Stir Fry Ginger Beef and Broccoli

If I ask my children what they would like for a special occasion dinner like their birthday they often choose this wonderful stir fry.  I found the recipe over 30 years ago in Gourmet Magazine and its been at the top of our list of favorite recipes ever since.  Today is my birthday and this is what I'm cooking.  The secret to this dish is having all the ingredients ready to go so when you heat up your wok you can quickly go through the stir fry steps. The sauce is delicious and the only deviation I occasionally make is to add a few red pepper flakes for a little heat.  I serve this with steamed rice and a mango and pineapple salad.  I hope you will try this fantastic recipe.  It might become the special occasion request at your house too.

Stir Fry Ginger Beef and Broccoli...May, 1980, Gourmet Magazine


1-1/2 pound flank steak cut into thin, cross grain strips
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice wine vinegar
2 teaspoons minced fresh ginger
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon sugar

Mix together all ingredients except sliced beef.  Add beef and marinate for at least one hour. Drain and toss with 2 tablespoons vegetable oil.

Cut 1 pound broccoli into flowerettes. Cook in boiling water for four minutes or until barely tender. Drain well and rinse with cold water.

In a small bowl combine:

1/2 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons soy sauce
1-1/2 tablespoon rice wine vinegar
1-1/2 tablespoon cornstarch
2 teaspoons sesame oil
1 teaspoon sugar

In a small dish combine:

2 tablespoons slivered green onion
2 tablespoons minced ginger.

In a very hot wok stir fry the beef in 2 tablespoons vegetable oil in several batches until pink. Set aside.  Wipe out wok with paper towels.

Heat wok until very hot, add 2 tablespoons oil.  Fry onion and ginger for 30 seconds.  Stir in broth mixture, beef and broccoli.  Cook several minutes until thickened.

Garnish with sesame seeds and green onion.  Serve with rice.