EFK Tested
EFK Beef & Broccoli
Tender slices of beef and bright broccoli in a savory ginger-garlic sauce. The sauce is intentionally glossy rather than soupy, making this a fast family stir-fry that works over steamed rice.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Yield
- 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Toss the sliced beef with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Set aside while preparing the sauce.
- Whisk together the stock, oyster sauce, 2 tablespoons soy sauce, rice vinegar, brown sugar or honey, sesame oil, and 2 teaspoons cornstarch.
- Steam or microwave the broccoli just until bright green and barely tender; set aside.
- Heat 1 tablespoon oil in a large skillet or Country Chef Pan over high heat. Sear the beef in a single layer in batches so it browns instead of steaming. Transfer to a plate.
- Add the remaining oil, garlic, and ginger; stir for about 30 seconds. Add the broccoli and beef, then pour in the sauce. Toss 1 to 2 minutes until the sauce bubbles, thickens, and coats everything evenly.
- Serve immediately, with rice if desired.
Equipment
de Buyer Country Chef Pan or large skillet
Wüsthof IKON Chef knife
Asahi Hi-Soft cutting board
Mixing bowls
Instant-read thermometer, where practical
Food safety & storage
For whole beef cuts, USDA guidance is 145°F followed by a 3-minute rest. Slice the beef on a clean board and avoid cross-contamination with cooked broccoli or rice.
View this recipe on the original EFK website ↗