A quick & easy beef and broccoli stir fry, with a savory garlic ginger sauce
For the beef:
1lbbeef sirloin stir fry strips
1tbsprice cooking wine
For the sauce:
2tbsprice cooking wine
1/2cupbeef stock or water
For the stir fry:
4cupsbroccoli floretsblanched for 30 seconds**
In a small bowl, toss to combine the beef, soy sauce, and rice cooking wine. Let sit while you prepare the rest of the recipe.
For the sauce, whisk together all ingredients.
For the stir fry, heat one tablespoon of oil in a wok or high sided skillet over high heat, and add half of the marinated beef. Let sit for 1 minute without stirring, so the beef can brown, then stir for 1-2 minutes, until the beef is mostly cooked through.
Remove the beef and wipe out the pan. Repeat the process with the other half of the beef.
Add the remaining tablespoon of oil to the pan and add the scallions. Stir around for 30 seconds, then add the blanched broccoli, the mostly cooked beef, and all of the sauce.
Cook for 1-2 minutes until the beef is fully cooked and the sauce has thickened. Take care not to overcook the beef.
Serve with rice, if desired, and enjoy!
*Any high heat oil works here, like avocado oil.**Blanching just means you cook the broccoli florets in boiling water for 30 seconds, then drain and rinse. That way it's slightly cooked before adding to the stir fry.