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!