Description
Leftover steak becomes beef and broccoli for two: tender-crisp broccoli and sliced cooked steak in a glossy soy, oyster sauce and ginger sauce, ready in about 20 minutes.
Ingredients
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1/2 cup low-sodium beef broth or water
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil
- 3 cups broccoli florets (about 8 ounces), cut bite-size
- 2 tablespoons water
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
- 8 ounces leftover cooked steak, sliced thin across the grain
- 1 green onion, thinly sliced (optional)
- Cooked rice, for serving
Instructions
- In a small bowl, whisk the soy sauce, oyster sauce, brown sugar, broth, cornstarch and sesame oil until the cornstarch dissolves.
- Heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add the broccoli and cook for 2 minutes, stirring once or twice, until bright green and browned in spots.
- Add the water, cover right away and steam for 2 minutes, until the broccoli is tender-crisp.
- Uncover and reduce the heat to medium. Push the broccoli to the side, add the garlic, ginger and red pepper flakes to the open space and cook for 1 minute, stirring, until fragrant.
- Add the sliced steak. Whisk the sauce again, pour it in and toss for 2 minutes, until the sauce turns glossy and thick and the steak is hot all the way through.
- Serve right away over rice, topped with green onion.
Notes
Equipment: 12-inch skillet with a lid, small bowl and whisk, instant-read thermometer
- Any leftover steak works: flank, sirloin, strip, ribeye or skirt. Thin slices across the grain keep it tender.
- Add the steak at the end only to heat it through; cooking it longer makes it tough.
- No oyster sauce? Use an extra tablespoon of soy sauce and a teaspoon more brown sugar.
- Leftover roast beef or London broil can be used the same way.
- Use leftover steak within 3 to 4 days of when it was first cooked.
- Refrigerate leftovers in a covered container and eat them within 3 to 4 days.
- Reheat in a skillet over medium heat with a splash of water, or in the microwave, until hot.
- Reheat leftover steak to 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese-American