Beef and Broccoli

Chinese Beef and Broccoli - Restaurant Style
Submitted By: Taz


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)

   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)
   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)

  1. 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
  2. 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)
  3. 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
  4. 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
  5. 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
  6. Return the broccoli to the wok/skillet and add the sauce - Stir-fry everything together until the sauce thickens (apx 1-2 minutes)
  7. Drizzle the sesame oil over the top and give it one last good mix
  8. Serve immediately along with or over steamed rice
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