Beef and Broccoli
Chinese Beef and Broccoli - Restaurant Style
Submitted By: Taz
Ingredients:
1 lb Beef Flank Steak (Jīxiōng Ròu)
1 lb Fresh [Western] Broccoli Florets (Xīlán)
2 Cloves Fresh Garlic (Dàsuàn) - minced
¼ inch piece Fresh Ginger (Jiāng) - minced
2 Tbs Peanut Oil (Huāshēngyóu) - can substitute vegetable oil (Shíyòngyóu) if desired
2 tsp Toasted Sesame Oil (Zhīmayóu)
| Marinade: 2 Tbs Light Soy Sauce (Shēng Chōu) 2 Tbs Shao Xing Rice Wine 1 Tbs Dark Soy Sauce (Lǎo Chōu) 1 Tbs Cornstarch (Yùmǐ Diànfěn) |
Sauce: ¼ Cup Low Sodium Chicken Broth (Jītāng) 2 Tbs Light Soy Sauce (Shēng Chōu) 2 Tbs Oyster Sauce (Háoyóu) 1 tsp Granulated Sugar (Táng) 1 Tbs Cornstarch (Yùmǐ Diànfěn) |
|---|
Preparation:
- Place your beef in the freezer for 15-20 minutes to 'firm up' (this makes it easier to slice very thin) - Once 'firm', slice across the grain into apx ⅛ inch thick slices and set aside
- In a medium bowl, mix up all of the marinade ingredients until well incorporated - Add sliced beef and toss to combine making sure the beef is well coated - Set aside until needed (minimum 10 minutes)
- Place all of the sauce ingredients in a small container with a tight lid (a small mason jar works well for this) and shake it up until well mixed - Set aside until needed
- Place a wok (or large skillet) over medium-high heat - Add ¼ cup of water and bring to a boil - Add the broccoli florets - Cover and allow to cook until broccoli is 'tender crisp' and water is evaporated (apx 2-3 minutes) - Transfer broccoli to a plate and wipe out any remaining water from the wok/skillet with a paper towel held with tongs
- Add the oil and 'swirl' to coat the bottom of the wok/skillet - Add the ginger and garlic to the oil and stir fry until very fragrant (apx 30-40 seconds) - Add the beef and its marinade in a single layer and allow to cook undisturbed for apx 30 seconds to gain a nice sear - Flip the beef and, again, cook undisturbed for about 30 seconds to gain a nice sear
- Return the broccoli to the wok/skillet and add the sauce - Stir-fry everything together until the sauce thickens (apx 1-2 minutes)
- Drizzle the sesame oil over the top and give it one last good mix
- Serve immediately along with or over steamed rice
