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Beef and Broccoli
Chinese takeout classic, better at home
Ingredients
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- 1 lb flank steak, sliced thin against grain
- 2 tbsp soy sauce, divided
- 1 tbsp cornstarch
- 1 tbsp Shaoxing wine
- 3 tbsp vegetable oil
- 1 lb broccoli florets
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- ½ cup beef broth
- 2 tbsp oyster sauce
- 1 tsp sesame oil
Instructions
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- Toss beef with 1 tbsp soy sauce, cornstarch, wine. Marinate .
- Mix broth, remaining soy sauce, oyster sauce.
- Heat wok until smoking. Add 2 tbsp oil. Sear beef , stir-fry . Transfer out.
- Add remaining oil. Stir-fry broccoli . Add 2 tbsp water, cover, steam .
- Add garlic and ginger, 30 seconds. Add sauce and beef. Toss until thickened.
- Drizzle with sesame oil. Serve over rice.
Notes
- Velveting keeps beef tender.
- Slice against grain for tender pieces.
Serious Eats (Kenji López-Alt tested)