Beef and Broccoli Stir-Fry Recipe

Most stir-fry sauces have several components, but this stir-fry recipe is cut down to two ingredients for our beef and broccoli stir-fry.

After trying a wide variety of Asian condiments, looking for a duo that would deliver both complex flavor and a thick, clingy texture, oyster sauce was selected.

Oyster sauce provides the right texture plus depth and Asian sweet chili sauce – it tastes sweet, spicy, and bright.

Toasted sesame oil was used, rather than vegetable oil, to saute the beef and vegetables and infuse the stir-fry with nutty flavor and more richness.

And of course, serve with rice.

Trim steak.

Cut lengthwise, with grain, into 2-inch-wide strips, then cut cross­wise against grain into 1/s-inch-thick slices.

Transfer beef to bowl and toss with 1 tablespoon oyster sauce.

Cut broccoli florets into bite-size pieces.

Trim and peel broccoli stalks, then slice crosswise ¼ inch thick.

Core bell pepper and cut into 2-inch-long matchsticks.

Whisk chili sauce, 2 teaspoons oil, 2 tablespoons water, and remaining 1 tablespoon oyster sauce together in bowl.

Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking.

Add half of beef, break up any clumps, and cook without stirring for 1 minute.

Stir beef and continue to cook until browned, about 2 minutes; transfer to clean bowl and cover.

Repeat with 1 teaspoon oil and remaining beef.

Add remaining 2 teaspoons oil to now-empty skillet and return to high heat until just smoking.

Add broccoli florets and stalks and bell pepper and cook for 30 seconds.

Add ½ cup water, cover, and reduce heat to medium.

Cook veg­etables until slightly tender, about 2 minutes.

Remove lid and continue to cook until broccoli is tender and liquid has evaporated, about 2 minutes.

Return beef and any accumulated juices to skillet and toss to combine.

Whisk sauce to recombine, then add to skillet.

Cook, stirring constantly, until sauce is slightly thickened and coats beef and vegetables, about 1 minute. Serve.

Slice the Flank Steak using sharp chef’s knife, slice steak with grain into 2-inch-wide strips.

Cut each piece across grain into 1/a-inch-thick slices.

SERVES 4
1 (1 pound) flank steak
2 Tablespoons oyster sauce 1½ pounds broccoli
7 red bell pepper
3 Tablespoons Asian sweet chili sauce
2 tablespoons toasted sesame oil