“No need for take-out with unknown fats and sodium, when you can easily make a better tasting, fresh, better for you, version of a Quick Low-Fat Beef Broccoli Stir Fry at home? On the table in about less than 30 minutes. To keep this dish gluten-free, use a gluten-free soy sauce product”
½poundlean boneless top round steakor flank steak, cut diagonally across the grain into thin strips
3large cloves garlicfinely minced (about 1 ½ teaspoons)
1teaspoonminced fresh ginger
1tablespoonlow-sodium soy sauce
1tablespoondry Sherryor Sake
½teaspoontoasted sesame oil
A dash or two of red pepper flakesoptional
For the Sauce
¼cupplus 2 tablespoons white vermouthor dry white wine
¼cuplow-sodium soy sauce
1teaspoongarlic chili sauce
1teaspoonsweet chili sauceoptional
1teaspoonrice wine vinegar
For the Rest
1tablespoonneutral oilsuch as grapeseed oil, divided
1small red bell pepperseeded and diced into a large dice
2cupsfresh broccoli floweretsin bite-sized pieces
2cupshot cooked ricefor serving (optional)
Sesame seedsChinese noodles, thinly sliced green onion, for garnish, if desired
In a bowl, whisk together the marinade ingredients, add the meat, toss well, and set aside while you prepare the sauce and vegetables.
Mix the sauce ingredients together and set aside.
Bring a small amount of lightly salted water to a boil in a skillet, or your wok, add the broccoli, stir in the water until they just turn bright green, about 1 minute. Remove immediately to an ice bath. (This quick blanch ensures the broccoli retains its bright green color ). Heat half the oil in a wok or large skillet, when hot, add the meat along with the marinade and stir-fry for two minutes or until the meat is just beginning to cook. Remove from pan and set aside. Add the remaining oil along with the bell pepper and cook for 1 minute or until crisp-tender, then add the broccoli, cook 1 minute more until hot and crisp-tender. Return the meat to the pan; add the sauce ingredients, stir fry quickly until the sauce thickens slightly and all the ingredients are coated. Serve over rice with optional toppers.
This recipe was written for two, but could easily be doubled, tripled, or more!