Our two young women are learning their way around the kitchen and tend to be more adventurous than some of us that are set in our ways.  As a result, we are discovering new recipes that the whole family enjoys and are willing to cook.  This is our beef and broccoli adapted from the younger generation.  Bachan’s Japanese Barbeque Sauce is a delicious substitute for soy sauce.  Another advantage of this recipe is the use of flank steak.  It is well known as a great cut for fajitas, but now we have another use for it.

 

Ingredients

• 1 ½ pounds broccoli
• salt
• 3 pounds flank steak
• 1 teaspoon baking soda

 

Beef Marinade

• 2 tablespoons cornstarch
• 2 ½ tablespoons vegetable oil
• 1 ½ tablespoons oyster sauce

 

Beef Seasoning

• garlic, granulated
• ginger, granulated or freshly grated
• salt
• white pepper

 

Sauce

• 2 ²/₃ chicken stock
• 2 tablespoons brown sugar
• ½ cup soy sauce
• ¼ cup oyster sauce
• 2 teaspoons sesame oil
• ½ teaspoon white pepper

 

Cornstarch Slurry

• ½ – ¾ cup cornstarch
• ¾ – 1 cup water

 

Remainder

• vegetable oil
• 8 cloves garlic, minced
• 1 teaspoon ginger, granulated
• ¼ cup white cooking wine

 

Instructions

• Using a steamer pot, steam your broccoli about 2 minutes or until desired tenderness.
• Drain then place in a 9×13.
• Spread out evenly, then lightly salt.
• Slice your beef across the grain into thin strips.
• In a bowl add the flank steak and baking soda. Massage the beef until the baking soda is absorbed by the meat.

Beef Marinade

• Mix the marinade ingredients. Then pour over the meat.  Let rest for at least 30 minutes.
• Heat pan with vegetable oil over high heat and sear beef strips just until browned on the outside.

Beef Seasoning

• Remove beef from the heat and spread evenly over the broccoli in the 9×13. Lightly season the meat with garlic, ginger, salt, and white pepper.

Sauce

• Mix the ingredients for the sauce so it is ready to pour into the hot pan.

Cornstarch Slurry

• Make a cornstarch slurry and set aside to thicken your sauce.

Remainder

• In the same pan you cooked the beef, brown the 8 cloves garlic and 1 teaspoon ginger on medium high heat, then add the wine. (You may need to add more vegetable oil before browning the garlic and ginger.)
• Now add the prepared sauce and bring to a simmer.
• Slowly add the cornstarch slurry a bit at a time until it is the consistency you want. (You may not use all of it, or you may need to make more.)
• Once the sauce is the desired consistency, drizzle over your beef and broccoli and lightly toss.

 

“O taste and see that the Lord is good: blessed is the man that trusteth in him.” 
Psalm 34:8