Martha Stewart Broiled Beef and Broccoli Stir-Fry with Water Chestnuts

Martha Stewart broiled beef and broccoli stir-fry with water chestnuts takes 30 minutes and skirt steak, broccoli and oyster sauce to make a sizzling, charred dinner. Save this quick weeknight dinner for busy evenings, family nights or easy meal prep, because it's a hands-off sheet pan recipe.

Slice the skirt steak against the grain, about 1/4 inch thick, so every bite stays tender instead of chewy. Cut it with the grain and the broiler's high heat leaves you with tough, stringy beef.

Martha skips the wok completely and lets the broiler do the work, so the beef browns and the broccoli chars on one rimmed baking sheet. The oyster sauce and cornstarch coating then bubbles into a glossy, sticky glaze, and you never have to stand over a hot skillet.

Martha Stewart Broiled Beef and Broccoli Stir-Fry with Water Chestnuts

0.0 from 0 votes

Course: DinnerCuisine: American, ChineseDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

390

kcal

Skirt steak and broccoli turn sizzling and charred under the broiler, coated in a glossy garlic-ginger oyster sauce glaze. The water chestnuts go in at the end, so they stay crisp against the tender beef.

Ingredients

• 1/4 cup oyster sauce
  

• 3 tablespoons low-sodium soy sauce
  

• 1 tablespoon toasted sesame oil
  

• 1 tablespoon minced garlic (from 2 cloves)
  

• 1 tablespoon minced fresh ginger (from a 1 ½-inch piece)
  

• 1 tablespoon cornstarch
  

• Coarse salt and freshly ground pepper
  

• 1 1/4 pounds skirt steak, sliced ¼ inch thick against the grain
  

• 1 head broccoli, cut into florets, stems peeled and sliced
  

• 1 can (8 ounces) sliced water chestnuts, drained
  

• Steamed rice and toasted sesame seeds, for serving
  

Directions

• Heat the broiler: Preheat the broiler with the rack 4 inches from the heating element. That way the pan sits close enough to the heat to char the broccoli and brown the beef.
• Mix the sauce: Stir together 1/4 cup oyster sauce, 3 tablespoons low-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon minced garlic, 1 tablespoon minced fresh ginger, 1 tablespoon cornstarch and 1 tablespoon water in a large bowl. Season with coarse salt and freshly ground pepper, since the cornstarch helps the sauce cling and thicken.
• Coat the beef: Stir in 1 1/4 pounds sliced skirt steak and the broccoli florets with the peeled, sliced stems until everything is evenly coated. Then spread it all in a single layer on a rimmed baking sheet so nothing steams.
• Broil until charred: Broil for 8 to 10 minutes, rotating the sheet halfway through. It's done when the beef is sizzling and browned in places and the broccoli is charred and crisp-tender.
• Add water chestnuts: Stir in the drained, sliced water chestnuts right after the pan comes out of the oven. They only need to warm through, so they keep their crunch.
• Serve over rice: Spoon the beef and broccoli over steamed rice and drizzle it with the pan juices. Then sprinkle toasted sesame seeds on top for a nutty finish.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of beef?

Flank steak is the closest swap, since it's also lean and slices well against the grain. Sirloin works too, but cut it a little thinner so it cooks through in the same 8 to 10 minutes.

How do I store leftover beef and broccoli?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat, because the microwave can turn the thin beef rubbery.

Can I prep this ahead of time?

You can slice the steak, cut the broccoli and mix the sauce a day ahead and keep them in separate containers in the fridge. Toss everything together just before broiling so the broccoli doesn't get soggy.

What if I don't have a broiler?

A large skillet over high heat works well, so cook the beef first in a single layer and set it aside. Then char the broccoli, return the beef to the pan and toss everything with the sauce.

What's the most common mistake with this recipe?

Crowding the baking sheet is the big one, because piled-up beef and broccoli steam instead of browning. Use a large rimmed sheet and spread everything in one layer, or split it across two pans.