Chinese-American Broccoli Beef
Who doesn’t love the the quintessential Chinese-American Broccoli Beef? This dish comes together quickly and utilizes pantry staples you’ve been accumulating. Skip the Chinese take-out and hone in on your mise en place while making this tasty midweek meal.
Yield: All recipes serve 2 people
Chef Notes: Cooking stir-fry or wok happens fast, making proper mise en place imperative.
Use sirloin, skirt, or hanger steak if flank steak is unavailable.
For ultra thin slices of beef, freeze for 15 minutes before slicing
Components
Marinated Beef
Blanched Broccoli
Oyster- Shoaxing Sauce
Garlic/Ginger/ Scallion Whites
Scallion Greens
Jasmine Rice
Mise
Marinate the Beef: Slice the flank steak thinly against the grain. In a bowl, mix beef with:
1 T soy sauce
1 t Shaoxing wine
½ t Cornstarch
1 t Oil.
Let marinate 20 minutes.
Blanch & Shock the Broccoli ▸ Bring a pot of salted water to boil. Add broccoli florets and cook 1 minute until bright green. Transfer to an ice bath and set aside.
Make the Oyster-Shoaxing Sauce: In a small bowl, whisk together
¼ C Soy sauce
2 T Oyster sauce
1 T Shaoxing wine
⅓ C water/stock,
1 T Brown sugar
2 t Cornstarch
1 t Sesame oil.
Prepare the Aromatics: Mince the 3 garlic cloves and 1 T ginger. Separate the whites and green from the scallions, and slice in 1" segments.
Prepare the Rice: Bring 1½ C Water to a boil. Add the jasmine rice. Simmer, cover and cook until the water has absorbed.
Finish
Cook the Beef:
Heat wok or large pan until smoking, then add 2 T oil. Spread beef in a single layer, sear 30 seconds, then stir-fry until 80% cooked. Remove to a plate.
Stir-Fry Aromatics:
Add 1 T oil to the wok/pan, then add garlic, ginger and scallion whites. Stir 10 seconds until fragrant.
Combine:
Return beef and broccoli to the wok. Pour in sauce, toss, and stir-fry until the sauce thickens and everything is glazed (1–2 minutes).
Add the scallion greens.
Serve over hot jasmine rice.