I’m going to let you in on a little secret though.
This stir-fry is so ridiculously easy, I feel a little bit silly for ever getting takeout in the first place.
Forget the ease though, the taste is out of this world.
The broccoli is crisp, the beef is juicy and the sauce is DEE-VINE. Divine.
Also, how cute are these bowls?! They came straight from Hong Kong. I love them WAY more than all of my other bowls that were made in China because these came as a gift from Famous Julie and Daddy-o.
You see, those two (along with my youngest brother) decided to up and move to Hong Kong for a year starting last August. For Christmas, they gifted to us a pair of these darling bowls with chopsticks to practice with so that when we went to visit them we would already be professional chopstick…ers?
Ever since Christmas, I have been making Chinese food on the weekly for the sole purpose of using these bowls, and practicing my chopstick skills. I’m getting pretty decent, but Mr. T has about as much patience with them as our one year old daughter. He can wield a fork like it’s nobody’s business though! So take that, Hong Kong.
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 1 1/2 pounds flank steak, sliced into thin strips
- 1/2 cup low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon sherry
- 3 tablespoons vegetable oil
- 2 heads broccoli, crowns only
- 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 for at least 1 hour.
- Stir together the soy sauce, brown sugar, garlic, flour and sherry in a small bowl until smooth. Set aside.
- In a large wok or sauté pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and sauté for 3 minutes, stirring often. Transfer broccoli to a plate.
- Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and sauté for 3- 4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Sauté for 1 minute more and serve immediately.
I sure haven’t.