BEEF AND BROCCOLI
INGREDIENTS
FOR THE BEEF AND MARINADE:
1 pound flank steak (sliced 1/4 inch thick)
1/4 teaspoon baking soda
3 tablespoons water
1 1/2 teaspoons cornstarch
2 teaspoons vegetable oil
1 teaspoon oyster sauce
FOR THE SAUCE:
2/3 cup chicken stock
1 1/2 teaspoons sugar
2 1/2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
FOR THE REST OF THE DISH:
4 cups broccoli florets
3 tablespoons vegetable oil (divided)
2 cloves garlic (minced)
1/4 teaspoon ginger
1 tablespoon Shaoxing wine
2 1/2 tablespoons cornstarch
INSTRUCTIONS
In a bowl, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water.
Massage the beef with your hands until all the liquid is absorbed.
Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.
Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
Bring 6 cups of water to a boil and blanch your broccoli for 30 to 60 seconds. Drain and set aside.
Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
Set the wok over medium heat and add another tablespoon of oil to the along with the garlic and ginger.
Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it.
Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it’s well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
Toss in the blanched broccoli and seared beef. Mix everything together over medium heat until the sauce coats the beef and broccoli.
Serve with plenty of steamed rice!