Sesame Beef and Broccoli

Ever since my annual check-up this past summer, I’ve been looking for ways to incorporate more iron into my diet. Fortunately, Chinese beef stir-fries are pretty healthy as far as red meat dishes go, because the meat is usually paired with vegetables and the sauces are flavorful yet light. (That is, if you make them at home instead of ordering from the local take-out.)

And of course, beef with broccoli is probably the most popular and beloved takeout dishes in this country. I mean, if you’re a red meat eater, how can it not sound good? Succulent, tender strips of beef mixed with tender-crisp broccoli? I’d crave it any time. It’s an easy one-dish entree (with rice on the side, of course) from which you can get a ton of nutrients. 

So here’s a pumped-up take on the classic dish that includes fragrant sesame oil, a bit of Worcestershire sauce, and optional chili sauce for a little kick. (A note on Worcestershire sauce, since some of you have asked: yes, it is a common ingredient used in Chinese cooking, especially Cantonese. We’ve been using it for well over a century, since the British colonial days in Hong Kong, to enhance the meatiness in stir-fries and noodle dishes.) Try it out anytime you’d like to get something fast, healthy, and delicious on the table!

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Sesame Beef and Broccoli

Serves 4

1 pound flank, skirt, hangar, or flatiron steak, cut against the grain into 1/4-inch thick slices1 tablespoon soy sauce1 tablespoon sesame oil1 tablespoon Chinese rice wine or dry sherry1 teaspoon cornstarch2 tablespoons peanut or vegetable oil1 clove garlic, minced1 teaspoon minced or grated ginger2 large shallot, finely chopped2 cups broccoli floretsFreshly ground black pepper1 teaspoon white sesame seeds1 1/2 tablespoons soy sauce1 tablespoon Worcestershire sauce1 tablespoon sesame oil1 teaspoon white rice vinegar1 to 2 teaspoons chili sauce (optional)1 teaspoon sugar1 teaspoon cornstarchMarinate the beef: In a medium bowl, stir together the soy sauce, sesame oil, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and toss to coat. Let stand at room temperature for 10 minutes.Prepare the sauce: In a small bowl, combine soy sauce, Worcestershire sauce, sesame oil, rice vinegar, optional chili sauce, sugar, and cornstarch. Stir until the cornstarch is dissolved and set aside.Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl to coat the bottom. Add the beef and spread it around the wok in a single layer. Allow the beef to sear undisturbed for 1 to 2 minutes so it gets a nice browning on the surface. Stir-fry for another 1 to 2 minutes, just until the beef is no longer pink. Transfer to a plate and set aside.Swirl the remaining 1 tablespoon of oil into the wok. Add the garlic, ginger, and shallots to the wok and cook for about 30 seconds, until aromatic. Add the broccoli and stir-fry for another 1 minute. Pour in the sauce mixture. Continue to cook while stirring for another 1 to 2 minutes, until the broccoli is tender-crisp.Return the beef to the wok. Stir to coat the beef with the sauce. Season to taste with black pepper. Transfer everything to a large plate, sprinkle sesame seeds on top, and serve.

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Other great beef recipes to try:

Tagged as: Beef, Chinese, Recipes

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