Pepper Beef with Broccoli
Pepper Beef with Broccoli is a beloved dish that hails from Chinese cuisine, seamlessly blending tender beef, vibrant green broccoli, and a savory sauce that has won hearts (and stomachs) around the world.
Ingredients
Marinade
- 1 Lb London broil
- 3 Tbsp Soy sauce
- 1 Tbsp Hoisin sauce
- 2 Tsp Cornstarch
- 1 Tsp Sriracha
- 1/2 Tsp Garlic powder
- 1/2 Tsp Ginger powder
Sauce
- 5 Tbsp Oyster sauce
- 3 Tbsp Brown sugar
- 2 Tbsp Chicken broth
- 1 Tbsp Rice wine
- 1 Tsp Sesame oil
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
Stir-fry
- 6 Cloves Garlic-minced
- 1 Tbsp Ginger-grated
- 1 Tsp Sesame oil
- 1 Red bell pepper-sliced thin
- 4 Cups Broccoli
- Cilantro-chopped
- Sriracha
- Vegetable oil
- Rice or cauliflower rice
Instructions
Marinate
- Slice beef into 1/8" thick slices and 2 " long.
- Add remaining ingredients to a gallon ziploc bag, then add beef. Massage until well coated. If leaving at room temperature marinate for 30 minutes. If marinating longer place in fridge. Marinate for 2-8 hours.
Sauce
- Combine all ingredients in a small bowl and whisk together. Set aside.
Stir-fry
- Cut broccoli into florets. Place in a bowl with a small amount of water and steam in microwave for 1 1/2 minutes. Set aside.
- Add garlic, ginger and sesame oil to a small bowl and set aside.
- Add 2 tablespoons of vegetable oil to your wok and heat over medium heat. Working in batches brown the beef and set aside.
- Add a little more oil and cook bell pepper for a couple of minutes. Then add broccoli and cook for 2 minutes.
- Push the peppers and broccoli to the edge of the wok and add the garlic mixture and cook for 30 seconds stirring it into the pepper and broccoli mixture.
- Add back in the beef and toss to combine. Whisk the sauce before adding it into the wok. Cook while stirring constantly to incorporate and thicken the sauce, about 2 minutes.
- Serve over rice or cauliflower rice, Garnish with cilantro and sriracha.