Extra Tender Beef and Broccoli
Who doesn’t love this classic dish? When it’s done well, it’s flavourful and second helpings are guaranteed. When it’s done poorly, the beef is chewy and tough, and you won’t be making a second trip to the skillet. This recipe employs two techniques to ensure that that the beef stays tender and moist through the stir frying process.
The beef is first soaked in a baking soda and water mixture. The baking soda will raise the beef’s pH, which alters the ability for the proteins to bond; this allows the beef to remain tender and moist after stir frying.
Flank steak is a tough cut of meat. By cutting it against the grain, much less force will be required to bite down on the beef strips; this is because flank steak contains wide muscle fibers and lots of connective tissue. By slicing against the grain, you are shortening those muscle fibers and making it much easier to chew. Slicing on the bias results in more even cuts.
The addition of molasses to this recipe adds some complex flavour notes that are absent from most beef and broccoli recipes.
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RECOMMENDED KITCHEN EQUIPMENT FOR THIS RECIPE
Best 12-inch Enameled Cast Iron Skillet
Check out the Le Creuset 12-inch Enameled Cast Iron Skillet on Amazon
Best Portable Induction Burner
Costly, but it’ll give you the ultimate control over temperature. Check out the Breville PolyScience Control Freak on Amazon
INGREDIENTS
RECOMMENDED KITCHEN EQUIPMENT
Best 12-inch Enameled Cast Iron Skillet
Check out the Le Creuset 12-inch Enameled Cast Iron Skillet on Amazon
Best Portable Induction Burner
Costly, but it’ll give you the ultimate control over temperature. Check out the Breville PolyScience Control Freak on Amazon
INSTRUCTIONS
In a small bowl, whisk together the sauce ingredients until well-combined. Set aside.
In a medium bowl, whisk together the 1 tbsp of water and baking soda. Add the flank steak; set aside for 5 minutes to tenderize.
After letting the beef rest, add the molasses, kosher salt, sugar, and ground pepper to the flank steak; stir to combine. Let marinate in the fridge for 30 minutes–1 hour.
Combine ginger, garlic, Chinese five spice powder, and red pepper flakes in a small bowl.
Heat 12-inch skillet over medium high heat. Add 1 tbsp of oil. Wait for the oil to begin to smoke, and then add the beef mixture. Cook for 3 minutes, tossing with tongs. Remove from pan.
Add 1 tbsp of vegetable oil to now-empty pan. Add the broccoli and stir fry for 30 seconds.
Reduce heat to medium and add 1/3 cup of water to pan. Cover with a lid immediately and let steam for 2 minutes. Lift lid and remove broccoli from skillet.
Return skillet to medium-high heat. Add 1 tbsp of vegetable oil. Wait for the oil to begin to smoke, and then add red bell peppers. Stir fry until blistering, about 2 minutes.
Reduce heat to medium. Form well in middle of the skillet and add ginger-garlic mixture. Cook until fragrant, about 30 seconds, stirring constantly.
Return beef to pan. Give it a quick stir, and then add the broccoli, giving it another quick stir.
Quickly whisk sauce to recombine ingredients, and then add to pan. Stir until ingredients are evenly redistributed; remove skillet from heat.
Optionally garnish with scallions. Serve hot over rice.
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A note about our kitchen equipment reviews:
All recommended kitchen equipment is based on a thorough review of the product and get constant use in the test kitchen. You can be confident you are getting the best enameled cast iron skillet and the best portable induction burner when you follow the above recommendations.
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Ingredients
Directions
In a small bowl, whisk together the sauce ingredients until well-combined. Set aside.
In a medium bowl, whisk together the 1 tbsp of water and baking soda. Add the flank steak; set aside for 5 minutes to tenderize.
After letting the beef rest, add the molasses, kosher salt, sugar, and ground pepper to the flank steak; stir to combine. Let marinate in the fridge for 30 minutes–1 hour.
Combine ginger, garlic, Chinese five spice powder, and red pepper flakes in a small bowl.
Heat 12-inch skillet over medium high heat. Add 1 tbsp of oil. Wait for the oil to begin to smoke, and then add the beef mixture. Cook for 3 minutes, tossing with tongs. Remove from pan.
Add 1 tbsp of vegetable oil to now-empty pan. Add the broccoli and stir fry for 30 seconds.
Reduce heat to medium and add 1/3 cup of water to pan. Cover with a lid immediately and let steam for 2 minutes. Lift lid and remove broccoli from skillet.
Return skillet to medium-high heat. Add 1 tbsp of vegetable oil. Wait for the oil to begin to smoke, and then add red bell peppers. Stir fry until blistering, about 2 minutes.
Reduce heat to medium. Form well in middle of the skillet and add ginger-garlic mixture. Cook until fragrant, about 30 seconds, stirring constantly.
Return beef to pan. Give it a quick stir, and then add the broccoli, giving it another quick stir.
Quickly whisk sauce to recombine ingredients, and then add to pan. Stir until ingredients are evenly redistributed; remove skillet from heat.
Optionally garnish with scallions. Serve hot over rice.