Beef Marinade
1 pound flank steak cut *ACROSS the grain into 1/8" thin slices, then cut into 2” length pieces
3 tablespoons reduced sodium soy sauce (I like La Choy brand)
1 tablespoon hoisin sauce (Lee Kum Kee brand is good)
1 teaspoon Sriracha/hot Asian chili sauce
2 teaspoons cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
Sauce
1 tablespoon Japanese rice wine (I use white grape juice)
2 tablespoons low sodium chicken broth
5 tablespoons oyster sauce (Lee Kum Kee brand is good)
3 tablespoons brown sugar
1/2 teaspoon sesame oil
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
Extra
6 medium garlic cloves, minced or pressed
1 tablespoon minced ginger
peanut oil or vegetable oil
3 1/2 - 4 cups broccoli florets cut into bit size pieces
1/4 cup water
1-2 7oz. pkg's of refrigerated Yakisoba noodles (optional - I add the noodles because - kids!)
3 green onions, sliced (optional)
Instructions
1. Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours.
2. When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
3. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
4. If using Yakisoba noodles, remove from package, discard seasoning packet, and place in colander. Rinse with hot water to soften and loosen up the noddles. Set aside.
5. Drain excess marinade off of beef (if there is any).
6. *Work in 2 batches if your beef cannot fit in one layer.* Heat 1 1/2 teaspoons peanut oil/vegetable oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover.
7. Add 1 tablespoon peanut oil/vegetable oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.
8. Push the broccoli to the sides of the skillet and add the garlic/ginger/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
9. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Stir in optional Yakisoba noodles, if desired. Transfer to a serving platter, sprinkle with the green onions and serve. If not using noodles, serve over rice.
*Tip: to more easily thinly slice the meat, freeze for at least 30 minutes before cutting and use a very sharp knife. Cutting across the grain means to cut perpendicular to the muscle fibers or "grain" of the meat. This leads to more tender beef!
Slightly adapted from carlsbadcravings.com
