Asian Beef and Broccoli Stir-Fry

Sometimes I plan ahead when making our meals, but most of the time I don’t. I usually only plan ahead when I am making something special, or when we are having guests over. The rest of the time, I kind of wing it. That’s just how I roll.

We had a lot of fresh, delicious seafood, cooked in a variety of ways while in Belize, but we hadn’t eaten much beef lately. We had a some London broil down, which is good when cooked as a casserole or a stir-fry or as fajitas, or something like that where it is cooked with something else and is not just the meat alone. This particular cut of meat lends itself best to these types of dishes. That being said, we hadn’t had a lot of Asian dishes in awhile either, so it was time to make an another Asian stir-fry, this time with beef.

Stir-fries are very easy to make and always taste good. We like potstickers a lot too, so we serve those a lot when doing Asian dishes. Like with anything, there is never just one way to make it. So much of how I cook depends on what I have in the refrigerator at the time. I usually use recipes as guides, and go from there. And often times, I have a general idea of what I want to do, and tweak and adjust as I go.

Asian Beef and Broccoli Stir-Fry

1 1/2 lbs London Broil or skirt steak, cut into thin strips

1-1/2 cups mushrooms, either quartered or sliced

1-1 1/2 cups broccoli florets

1 TBSP garlic

1 TBSP ginger

1/4 cup green onions, sliced at an angle or Asian cut

2 TBSP oyster sauce

1 TBSP soy sauce

2 TBSP Hoisin sauce

2 TBSP sherry or red wine

2 tsp cornstarch

1-2 TBSP water

1/2-3/4 cup chicken broth

cooked angel hair pasta or spaghetti

peanut or sesame oil for cooking

Combine the oyster sauce, Hoisin sauce, soy sauce, sherry or wine, water and cornstarch and set aside.

Get a skillet or wok nice and hot and add the oil. Then add the meat and cook until completely browned, then remove and set aside.

Once the meat is cooked, add the broccoli, mushrooms, garlic and ginger to the skillet and cook for about 5-7 minutes, stirring constantly. Add more oil if needed.

Add the meat back in with the vegetables after they are cooked and add the sauce mixture and chicken broth as well. Bring to a boil then reduce the heat to a simmer and continue to cook for an additional 7-10 minutes, stirring occasionally.

I also decided to add some Peruvian peppers, for more some color and pizzazz, along with the green onions, right before serving. I served it over angel hair pasta. As I mentioned earlier, I tweak as I go, NOT to be confused with twerk as I go. That would take my cooking experiences to a whole new and different level, and would add quite a bit more personality as well. πŸ™‚

Because it was beef, I served it with a smooth red blend, as well as a few potstickers on the side. Yet again, a delicious, colorful meal was served in no time.

Enjoy your days. Stay safe and stay well. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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