June 6, 2010

Stir-Fried Beef and Broccoli with Oyster Sauce

This is one of the best stir-fry recipes I've come across.  My husband loves it.  I think if he finds out it has oyster sauce in it, he might change his mind as he's not a fan of anything even remotely seafood related.  I especially like the red peppers - they add great contrasting color to the dish to make it pretty.

Stir-Fried Beef and Broccoli with Oyster Sauce
from America's Test Kitchen

1 pound flank steak, sliced across the grain in 1/4” pieces
3 Tbsp. soy sauce
2 Tbsp. low-sodium chicken broth
5 Tbsp. oyster sauce
1 Tbsp. brown sugar
1 tsp. toasted sesame oil
1 tsp. cornstarch
6 medium garlic cloves, minced
1 Tbsp. minced fresh ginger
3 Tbsp. peanut or vegetable oil
1 ¼ lbs. broccoli, florets cut into bite-size pieces, stems trimmed,
peeled and cut on the diagonal 1/8 inch thick
1/3 c. water
1 small red bell pepper, cored, seeded, and diced
3 medium scallions, cut on the diagonal ½ inch thick

Combine the beef and soy sauce in a medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk the chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in a measuring cup. Combine the garlic ginger, and 1 ½ tsp. of the peanut oil in a small bowl.

Drain the beef and discard the liquid. Heat 1 ½ tsp. of the peanut oil in a nonstick 12-inch skillet over high heat until smoking. Add half of the beef to the skillet and break up the clumps; cook without stirring, 1 minute, then stir and cook until the beef is browned about the edges, about 30 seconds. Transfer the beef to a medium bowl. Add 1 ½ tsp. of the peanut oil to the skillet, heat until just smoking, and repeat with the remaining beef.

Add 1 Tbsp. of the peanut oil to the now-empty skillet; heat until just smoking. Add the broccoli and cook 30 seconds; add the water, cover the pan, and lower the heat to medium. Steam the broccoli until tender-crisp, about 2 minutes; transfer to paper towel-lined plate.

Add the remaining 1 ½ tsp. peanut oil to the skillet; increase the heat to high and heat until just smoking. Add the bell pepper and cook, stirring frequently, until spotty brown, about 1 ½ minutes.

Clear the center of the skillet; add the garlic and ginger mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, 15 to 20 seconds, then stir the mixture into the peppers. Return the beef and broccoli 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 evenly distributed, abut 30 seconds. Transfer to a serving platter, sprinkle with the scallions, and serve.

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