Yesterday we went out for a family hike at Turnbull National Wildlife Refuge. On our way back to the car, we ran into the Henry family who were past clients of mine when I used to practice Real Estate. We were doing a little catching up when Mr. Henry says “We just love your chicken recipe” and then Mrs. Henry pipes in “Yes, the one that’s your daughters favorite”. I was beaming with excitement to hear that people I know locally read this blog of mine. I know people do, but hearing it from their lips is confirmation that I’m doing what I should be doing.
When we got back to the car, my daughter agreed that Honey Glazed Spicy Chicken Thighs was indeed her favorite dinner, but that Broccoli Beef is her second favorite. Lucky for her I had a flank steak out and ready to be turned into her second favorite dinner of all time.
Ingredients you’ll need to make this recipe
- Flank Steak
- Soy sauce
- Sherry wine
- Light brown sugar
- Cornstarch
- Sriracha sauce
- Fresh ginger
- Broccoli crowns
- Water
- Water chestnuts
- Peanut oil
How to make this stir fry recipe
Start with a 1 1/2 lb flank steak and cut across the grain into ultra thin slices. This make the meat tender and succulent. Add to a large bowl.
In another bowl add 1/2 cup of soy sauce.
4 tablespoons of Sherry. You can usually find this in the isle with vinegar or in the wine section of your supermarket.
Add 2 tablespoons of brown sugar to the bowl with 2 tablespoons of cornstarch and 2 tablespoons of Sriracha sauce. Next add 2 tablespoons of grated fresh ginger. I use a small cheese grater and grate frozen ginger. Freezing it keeps it longer and makes grating a breeze! Use the edge of a spoon to scrape off the outer skin before grating. Pour it over the sliced meat. You could let this marinate for about 30 minutes, but if you’re like me and don’t think that far in advance, it’s still great if it just marinates while you get the other things ready.
You’ll need 3-4 cups of broccoli crowns. Make sure they are uniform and bite sized otherwise they will cook unevenly. You’ll also use a can of water chestnuts that have been drained. Have all of these at the ready because once you start cooking, you won’t be able to stop to open cans or cut up broccoli.
In a hot frying pan or wok add 2 tablespoons of peanut oil or olive oil. Let the oil get hot but not smoking. Working in batches, add just enough steak to fill the frying pan. Don’t over crowd. Also, try to get as much of the marinade off the beef before adding to the hot oil or you will be cleaning your ceiling! Cook on one side for about 1 minute then flip and cook another minute. Remove to a clean bowl and repeat with all remaining steak.
Add the broccoli and 1 cup of water to the pan and continue to cook at high heat for about 4 minutes. Then add the drained water chestnuts and give it a stir. Finally, add the steak and any accumulated juices as well as the remaining marinade to the pan. Cook until the sauce just begins to thicken. Remove from the heat and serve with cooked jasmine rice.
Broccoli Beef with Water Chestnuts and Jasmine Rice
Ingredients
- 1 ½ lbs flank steak - trimmed, sliced very thin across the grain
- ½ cup soy sauce
- 4 tablespoons Sherry
- 2 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons Sriracha sauce
- 2 tablespoons grated or minced fresh ginger
- 3-4 cups broccoli crowns - uniform sized
- 1 cup water
- 1 can water chestnuts - drained
- 2 tbsp peanut oil
Instructions
- In a small bowl, mix the sherry, brown sugar, cornstarch, Sriracha and ginger together with a whisk. Pour over the sliced steak and stir to combine. Set aside.
- Heat the peanut oil in a large frying pan or wok until very hot. Working in small batches, add the steak without crowding the pan and fry for 1 minute per side. Remove to a clean bowl and repeat with remaining steak.
- Add the broccoli to the same frying pan along with 1 cup of water. Scrape the browned bits off the bottom of the pan and allow the broccoli to cook until just tender but still crisp. Add the water chestnuts and stir to combine. Add the reserved steak and any accumulated juices as well as the remaining marinade and stir to combine. Cook just until the sauce begins to thicken, about 30 seconds. Remove from heat and serve with steamed jasmine rice.
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Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
Made this tonight….I had it marked when I had your blog in SRC last month but made something else…Oh My WORD! This was amazing…I didn’t have the Sherry, used chicken broth instead. I also topped it with toasted sesame seeds and almonds
How great that you’ve got friends and locals that read your blog! Also, you have a lovely assistant with pretty blue nails.
love this idea! so quick and easy 🙂
Hi again Heather! I´m posting this under anonymous, since I have none of the other account options. It was fun running into you yesterday at Turnbull. I just want to reemphasize that I really do enjoy your blog. I find myself checking it quite frequently when in need of a new interesting recipe. Thanks for sharing your joy of cooking and keep at it! I´ll have to give your daughter´s second favorite recipe a try, especially given that the first one was such a hit. 🙂 Rán Henry
Hey Heather,
My “G” want’s to know why I didn’t get the ‘cooking gene’… I told him I had stepped out of line to go ‘powder my nose’, so you got a double (yours & mine)dose! lol!
See ya on Thursday!
:>)
I read your blog….lol…I just don’t cook much…but they all sound so wonderful…and I have even tasted some of them! 🙂
That such a great feeling to know that people are making and enjoying the recipes you spend so much time putting up on your blog. This stir-fry looks like another one that is sure to develop a following.
Heather – this looks fabulous! I love hearing when my locals end up liking something on my blog. It makes me really feel like I’m serving a purpose. I’ve been searching for a good beef and broccoli recipe, love the addition of water chestnuts!