An American Chinese classic, beef and broccoli. It’s easy to make, deeply satisfying, and way better than that mass produced goop you’d get from delivery.
Serves: 4
Time: 30 minutes
| Mise en Place | |||
|---|---|---|---|
| STAPLES | VEGGIES | ||
| 1×2 tsp | cornstarch | 2 heads | broccoli |
| 1/2 cup | beef (or chicken) stock | 1 small | onion, sliced |
| 1/3 cup | oyster sauce | 3 cloves | garlic, minced |
| 1 tbs | soy sauce | MEAT | |
| 1 tbs | seasame oil | 1 lb | skirt steak, sliced against grain |
| 1 tsp | rice wine vinegar | ||
| 2 cups | jasmine rice, cooked | ||
| canola oil | |||
| Equipment | |
|---|---|
| 1 | wok, hot |
| 5 | bowls |
| Directions | |
|---|---|
| Step | Action |
| 1 | Prep the broccoli. Separate florets from stems, then peel the stems and slice them into coins. Place into florets and stems into separate bowls. |
| 2 | In another bowl, whisk together 1 tsp cornstarch, soy, and seasame oil to make marinade |
| 3 | Toss beef with marinade, let sit at least 30 minutes |
| 4 | In another bowl, whisk together 1 tsp cornstarch, oyster sauce, vinegar, and stock to make sauce |
| 5 | Get wok hot, add oil |
| 6 | Add oil and cook beef. When done evac to bowl |
| 7 | If needed, add oil and cook onions and brocooli stems till just starting to soften (about two minutes) |
| 8 | Add broccoli florets and cook one minute |
| 9 | Add garlic and cook one minute |
| 10 | Add sauce and beef (with any drippings) |
| 11 | Reduce sauce to desired thickness |
| 12 | serve over rice |
Props
There are recipes all over the internet for this dish, and i looked at a bunch of them. They are all basically the same, using a bit more or less of this or that. I like onions in this dish, they add an additional flavor that makes the dish a bit more interesting than versions with out it. I also like skirt over flank for this – most recipes use flank. If you go for skirt, just make sure you don’t over cook it, which means make that wok hot and sear quick!
Categories: Mains
