Beef and Broccoli

Serves 1
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Directions

  1. 1Start by thinly slicing flank steak against the grain.
  2. 2Massage water into the beef to help hydrate it and start to loosen up those muscle fibers.
  3. 3Add baking soda to tenderize it more.
  4. 4Add cornstarch to keep it juicy.
  5. 5Add Shaoxing wine to enhance the flavor.
  6. 6Add soy sauce.
  7. 7Add oyster sauce.
  8. 8Add sugar.
  9. 9Add salt.
  10. 10Add white pepper.
  11. 11Massage all ingredients into the beef.
  12. 12Let the marinade work its magic for about half an hour.
  13. 13Break apart the broccoli into smaller florets.
  14. 14Grate garlic.
  15. 15Grate ginger.
  16. 16Thinly slice white onion.
  17. 17Prepare the sauce by combining Shaoxing wine, soy sauce, oyster sauce, sugar, salt, white pepper, chicken stock, cornstarch, and MSG in a bowl.
  18. 18Whisk the sauce ingredients until well combined.
  19. 19Heat oil in a wok or wide pan.
  20. 20Add the marinated beef to the hot wok.
  21. 21Cook the beef in three rounds, removing each batch once cooked.
  22. 22Add oil to the wok.
  23. 23Add broccoli to the wok.
  24. 24Char the broccoli before adding water to help it steam and cook faster.
  25. 25Remove the broccoli once slightly undercooked to ensure it retains crunch.
  26. 26Add oil to the wok.
  27. 27Add garlic and ginger to the wok.
  28. 28Pour in the prepared sauce.
  29. 29Cook the sauce until it's nice and thick.
  30. 30Return the cooked beef and broccoli to the wok with the sauce.
  31. 31Add the thinly sliced white onions.
  32. 32Stir everything together until well combined and the onions are slightly cooked but still fresh.
  33. 33Serve and enjoy.

Ingredients

  • flank steak
  • water
  • baking soda
  • cornstarch
  • Shaoxing wine
  • soy sauce
  • oyster sauce
  • sugar
  • salt
  • white pepper
  • broccoli
  • garlic
  • ginger
  • white onion
  • chicken stock
  • MSG

Equipment

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Tips

  • The key to the best beef and broccoli is in the marinade.
  • Massaging water into the beef helps hydrate it and starts to loosen up muscle fibers.
  • Baking soda helps to tenderize it more.
  • Cornstarch keeps it juicy.
  • For the broccoli, get a quick char before adding water to help it steam and cook faster.
  • You want it to have crunch, so remove when slightly undercooked.
  • Add white onions at the very last minute to help add some freshness that cuts through the rich dish and keeps things fresh.
  • The sauce is almost the same as the marinade, just with chicken stock and, if you're cool with it, MSG. A little bit won't kill you, I promise.
  • Everything should be ready to go before the fire because this goes quick.
  • I'm using a wok, but a wide pan works perfectly.
  • High heat cooking in three rounds: first the beef, then the broccoli, then the sauce, beef and broccoli, and finished with onions.
  • The onions won't be fully cooked, so they'll help cut through each bite and keep things fresh.
  • To be honest, it's not as good as take-out, it's better.
  • Full written recipes at www.cheffinwithzach.com (in bio).

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