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Beef and Broccoli Stir-Fry

Chinese noodles, available in the Asian section of most supermarkets, are a delicious accompaniment. You can also serve the stir-fry over white or brown rice.

  • prep: 35 mins
    total time: 35 mins
  • servings: 4

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Ingredients

  • 3 tablespoons soy sauce
  • 3 tablespoons apple juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 3 cloves garlic, minced
  • Ground pepper
  • 1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
  • 1 tablespoon plus 1 teaspoon canola oil
  • 1 tablespoon cornstarch
  • 1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
  • Coarse salt

Cook's Note

To make it easier to slice the steak very thinly, place it in the freezer for 20 to 30 minutes, wrapped well in plastic.

Directions

  1. Step 1

    In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.

  2. Step 2

    Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.

  3. Step 3

    In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.

  4. Step 4

    Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.

Source
Everyday Food, March 2004

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Reviews (17)

  • 24 Jul, 2014

    My husband is very picky, so I am proud of the fact that I can get him to eat things now that he swore when I met him he would never eat. Broccoli happens to be one of those things. I tried this recipe a while back and he loved it. The cider results in a nice mild sweetness that goes really well with the dish. I serve it over rice and it is something we both really enjoyed.

  • 19 Apr, 2013

    my family has loved this recipe for several years. i got it from an everyday food magazine and have made it dozens of times.

  • 17 Jan, 2012

    The flavor was good but the broccoli was too mushy. Next time I would follow the instructions except I would stir fry the broccoli in oil and add it to the cooked beef mixture. Hubby loved it.

  • 28 Sep, 2011

    Because I was out of apple juice, I used white grape juice. This was an easy, excellent meal. Next time I will try beef broth instead of water and also throw some sesame seeds on top! Fabulous!

  • 10 Sep, 2011

    I used apple sauce instead of juice because that's what I had in the fridge. Also added a little salt to the broccoli while it was cooking. Satisfyingly simple and lovely meal!

  • 10 Feb, 2011

    Delicious! How satisfying to create a favorite eat-out dish at home! Beef broth is a must. Toasted sesame seeds also very good on top.

  • 9 Oct, 2010

    Delightful and EASY. As per"shorinko's recommendation, I use beef broth instead of water and it works quite well.

  • 19 Aug, 2010

    3 tablespoons apple juice; a strange ingredient for beefy noodles, I was searching for light but energetic sort of recipe for my gym diet. I think I have found it.

    Thanks

    Avelina

    http://www.dailytrader.com/all_wholesale_suppliers/food_and_gourmet_whol...

  • 2 Mar, 2010

    I actually do this but add beef broth/stock instead of water. Bumps up the beefy flavor.

  • 27 Nov, 2008

    I didnt think this was bland, very yummy, it was a big hit with my whole family, I made it with plain white sushi rice, and deffinately will make this again, good easy recipe.

  • 30 Oct, 2008

    This was very bland. It may have been better if you didn't add as much water.

  • 8 Sep, 2008

    This is great but I am all about quick too! I changed this up with using birdseye asian vegetables steamers with a tangy sauce, instead of broccoli. This added just the right amount of zing to this stir fry and poured it over steamed white rice! I was able to skip step three and save time without compromisng the taste!

  • 8 Sep, 2008

    This is great but I am all about quick too! I changed this up with using birdseye asian vegetables steamers with a tangy sauce, instead of broccoli. This added just the right amount of zing to this stir fry and poured it over steamed white rice! I was able to skip step three and save time without compromisng the taste!

  • 13 May, 2008

    Rather than using soy sauce and then also adding salt, use a soy substitute like Bragg.....no salt needed...you'll do your body a favour. I agree with using the pineapple juice and brown sugar.

  • 13 May, 2008

    rice wine vinegar or red wine vinegar and change the white sugar to brown. also add a few dashes of red pepper flakes and a pinch of ground ginger.

  • 13 May, 2008

    Try pineapple juice and rice wine vinegar. That should not change the flavors that much in this recipe.

  • 28 Apr, 2008

    I'm allergic to apple. Any suggestions for substitutes for the apple juice and cider vinegar?