Garlic Beef and Broccoli

Garlic Beef and Broccoli

This recipe is a mash-up of many recipes I have tried over the years.  None of them really did it for me.  This version is by far the best I have made.  I really like the sweetness of the hoisin sauce (much better than the oyster sauce typically found in beef and broccoli recipes). The sauce is pretty yummy and could actually be used for other stir-frys.  Serve the garlic beef and broccoli with rice.

Garlic Beef and Broccoli

1 pound steak (sirloin, flank, or London broil), trimmed of fat and gristle and thinly sliced (about 1/8-inch thick) and slice cut into 1-inch pieces

Marinade:
3 tablespoons soy sauce
2 tablespoons rice wine (or sake)
2 tablespoons minced garlic
1 tablespoon cornstarch

5 tablespoons canola oil
2 tablespoons minced garlic
2 tablespoons minced ginger
1 1/2 pounds broccoli, separated into bite-size florets
1 bell pepper, cored, and cut into 1-inch pieces
1 carrot, peeled and sliced into “coins”
3 tablespoons of water

Sauce:
1/2 cup water
6 tablespoons hoisin sauce
2 tablespoons rice wine (or sake)
1 tablespoon soy sauce
1/2 teaspoon sesame oil
2 teaspoons cornstarch

Place the sliced beef in a bowl. Mix the marinade ingredients together and pour over the beef.  Let marinate for 1 hour at room temperature (or for longer in the refrigerator).

Mix the sauce ingredients and set aside.

Heat a wok (or large skillet), add 2 tablespoons oil, and add beef.  Stir-fry over high heat until just cooked through.  Remove from the wok and set aside.  Clean out the wok.

Reheat the cleaned wok over high heat and add 3 tablespoons of oil.  Add the minced garlic and ginger.  Stir-fry for about 15 seconds and then add the broccoli, bell pepper, and carrots.  Stir-fry about 3 minutes.  Add the 3 tablespoons water.  Add the cooked beef and the sauce.  Cook,mixing constantly, until beef is heated through and the sauce begins to thicken.  Serve immediately.

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