Serves 4
35 min
Beef and Broccoli Stir-Fry
Recipe GLPR6567e25feb2aa3
A classic Asian-inspired stir-fry featuring tender strips of flank steak and crisp broccoli florets tossed in a savory-sweet sauce. Ready in just 35 minutes, this restaurant-quality dish is naturally free from common allergens and perfect for weeknight dinners.
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Ingredients
3 tablespoons soy sauce
3 tablespoons apple juice
1 tablespoon cider vinegar
1 tablespoon sugar
3 cloves garlic, minced
Ground pepper to taste
1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
1 tablespoon plus 1 teaspoon canola oil
1 tablespoon cornstarch
1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
Coarse salt to taste
Directions
In a small bowl, whisk together soy sauce, apple juice, cider vinegar, and sugar until the sugar dissolves. Stir in the minced garlic and set the sauce aside.
Pat the flank steak strips dry with paper towels. Season generously with coarse salt and ground pepper on both sides.
In a small cup, mix the cornstarch with 2 tablespoons of water to form a slurry. Add this to the sauce mixture and stir well to combine.
Heat 1 tablespoon of canola oil in a large skillet or wok over high heat until shimmering. Working in batches to avoid overcrowding, cook the beef strips for 2 to 3 minutes per side until browned and cooked through to an internal temperature of 145°F. Transfer to a plate.
Add the remaining 1 teaspoon of canola oil to the same skillet. Add the broccoli florets and stem rounds, stirring frequently for 4 to 5 minutes until the broccoli is tender-crisp.
Return the cooked beef to the skillet along with all accumulated juices. Pour the sauce mixture over the beef and broccoli, stirring constantly for 1 to 2 minutes until the sauce thickens and coats all ingredients. Serve immediately.
