Beef & Broccoli Stir-fry With a Twist

The other day I picked up the May issue of Bon Appetit magazine.
As I flipped through it, the title of a recipe caught my eye–Stir-Fried Beef, Broccoli, and Yams. Oh yum. The magazine explained that the recipe was taking the ever so popular Chinese dish of beef and broccoli and taking it up a notch with the addition of yams. This sounded so good that I ended up going to the store that night for the ingredients and made it for dinner the next day. I don’t have a whole lot to say about this dish except for YUM. Really. You should let this dish speak for itself by making it yourself. The flavors are so good–a hint of spiciness from the crushed red pepper and sweetness from the brown sugar and yams is nicely rounded out by a wonderful hit of umami from the oyster sauce and steak.

Stir-Fried Beef, Broccoli, and Yams
Adapted from Bon Appetit recipe
Makes 4 servings

1/4 cup water
3 Tbsp. (packed) golden brown sugar
3 Tbsp. oyster sauce
1/2 tsp. dried crushed red pepper
1 1-pound tri-tip steak, cut in half lengthwise, then crosswise into 1/4-inch-thick slices
1 1/2 Tbsp. cornstarch
2 1/2 Tbsp. Asian sesame oil, divided
5 cups broccoli florets (about 10 oz.)
1 12-oz. yam (red-skinned sweet potato), peeled, cut in half lengthwise, then crosswise into
1/3-inch-thick slices
1 Tbsp. minced peeled fresh ginger
Salt and pepper for seasoning

1. Stir first 4 ingredients in small bowl until sugar dissolves. Set sauce aside. Place beef in large bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat.

2. Heat 1 1/2 tablespoons sesame oil in large wok over high heat. Add beef mixture and stir-fry until no longer pink on the outside, about 3 minutes. Transfer beef mixture to medium bowl.

3. Heat remaining 1 tablespoon sesame oil in same skillet. Add broccoli, yam, and ginger. Toss to coat; sprinkle with salt and pepper. Add sauce. Cover, reduce heat to medium-high, and cook until vegetables are just tender, about 7-10 minutes. Add beef mixture. Toss until sauce coats beef, about 1 minute. Serve with rice.

Coming Tomorrow: Getting Nostalgic With Homemade Shirley Temples