Stir-Fried Beef and Broccoli in Garlic Sauce ..

by Maryam on November 6, 2010

Finally the weather seems like an autumn .. despite the fact that Kuwait has only two seasons which are very hot summer and summer .. The cold breeze these days is amazing, specially at dawn and aslo in the early morning! Two days ago, I found more than 10 comments from different people in facebook praising the weather and describing how beautiful it was. Unfortunately, this won’t last so long! As always, in the end of the day we have only two choices summer and/or summer .. till then, I will forget about that fact and will never mention it again! And for all people living in Kuwait I say ” go out and take a walk .. simply .. enjoy!”

Coming back to this recipe which seems to be hard, difficult, complicated, time consuming, etc. ! Well, it looks to be tough, however, it is not what it seems to be. In fact, it is so easy to implement, and if you read the steps carefully and flowed them step by step then there is nothing to worry about at all. On the other hand, the “garlic sauce” phrase is mouth watering! Don’t you agree? I can’t resist something cooked with garlic and absorbed it’s aroma! Do you?

To make things more easier for you, you can divide the recipe into two parts. This will make the cooking steps more simple to follow .. just like a piece of cake! The first part will include all the sauces preparations (which can be done one day ahead), the second will be cooking the stir-fried beef and broccoli in garlic sauce which turned to be one of the best meat dishes I ever had.

I’ve also added some techniques that I found useful from the same cookbook. These tips teaches you how to slice the flank steaks in a professional way and how to cut and peel broccoli stalks. One more helpful information before starting this recipe, let the beef slices marinate as you make the garlic sauce, the Hoisin sauce and prepare the vegetables. This will add more richness in taste, which makes your dish even better!

In order to slice flank steak for stir-fries” it is important that the meat be cut into uniform pieces so that they all cook at the same rate. Partially freezing the meat makes slicing easier. Simply freeze the steak for 10 to 15 minutes before slicing. Slice lengthwise into 2 inch wide pieces. Cut each piece of flank steak against the grain into very thin slices.” .. the best light recipe cookbook

The best way to peel a broccoli is by placing “the head of broccoli upside down on a cutting board and , using a large knife , trim off the florets very close to their heads and cut into 1-inch pieces. Stand each stalk up on the cutting board and square it off with a large knife, to remove the outer 1/8 inch, which is quite tough. Cut the stalk in half lengthwise and chop fine.” .. the best light recipe cookbook

Stir-Fried Beef and Broccoli in Garlic Sauce

The Stir-Fried Beef and Broccoli was adapted from The Best Light Recipe , serves 4. Homemade Hoisin sauce was adapted from yahoo answers.

What you need to make the stir-fried

3/4 pound flank steak, sliced thin against the grain

2 teaspoons low-sodium soy sauce

2 teaspoons vanilla extract (the original recipe calls for dry sherry which I don’t use)

3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)

1 tablespoon grated fresh ginger

3 scallions, white parts only, minced

4 teaspoons peanut or vegetable oil

8 ounces shiitake mushrooms,wiped clean, tough stems removed, and sliced thin *

1 1/2 pounds broccoli (1 bunch), florets cut into 1 inch pieces, stalks trimmed and sliced thin

1/2 cup water

1 recipe Garlic Sauce (will be mentioned in this post as well)

What you need to make the garlic sauce

1/2 cup low-sodium chicken broth

1/4 cup dry sherry substitute (1/8 cup vinegar+1/2 tablespoon sugar+1/8 cup chicken broth)

3 tablespoons hoisin sauce (if not available, check for recipe below!)

1 tablespoon low-sodium soy sauce

2 tablespoons cornstarch

1 teaspoon toasted sesame oil**

3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)

1/8 teaspoon red pepper flackes

What you need to make homemade hoisin sauce

4 tablespoons soy sauce

2 tablespoons peanut butter

1 tablespoon honey

2 teaspoons white vinegar

1/8 teaspoon garlic powder

2 teaspoons sesame oil

20 drops hot sauce

1/8 teaspoon black pepper

Making the homemade hoisin sauce

Mix all ingredients together. The sauce now is ready to be used.

Making the garlic sauce

1/2 cup low-sodium chicken broth

1/4 cup dry sherry substitute

3 tablespoons hoisin sauce

1 tablespoon low-sodium soy sauce

2 tablespoons cornstarch

1 teaspoon toasted sesame oil

Combine all the ingredients together except the garlic and pepper flakes in a small bowl and set aside.
The garlic and pepper flakes will be added to the stir-fry mixture later.

Making the stir-fry beef and broccoli in garlic sauce





















3/4 pound flank steak, thinly sliced

2 teaspoons low-sodium soy sauce

2 teaspoons vanilla extract(dry sherry substitute)

3 medium garlic cloves, minced or pressed

1 tablespoon grated fresh ginger

3 scallions, white parts only, minced

2 teaspoons peanut or vegetable oil

Remaining garlic and pepper flakes from the garlic sauce.






















In a medium bowl, toss the beef with the soy sauce and vanilla extract. In another small bow combine garlic, ginger, scallion whites, 2 teaspoons of the oil, and the remaining garlic and pepper flakes from the garlic sauce.
1 teaspoon peanut or vegetable oil Over high heat, heat 1 more teaspoon oil using a 12-inch nonstick skillet until just smoking. Add beef and cook, stir occasionally and breaking up clumps, until lightly browned, 2 to 3 minutes. Transfer the beef to a clean bowl.

1 teaspoon peanut or vegetable oil

8 ounces shiitake mushrooms

Add the remaining teaspoon oil to th pan and return to high heat until shimmering. Add the mushrooms and cook, stir frequently, until browned, about 3 minutes. Note that mushrooms won’t brown if the skillet is full of them.
Transfer the mushrooms to a clean bowl.






















1 1/2 pounds broccoli

1/2 cup water























Add the broccoli and water to the pan, cover, and cook until the broccoli begins to turn bright green, about 1 or 2 minutes. Uncover and cook, stir frequently, until the liquid evaporates and the broccoli is crisp-tender, 2 to 4 minutes longer. Return the mushrooms to the pan.
Clear the center of the pan and add the garlic mixture. Cook mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into the broccoli. Add the beef and toss to combine. Whisk the sauce to recombine, then add it to the pan, and bring to a simmer. Off the heat, toss until the beef and vegetables are well coated with sauce and sizzling hot. Serve immediately.

Some useful notes

* I’ve used canned mushrooms since I didn’t have any shiitake mushrooms in hand, you can do the same!

** I’ve used normal sesame oil!

Enjoy with love,

Maryam