Chinese American Beef Broccoli (Print Version)
# Ingredients:
01 -
1 pound of beef (flank, skirt, hanger, or flap), sliced into 1/4-inch strips.
02 -
1/4 cup of soy sauce, split into portions.
03 -
1/4 cup Shaoxing wine or dry sherry, divided.
04 -
2 teaspoons of cornstarch.
05 -
1/3 cup chicken broth, low sodium.
06 -
1/4 cup oyster sauce.
07 -
1 tablespoon granulated sugar.
08 -
1 teaspoon toasted sesame oil.
09 -
2 medium garlic cloves, chopped finely.
10 -
2 teaspoons fresh ginger, minced.
11 -
3 green onions, white parts thinly sliced, tops cut into 1/2-inch pieces.
12 -
4 tablespoons of vegetable, peanut, or canola oil.
13 -
1 pound broccoli crowns, broken into florets.
# Instructions:
01 -
Mix the sliced steak with 1 tablespoon each of soy sauce and Shaoxing wine in a big bowl. Let it chill for 20 minutes up to 3 hours.
02 -
Whisk together the leftover soy sauce and cornstarch to make a slurry. Stir in the remaining wine, broth, oyster sauce, sugar, and sesame oil. In another bowl, mix up the garlic, ginger, and white scallion parts for later.
03 -
Warm 1 tablespoon of oil in a hot wok till it's just about smoking. Sear the beef in portions and take it out. Then, cook the broccoli in shifts till it's slightly blackened. Toss in the garlic mix, pop the beef and broccoli back in, pour on the sauce, and add the scallion greens. Cook until it thickens.
04 -
Set a wok insert over the grill and heat the oil until it gets super hot. Sear the beef, push it aside, then cook the broccoli. Throw them together with the garlic mix, sauce, and scallions, and cook until it thickens up.
# Notes:
01 -
Works great with wok or grill using a wok insert.
02 -
For proper sear, avoid overcrowding—cook in small batches.
03 -
This is related to a collection on grilling stir-fries outdoors.