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Beef ’n’ Broccoli Recipe
Serves 4
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| Beef ’n’ Broccoli |
Beef ’n’ Broccoli Ingredients
- 1½ lb. flank steak or skirt steak
- 4 tbsp. cornstarch, divided
- 4 tbsp. light soy sauce, tamari, or shoyu, divided
- 4 tbsp. peanut oil, divided
- 1½ cups beef stock or bone broth
- 1/4 cup Shaoxing wine or dry sherry
- 1 tbsp. dark soy sauce
- 1 tbsp. granulated sugar
- 1 tsp. white pepper
- 3 bunches broccolini, cut into bite-size pieces, or 1 head (about 1 lb.) broccoli, cut into florets and stem sliced in planks
- 1 piece ginger (2 inches), peeled and grated or minced
- 5 or 6 cloves garlic, chopped or grated
- White rice or pulled Chinese noodles, for serving
Beef ’n’ Broccoli Preparation
- Thinly slice beef against the grain on the bias. (If using flank, first slice the entire steak horizontally into 2 pieces about 3 inches wide.) Toss slices with 2 tbsp. cornstarch, 2 tbsp. light soy sauce, and 2 tbsp. oil.
- In a medium bowl, whisk remaining cornstarch with 2 tbsp. water until smooth. Whisk in stock, Shaoxing wine, dark soy, sugar, white pepper, and remaining 2 tbsp. light soy.
- In a large, lidded skillet, boil ½ cup water. Add broccolini and cover. Cook for 1½ minutes, then transfer to a plate. Allow any remaining water to boil off or empty and wipe out pan. Add beef and cook 1 to 2 minutes per side, without stirring, until browned. Remove beef to the plate with broccolini. Add remain ing 2 tbsp. oil to pan. Stir in ginger and garlic, stir-fry 1 minute, then add the cooked broccolini and beef, and the soy-sauce mixture. Cook until sauce is thickened, 1 minute. Serve im mediately with rice or noodles.
