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Hot and Tangy Broccoli Beef
Hot and Tangy Broccoli Beef
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Tantalizing beef and broccoli stir-fry with a zesty kick.
Ingredients:
  • 0.75 pound boneless tender beef steak, rib eye, sirloin or flank
  • 1 tablespoon cornstarch
  • 3 tablespoons Kikkoman Soy Sauce, divided
  • 1 large clove garlic, minced
  • 0.5 teaspoon sugar
  • 1 pound fresh broccoli, trimmed
  • 4 teaspoons cornstarch
  • 0.5 teaspoon crushed red pepper
  • 3 tablespoons vegetable oil, divided
  • 1 medium onion, thinly sliced
  • 2 teaspoons Kikkoman Seasoned Rice Vinegar
Instructions:
  • Slice the beef thinly across the grain. In a medium bowl, mix together 1 tablespoon each of cornstarch and soy sauce with garlic and sugar. Add the beef to the mixture and let it marinate for 10 minutes.
  • Prepare the broccoli by separating the florets and cutting them into bite-size pieces. Peel the stalks and thinly slice them diagonally.
  • In a small bowl, mix 1 cup of water, the remaining 2 tablespoons soy sauce, 4 teaspoons of cornstarch, and crushed red pepper. Set aside.
  • In a hot wok or large skillet over high heat, heat 1 tablespoon of oil. Add the beef and stir-fry for 1 minute, then remove from the heat.
  • In the same pan, heat the remaining 2 tablespoons of oil. Stir-fry the broccoli and onion for 2 minutes. Sprinkle 1 tablespoon of water over the vegetables, cover, and cook for 2 more minutes, stirring occasionally.
  • Combine the beef and soy sauce mixture in the pan, stirring until the sauce simmers and thickens. Take it off the heat and mix in the vinegar.

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