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  • 2 tablespoons dry sherry
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 3/4 pound flank steak, frozen 15 minutes, halved lengthwise, and sliced thinly across the grain
  • 1 tablespoon canola oil, divided
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon red pepper flakes
  • 6 cups broccoli florets
  • 1/4 cup lower-sodium chicken stock
  • 2 tablespoons oyster sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons dry sherry
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil


  1. To prepare marinade, combine sherry, soy sauce, cornstarch and sugar in a medium bowl. Add sliced beef; toss gently. Refrigerate 15 to 30 minutes.
  2. Heat a 12-inch skillet over high heat until very hot. Add 1 teaspoon canola oil; swirl quickly to coat pan. Add half the beef. Cook, without stirring, 1 minute. Remove beef from pan (it will still be pink in places). Repeat with 1 teaspoon oil and remaining beef. Cover beef loosely.
  3. Add remaining 1 teaspoon oil to pan. Add green onions, garlic, ginger and red pepper; sauté until just fragrant, about 45 seconds. Add broccoli and 1⁄4 cup broth. Cover and steam 5 to 6 minutes.
  4. To prepare sauce, combine all ingredients in a small jar; shake well.
  5. When broccoli is crisp-tender, add beef and sauce. Toss gently, cooking until sauce thickens slightly.
—Recipe by Laraine Perri 

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The recipe was originally published as Spicy Broccoli with Beef on

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