Broiled Beef and Broccoli Stir-Fry With Water Chestnuts
Here the broiler does all the work, as opposed to the more traditional, hands-on method of stir-frying in a wok or skillet.
- Total Time:
- Servings: 4
Photography: Bryan Gardner
Source: Martha Stewart Living, May 2016
- 1/4 cup oyster sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic (from 2 cloves)
- 1 tablespoon minced fresh ginger (from a 1 1/2-inch piece)
- 1 tablespoon cornstarch
- Coarse salt and freshly ground pepper
- 1 1/4 pounds skirt steak, sliced 1/4 inch thick against the grain
- 1 head broccoli, cut into florets, stems peeled and sliced
- 1 can (8 ounces) sliced water chestnuts, drained
- Steamed rice and toasted sesame seeds, for serving
Preheat broiler with rack 4 inches from heating element. Stir together oyster sauce, soy sauce, sesame oil, garlic, ginger, cornstarch, and 1 tablespoon water in a large bowl. Season with salt and pepper. Stir in beef and broccoli to evenly coat. Spread mixture in a single layer on a rimmed baking sheet.
Broil, rotating sheet halfway through, until beef is sizzling and browned in places and broccoli is charred and crisp-tender, 8 to 10 minutes. Stir in water chestnuts. Serve over rice, drizzled with pan juices and sprinkled with sesame seeds.