Beef and Broccoli Stir-Fry
A brighter, fresher take on a tired takeout favorite is easier than you think.
Why This Recipe Works
We wanted a brighter, fresher take on the oft-tired takeout favorite. Our goal was emerald-green broccoli and tender beef coated in a pleasantly salty, supersavory sauce. We chose to stir-fry in a regular nonstick skillet (not a wok) for ease of cleanup and accessibility to the most home cooks. For the meat, beefy flank steak won out against other cuts that were harder to prepare and had comparatively wimpy beef flavor. For the sauce, we landed on a delicious mix of soy sauce, oyster sauce, chicken broth, cornstarch, sugar, and ginger. And to keep the broccoli beautifully green and crisp-tender, we simply browned the beef for about 4 minutes, tossed in the sauce, topped the whole thing with broccoli florets, and covered the skillet to just steam them through. In only 10 minutes of cooking, we had a better version of the takeout classic.
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