I use thin sliced bottom rounds for broccoli beef. I add meat tenderizer to the marinade to soften them. Top Round would work fine, too.
Beef and Broccoli - Ray's Way
This is a recipe concocted from two different channels on YouTube. Result? FANTASTIC!!!
I found it easier to do all the prep a couple of hours ahead of meal time. Once cooking starts, it comes together quickly.
Recipe below is for six servings.
Marinade Ingredients
5 Tbs rice wine vinegar
3 Tbs light soy sauce
2 Tbs cornstarch
1 ½ tsp ground black pepper
2 tsp Adolph's Meat Tenderizer
1 tsp baking soda
Main Ingredients
2 ½ - 3 lbs beef, sliced thin against the grain (tri tip or thin sliced bottom round/carne asada beef works great)
1 bag broccoli crowns
4 Tbs oil
3 large carrots, quartered and chopped
1 onion, chopped
6 cloves garlic, smashed and chopped
3 Tbs fresh ginger, chopped
Sauce Ingredients
5 Tbs light soy sauce
5 Tbs oyster sauce (hoisin sauce would work, too)
¾ cup water
3 Tbs cornstarch
3 Tbs sugar
1 ½ Tbs black pepper
Directions
Preparation: Mix the marinade ingredients and set aside.
Thinly slice the beef against the grain.
Pour the marinade over the beef, mix well with a spoon, then set aside or cover and refrigerate for no more than a couple hours.
Make the Sauce and set aside.
Chop the garlic, ginger, onion, and carrot. Set aside in one bowl.
Add oil to a Dutch Oven and turn heat to med-high.
Add the chopped veggies. Stir for a couple minutes.
Add the beef. Stir to mix with the veggies and brown for a couple minutes, stirring to even. It the pan is crowded, it may take a little longer, but don't fry the water out of the meat.
Add the broccoli to the top and cover. Do not stir. Steam for 8 minutes.
Add the sauce. The sauce will thicken in about a minute. Stir to coat everything.
Serve over rice.