Beef Broccoli Dish (Print Version)
# Ingredients:
01 -
1/4 cup oyster sauce.
02 -
1 tablespoon sugar.
03 -
1 pound broccoli florets.
04 -
2 teaspoons finely grated fresh ginger.
05 -
1 pound flank steak, hanger steak, skirt steak, or flap meat, sliced into strips about 1/4 inch thick.
06 -
1/4 cup soy sauce, split into portions.
07 -
1/4 cup Shaoxing wine or dry sherry, divided as well.
08 -
2 medium garlic cloves, minced finely.
09 -
1 teaspoon sesame oil.
10 -
1/3 cup chicken broth (low-sodium).
11 -
2 teaspoons corn starch.
12 -
4 tablespoons of a neutral oil like peanut, vegetable, or canola oil.
13 -
3 green onions, whites diced thin and greens cut into chunks about 1/2 inch long.
# Instructions:
01 -
Mix the sliced beef with 1 tablespoon each of soy sauce and Shaoxing wine. Cover and leave it in the fridge for at least 20 minutes or up to 3 hours.
02 -
Stir the last of the soy sauce with corn starch to create a thickening mixture. Add in the rest of the wine, broth, oyster sauce, sesame oil, and sugar. Keep it handy in a bowl. Also, mix together garlic, ginger, and the whites of the scallions in another small bowl.
03 -
Pour 1 tablespoon of oil into a hot wok. Let it get really hot and smoky before searing the beef in two rounds. Take it out, then char the broccoli in two rounds too. Toss in the aromatics, add the beef and broccoli back, then pour over the sauce and finish with the green onion tops. Stir just until the sauce thickens.
04 -
Pop your wok insert on the grill and heat the oil until it's sizzling. Start by charring the beef and set it to the sides. Then char the broccoli until it looks a bit burnt. Toss together everything—aromatics, sauce, beef, broccoli, and scallions. Let it cook just enough for the sauce to thicken.
# Notes:
01 -
You can stir-fry this indoors or outside using a grill and a wok insert.
02 -
For the best browning, cook the beef and broccoli separately in batches.
03 -
This dish is part of an outdoor stir-frying series.