What Is The Sauce On Beef And Broccoli

Beef and Broccoli Recipe:

Beef is delicious and protein-packed to give you the sustained strength you need to get through the back to school season. We also made sure to add plenty of broccoli for a balanced meal. Beef is so versatile for stir fry. You can add your favorite vegetables to this recipe like snap peas, bell peppers, carrots, and even mushrooms.

The Best Cuts of Beef for Stir-Fry

  • Flank steak: When sliced thinly against the grain, this thin, flat steak cooks quickly and stays tender. And it’s budget-friendly, too.
  • Chuck steak: This less expensive option is not to be confused with chuck roast. Because the grain in chuck steak runs vertically, cut it into long pieces, find the grain within, and then cut the beef into thinner, smaller strips by chopping it against the grain.
  • Top sirloin: This steak’s rich flavor and soft texture make it a fantastic option for stir-frying.
  • Skirt steak: Very similar to flank steak. Because the outside skirt is more delicate than the inside skirt, choose it.
  • Tenderloin of beef: This delectable cut is prized for its juicy, tender texture. Even though it’s a leaner cut of beef, it will elevate any stir-fry with its melt-in-your-mouth quality.

How to Ensure Tender Beef?

In a stir fry, the correct cut (see the list above) can make all the difference. Here are our best tips to achieve tender beef:

  • Freeze steak 30 minutes for easier slicing
  • Cut extremely thin slices against the grain with a sharp knife.
  • To seal in juices and sear the steak, place it in a HOT skillet.
  • Keep the pan from being too full or it will cool down quickly and steam cook.

Here’s What You’ll Need

What Is The Sauce On Beef And Broccoli

  • Cornstarch: Essential for velveting the beef and thickening the sauce, cornstarch is used in both the marinade and the sauce for the beef.
  • Flank steak is my preferred cut of beef for my Mongolian beef recipe and is arguably the best beef cut for stir-frying. Its thin slice against the grain guarantees tenderness, and its level form facilitates rapid and uniform cooking.
  • Low-sodium soy sauce: The foundation of the sauce is this flavorful condiment. As with my stir-fry recipes for pork and broccoli and chicken and broccoli, it’s crucial to use low-sodium soy sauce.
  • Light brown sugar: The savory soy sauce and brown sugar’s sweetness combine to give the sauce a well-balanced flavor profile.
  • Garlic: fresh is what I use, but minced garlic from a jar will also work!
  • Ginger: A zesty burst and rich flavor are added by using freshly grated ginger. My preference is to store my ginger root in the freezer because it keeps better and is simpler to grate when frozen. You can replace 1 tablespoon of fresh ginger with ⅛ teaspoon of dry ginger, though the flavor won’t be exactly the same.
  • Vegetable oil: An oil with a high smoke point, like vegetable oil, is necessary for stir-frying. Canola, peanut, or soybean oil are all acceptable substitutes.
  • Small broccoli florets are better for faster and more even cooking. Blanching the broccoli in advance will cut down on how long they need to be stir-fried, and I highly recommend it.
  • White onions: Bring on a subtle onion flavor and a touch of sweetness. To guarantee they cook together with the other ingredients equally, cut them into thin slices.

For detailed information on ingredients and quantities, refer to the recipe card.