Beef and Broccoli Stir-Fry
SERVES 4
WHY THIS RECIPE WORKS Most stir-fry sauces have several components, but we were limited to two for our beef and broccoli stir-fry. After trying a wide variety of Asian condiments, looking for a duo that would deliver both complex flavor and a thick, clingy texture, we had luck with oyster sauce, which gave us the right texture plus depth, and sweet chili sauce, which tasted sweet, spicy, and bright. For more flavor, we used toasted sesame oil rather than vegetable oil to sauté our meat and vegetables and infuse our stir-fry with nutty flavor and more richness. Serve with rice. See the Test Kitchen Tip that follows the recipe.
|
1 |
(1-pound) flank steak |
|
2 |
tablespoons oyster sauce |
|
1½ |
pounds broccoli |
|
1 |
red bell pepper |
|
3 |
tablespoons sweet chili sauce |
|
2 |
tablespoons toasted sesame oil |
1. Trim steak. Cut lengthwise, with grain, into 2-inch-wide strips, then slice crosswise against grain into ⅛-inch-wide slices. Toss beef with 1 tablespoon oyster sauce. Cut broccoli florets into bite-size pieces. Trim and peel broccoli stalks, then slice crosswise ¼ inch thick. Core red pepper and cut into 2-inch-long matchsticks. Whisk remaining 1 tablespoon oyster sauce, chili sauce, 2 teaspoons oil, and 2 tablespoons water together in bowl.
2. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to bowl and cover. Repeat with 1 teaspoon oil and remaining beef.
3. Add remaining 2 teaspoons oil to now-empty skillet and return to high heat until just smoking. Add broccoli florets and stalks and bell pepper and cook for 30 seconds. Add ½ cup water, cover, and reduce heat to medium. Steam vegetables until slightly tender, about 2 minutes. Remove lid and continue to cook until broccoli is tender and liquid has evaporated, about 2 minutes.
4. Return cooked beef and any accumulated juices to skillet and toss to combine. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is slightly thickened and coats beef and vegetables, about 1 minute. Serve.