Beef and Broccoli for 2

beef and broccoli 1200x900

Stir-fried beef is infinitely variable. This version, beef and broccoli for 2, adds green onions and a savory sauce that’s reminiscent of Mongolian Beef, and being a small batch, cooks quickly.

Good knife work is critical: the beef should be sliced very thinly, and in bite-sized portions. Sirloin steak is a fine cut to use; round or flank steak is also acceptable, if extremely thin. I’ve been known to use leftover very rare roast beef, as well. Play around with this recipe and make it your own.

preparation

Thinly slice the beef. Mix marinade ingredients, then add the beef and marinate for 30 minutes or so while you prep the vegetables and sauce.

Cut green onions diagonally in one-inch pieces. Slice garlic cloves very thinly. Peel and finely chop ginger. Blanch broccoli florets or steam briefly in the microwave until barely cooked through and still crunchy. Mix sauce ingredients and set aside.

sear meat first and set aside

Heat a wok or large skillet with 1 tablespoon of oil, and stir-fry the marinated beef just to sear it, not to cook it through. When seared, remove the beef and set aside.

aromatics, meat and sauce, then veg

In the same pan, add another tablespoon of oil, and cook the garlic and ginger until very fragrant – about 30 seconds. Return the beef to the pan, and the reserved sauce. Bring to a brisk bubble and add the broccoli and green onions. Cook, stirring, just until the green onions soften, and serve very hot.

Ta-da, beef and broccoli for 2.

beef and broccoli 1200x900

Beef and Broccoli for 2

Course: Side Dish
Cuisine: Chinese
Keyword: quick, beef, serves 2, small batch, broccoli, stir-fry
Prep Time: 5 minutes
Cook Time: 5 minutes
Beef marinating time: 30 minutes
Servings: 2
Beef, broccoli, green onions, and ginger make a wonderful stir-fry
Print Recipe

Ingredients

  • 8 ounces beef, very thinly sliced
  • 2 Tbsp oil
  • 6 green onions
  • 1 inch fresh ginger root
  • 3 cloves garlic

FOR THE MARINADE

  • 1 tsp cornstarch
  • 2 tsp soy sauce
  • 2 tsp water
  • 2 tsp Shaoxing cooking wine

FOR THE SAUCE

  • 2 tsp oyster sauce
  • 2 Tbsp soy sauce
  • dash Szechuan pepper or white pepper
  • 2 tsp sugar (optional)
  • ½ tsp sesame oil

Instructions

  • Thinly slice the beef. Mix marinade ingredients, then add the beef and marinate for 30 minutes or so while you prep the vegetables and sauce.
  • Cut green onions diagonally in one-inch pieces. Slice garlic cloves very thinly. Peel and finely chop ginger. Blanch broccoli florets or steam briefly in the microwave until barely cooked through and still crunchy. Mix sauce ingredients and set aside.

TIME TO COOK

  • Heat a wok or large skillet with 1 tablespoon of oil, and stir-fry the marinated beef just to sear it, not to cook it through. When seared, remove the beef and set aside.
  • In the same pan, add another tablespoon of oil, and cook the garlic and ginger until very fragrant – about 30 seconds. 
  • Return the beef to the pan, and the reserved sauce. Bring to a brisk bubble and add the broccoli and green onions. Cook, stirring, just until the green onions soften, and serve very hot.

One Comment

  1. This recipe sounds delicious. Thank you.

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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