Beef & Broccoli
Beef and broccoli, a quintessential Chinese-American dish, is a classic found on almost every takeout menu across the country. It shares the same level of popularity as orange chicken, and for excellent reasons. The irresistible combination of tender, seared beef and broccoli coated in a garlicky, velvety sauce makes it practically impossible to resist.
Ingredients
- 2 tbsp. dry sherry or shaoxing wine
- 2 tbsp. unseasoned rice vinegar
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/3 c. plus 1/4 c. low-sodium soy sauce, divided
- 2 tbsp. plus 1 1/2 tsp. cornstarch, divided
- 2 tbsp. light brown sugar, divided
- 1 1/2 lb. flank or skirt steak, sliced very thin against the grain
- 4 cloves garlic
- 1 (1/2") piece ginger, peeled
- 2 scallions
- 2 small heads broccoli
- 2/3 c. low-sodium beef broth
- 2 tbsp. oyster sauce
- 2 tsp. sriracha (optional)
- 3 tbsp. vegetable oil, divided
- Toasted sesame seeds and white rice, for serving
Instructions
- In a medium bowl, combine sherry, vinegar, salt, pepper, 1/3 cup soy sauce, 1 tablespoon plus 1 1/2 teaspoons cornstarch, and 1 tablespoon brown sugar. Add steak and toss to coat. Let sit 20 minutes.
- Meanwhile, finely chop garlic and ginger. Slice scallions and separate green and white parts. In a small bowl, combine garlic, ginger, and white scallion parts; reserve green parts for serving. Chop broccoli into florets and transfer to another small bowl.
- In a large measuring cup, whisk broth, oyster sauce, sriracha (if using), and remaining 1/4 cup soy sauce, 1 tablespoon cornstarch, and 1 tablespoon brown sugar. When ready to cook, arrange bowls of beef, garlic mixture, broccoli, and stir-fry sauce next to stove.
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Add half of beef and cook, undisturbed, 1 minute, then stir and cook until cooked through and starting to char in some spots, about 1 minute more. Transfer to a plate. Repeat with 1 tablespoon oil and remaining beef. Discard excess marinade.
- Return skillet to medium heat and heat remaining 1 tablespoon oil. Add garlic mixture and cook, stirring occasionally, until fragrant, about 2 minutes. Add broccoli and cook, stirring frequently, until slightly softened, about 1 minute, then add stir-fry sauce. Cover and cook 3 minutes. Uncover, return beef to skillet, and toss to coat. Cook, tossing frequently, until warmed through and broccoli is crisp-tender, 2 to 3 minutes more.
- Divide rice among plates. Top with stir-fry, sesame seeds, and reserved green scallion parts.
Nutrition
Calories: 406kcalCarbohydrates: 17gProtein: 31gFat: 23gSaturated Fat: 6gTrans Fat: 1gCholesterol: 74mgSodium: 1279mgPotassium: 991mgFiber: 5gSugar: 6gCalcium: 117mgIron: 4mg
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