No. 344: Beef & Broccoli

I've been in a rut lately, recycling the same list of meals for the family. Here's what's always in my arsenal:

You know, stuff that can feed two hungry kids, an au pair and a hubby.

'The Rut' happens to everyone, but I didn't realize how much I'd been relying on our former Blue Apron subscription to put some zest and fun in our cooking. Now that it's gone (because even Blue Apron got boring), I've got to put some more thought into all this.

In an effort to change it up for Mr. McC, I decided beef and broccoli would be a super simple start. Our local grocery store sells already cut up stir fry beef and chicken that makes it so easy you literally have no excuse to not make this recipe. Plus, I was hankering for Asian flavors.

No. 344: Beef & Broccoli

There are about one million different variations on this buffet classic, so I went with a reputable source...Martha Stewart. And funny enough, this recipe on her site is actually Emeril Lagasse's:)


1/2 cup oyster sauce
1/4 cup low sodium soy sauce
2 tablespoons plus 2 teaspoons rice vinegar
2 teaspoons sesame oil
2 tablespoons honey
1 teaspoon crushed red pepper
2 pounds beef flank steak, cut into slices or cubes
1/4 cup cornstarch
1 red bell pepper, cut into 1-inch pieces
2 heads of broccoli, cut into florets
1 bunch green onions, sliced diagonally into 2-inch pieces
2 tablespoons minced garlic
2 tablespoons grated fresh ginger
2 teaspoons sesame seeds
Steamed rice for serving
Peanut oil (optional)

To Make

Combine the oyster sauce, soy sauce, vinegar, honey, sesame oil, and crushed red pepper. Mix well and set aside.

Toss the beef in the cornstarch, shake to remove any excess, and set aside. (Note: I've also found a little cornstarch in the sauce mixture helps thicken things up well)

Heat a wok or large skillet over high heat. Add 2 tablespoons of the peanut oil (or grapeseed oil..any high heat oil). Once it begins to smoke, add the green onions, bell pepper, garlic, and ginger and cook for 1 minute. Add the broccoli and cook, stirring frequently, for 3 minutes (Mine needed more like 5 minutes). Transfer the broccoli and peppers to a small platter and set aside.

Add 2 tablespoons of the remaining peanut oil to the wok. Add half of the beef and saute, stirring frequently, until browned, about 1 minute. Transfer the beef to the platter with the broccoli. Add the remaining 2 tablespoons peanut oil to the pan and cook the remaining beef.

Return the reserved broccoli and beef mixture to the wok. Add the sauce and cook, stirring to coat the beef and broccoli evenly, until warmed through, about 2 minutes. Add the sesame seeds, stir to combine, and serve immediately with steamed rice.

The Results

This is a delicious, simple take on a classic. I'll make this recipe again.

I especially loved the addition of the red peppers!

One cooking note for you. I'd saute the peppers and broccoli for several minutes, then add the ginger, garlic, etc. I find ginger and garlic LOVE to burn quickly, so it made more sense to add aromatics at the tail end of the cooking.

This is a 15 minute dinner once all ingredients are prepped. Enjoy!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina