The
Bestest Broccoli and Beef
Ingredients:
For Sauce:
1 tablespoon
rice wine vinegar
2 tablespoons
low-sodium chicken broth
5 tablespoons
oyster sauce
2 tablespoons
light brown sugar
1 teaspoon toasted
sesame oil
2 teaspoons
cornstarch
For Beef
and Broccoli:
3 tablespoons
soy sauce
1½ pounds
flank steak, cut into 2-inch-wide strips with the grain, then sliced across the
grain
into 1/8-inch-thick slices
6 medium
cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
1-inch piece
fresh ginger, minced (about 1 tablespoon)
1 teaspoon
peanut oil or vegetable oil, plus extra for cooking
1¼ pounds
broccoli, cut into bite-sized pieces
⅓ cup water
3 medium
scallions, sliced ½ inch thick on diagonal
Preparation:
In a medium
bowl, combine beef and soy sauce.
Cover with
plastic wrap and refrigerate at least 10 minutes or up to 1 hour.
Meanwhile, whisk the sauce ingredients
together in a liquid measure or small bowl.
In another
small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
Heat 2
teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until
hot and
rippling.
Add half of
beef to skillet and break up clumps; cook, without stirring, for 1 minute, then
stir and
cook until beef is browned around edges and cooked through, about 1-2
minutes.
Don’t
overcook the meat – cook until just barely cooked through so the meat stays
tender.
Transfer beef
to a medium bowl and cover with a lid and tin foil. Heat another 2 teaspoons
peanut oil in the skillet and repeat with remaining beef.
Add 1
tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add
broccoli and
cook 30 seconds; add water, cover pan, and lower heat to medium.
Steam
broccoli until tender-crisp, about 2 minutes.
Push the
broccoli to the sides of the skillet and add the garlic/ginger mixture.
Cook, mashing
the mixture with a spoon, until fragrant, about 15-30 seconds.
Stir the
mixture into the broccoli.
Add the beef
back to skillet and toss to combine.
Whisk the
sauce to recombine and add to the skillet.
Cook,
stirring constantly, until sauce is thickened and evenly distributed, about 1-2
minutes.
Transfer to a
serving platter, sprinkle with scallions, and serve over rice
or other
side
dish of our
collection.
Serve 6.
Adapted from melskitchencaffe.
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