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
3. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate. This is where I strayed from the recipe and I oven roasted my broccoli with some olive oil in a 400 degree oven for 10 minutes.
4. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink.
Stir in the broccoli and remaining sauce. Saute 1 minute more.
Serve with white or brown rice!
The Verdict:
YUM! Yum, yum, yum, yum, yum! I can't say it enough times. I was so impressed with how spot on this was to real Chinese Beef & Broccoli. The meat was so tender and the sauce was just like it came straight out of one of those takeout boxes. David loved it and asked if I could try it with chicken next time. If you ask him what he wants for dinner 10 times out of 10 he yells CHICKEN AND RICE! Which means Chicken and Broccoli Chinese takeout. I bet it would taste just as good with chicken, but it will be hard for me since I LOVE BEEF!
I want to add that I didn't have low-sodium soy sauce on hand so I just used the regular stuff, but next time I will make this dish I will make sure I have it because it was definitely a tad salty and while I like me some salt, I think after a while it became overkill. So make sure you do use the low-sodium soy sauce!
