Beef with Broccoli
Chef Martin Yan turns thinly sliced beef, fresh broccoli and aromatic ginger into a flavorful, crowd-pleasing and timeless dish.
- 3/4 pound steak (cut into 1/4-inch thick slices)
- 2 teaspoons cooking oil
- 2 cups broccoli florets
- 1 teaspoon sesame oil
- 2 teaspoons oyster-flavor sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons cornstarch
In a bowl, combine marinade ingredients. Add beef and stir to coat evenly. Let stand for 10 minutes.
Heat a Circulon Symmetry Chocolate Essentials Pan over medium-high heat until hot. Add oil, swirling to coat sides. Add beef and stir-fry until beef is no longer pink, about 2 minutes. Add broccoli and toss to combine. Continue cooking until broccoli is tender-crisp, about 1 minute. (sprinkle with a small amount of water, if needed) Add sesame oil and oyster-flavored sauce; toss to mix well. Transfer to a serving plate and serve.