Beef With Broccoli From 'The Chinese Takeout Cookbook'

14 ingredients
5 steps

Ingredients

  • 2 teaspoons soy sauce
  • 2 teaspoons Chinese rice wine or dry sherry
  • 1 teaspoon cornstarch
  • 3/4 pound flank steak, cut against the grain into 1/4-inch-thick slices
  • 1/4 cup chicken stock
  • 2 tablespoons oyster sauce
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 3 to 4 cups broccoli florets
  • 2 tablespoons peanut or vegetable oil
  • 2 garlic cloves, minced
  • 1 teaspoon minced or grated fresh ginger
  • Freshly ground black pepper

Directions

  1. 1
    In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and stir gently to coat. Let stand at room temperature for 10 minutes.
  2. 2
    In a small bowl, stir together the chicken stock, oyster sauce, soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Set aside.
  3. 3
    Bring a large pot of water to a boil. Blanch the broccoli in the boiling water for 2 minutes. (If you want the broccoli to maintain its bright green hue, add 1/2 teaspoon of baking soda to the boiling water.) Rinse the broccoli under running cold water. Drain thoroughly and set aside.
  4. 4
    Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic and ginger and stir-fry briefly until fragrant, about 30 seconds. Add the beef and stir-fry until lightly brown on the outside but not yet cooked through, 1 to 2 minutes.
  5. 5
    Pour in the sauce and bring it to a simmer. Add the blanched broccoli. Continue to cook the beef and broccoli for another minute, stirring so that everything is well coated. Season with pepper to taste. Transfer to a serving dish and serve immediately.

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