My delicious Hot and Tangy Broccoli Beef is the perfect stir-fry. To me, that means just a couple of star ingredients, plus a stand-out sauce. In this case, it’s fresh broccoli, sliced thin and cooked so it still has a bite and tender and juicy and beef strips, coated in a delicious sweet, sour and salty sauce. Buy a tender beef steak for this recipe, like rib eye, sirloin or flank. It will be cooked in the sauce so it stays juicy and soft.
The sauce is the perfect Asian combination of soy, rice vinegar and sugar, thickened with cornstarch and spiced up with just a sprinkle of red pepper flakes. Hot and sizzling from the wok, this beats a takeout any day!
To make Hot and Tangy Broccoli Beef, you will need the following ingredients:
Cut the beef steak across the grain into thin strips.
Mix 1 tablespoon of soy sauce, garlic, sugar and 1 tablespoon of the cornstarch together in a bowl.
Add the beef to the soy sauce, stir to coat and leave to marinate for 10 minutes.
Thinly slice the broccoli florets on the diagonal.
In a small bowl, mix together the remaining soy sauce, 1 cup of water, 4 teaspoons of cornstarch and the red pepper.
Place a wok or large pan over a high heat. Add 1 tablespoon of the oil and heat until smoking. Add the beef strips and fry for a minute, before removing with a slotted spoon.
Add the remaining oil, followed by the broccoli and onion. Stir-fry for 2 minutes.
Lower the heat, add a tablespoon of water and place a lid on the pan. Cook 2 minutes, giving everything an occasional toss to loosen.
Return the beef to the pan and pour the soy sauce over the top.
Cook, stirring, until the sauce starts to boil and thickens.
Take the wok off the heat. Add the vinegar and stir through.
Serve my Hot and Tangy Broccoli Beef with a heaped pile of steaming coconut rice for a perfect weeknight dinner! Don’t forget to take a photo of this delicious stir-fry and tag #cookmerecipes in your posts!
