Thai-style beef and broccoli is a simple weeknight dish featuring the title ingredients in a savory sauce. Although a traditional version always cooks quickly, the ingredient list, which includes multiple sauces and aromatics, is far too long for a 5:30 Challenge recipe.
To streamline, I’ve cut the sauce down to its two critical ingredients: oyster sauce and soy sauce. These ingredients are used as the coating for the beef (I prefer flank steak) and as the stir-fry sauce.
Many recipes use a mixture of egg white and cornstarch to coat the beef; this keeps it tender even when cooked until well done. Rather than add these ingredients to the list, keep the beef on the medium side of doneness by cooking it in two stages. First, cook it alone to brown the exterior. Then, after stir-frying the broccoli, return the beef to the skillet with the vegetables to finish cooking.
For aromatics, I stick with thinly sliced garlic, although you could swap this for ginger if you prefer a bit of heat.
All told, this dish takes around 15 minutes to cook. Start a pot of white rice before heating the skillet and it’ll be done by the time you pull the stir-fry off the stove.
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