Easy Thai Beef & Broccoli Stir Fry

This Thai Beef & Broccoli Stir-Fry is even more delicious than the Chinese version, with more depth of flavor and slightly more spice (this can be adjusted according to your liking). The beef is cut thinly and stir-fried quickly and easily together with broccoli, red pepper, and a delicious stir-fry sauce. The broccoli really works in this dish, as it fully absorbs the sauce and provides that nice added bit of crunch. Serve with plain steamed jasmine rice for an easy Asian comfort food dish your family will love.

INGREDIENTS

• 1/2 to 1 lb. (0.45 kg) beef steak or other cuts
• 1 medium head broccoli, cut into bite-size florets
• 1 red pepper, sliced into thin strips
• 1 shallot OR 1/4 cup purple onion, finely chopped
• 3-4 cloves garlic, finely chopped
• 2 thumb-size pieces ginger, thinly sliced into matchstick-like pieces
• 3 Tbsp. sherry (or cooking sherry), or red wine
• 1 tsp. cornstarch dissolved in 3 Tbsp. cool water
• 1 tsp. sesame oil
• 2-3 Tbsp. vegetable oil
• MARINADE:
• 3 Tbsp. soy sauce
• 1 tsp. brown sugar
• 1 tsp. cornstarch
• STIR-FRY SAUCE:
• 1/2 cup good-tasting chicken stock
• 3 Tbsp. oyster-flavored sauce
• 1 Tbsp. fish sauce
• 1 to 2 tsp. brown sugar, to taste
• 1-2 red chilies, minced, OR 1/2 to 3/4 tsp. dried crushed chili (chili flakes), to taste

• PREPARATION

  1. Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl. Combine marinade ingredients in a cup, stirring well to dissolve the cornstarch. Pour this over the beef and toss. Set aside.
  2. In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside.
  3. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
  4. Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Add the sherry as you stir-fry to keep pan moist.
  5. Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
  6. Stir together the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together.
  7. Switch off heat and drizzle over the sesame oil. Taste-test the dish. If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chili for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce can also be served on the side for those who like it extra spicy. ENJOY!