Beef and Broccoli

• porce: Serves 4

Ingredience

FOR THE BEEF

¼ teaspoon baking soda

1 pound beef flank steak, (optional tenderizer) sliced against the grain into ⅛- to ¼-inch-thick

1½ teaspoons cornstarch pieces

2 teaspoons neutral oil

3 tablespoons water

1 teaspoon oyster sauce

FOR THE SAUCE

1 teaspoon dark soy sauce

⅔ cup low-sodium chicken stock, heated

½ teaspoon toasted sesame oil

1½ tablespoons light soy sauce

⅛ teaspoon white pepper

1 tablespoon oyster sauce powder

1½ teaspoons granulated sugar or brown sugar

FOR THE REST OF THE DISH

1 tablespoon Shaoxing

4 cups broccoli florets (about 10 ounces) wine

3 tablespoons neutral oil

2½ tablespoons cornstarch

2 teaspoons minced

3 tablespoons water garlic (about 2 cloves)

¼ teaspoon minced fresh ginger (optional)

Pokyny

In a medium bowl, combine the beef, water, baking soda (if using), cornstarch, neutral oil, and oyster sauce. Mix until the beef has absorbed all the liquid and let marinate for 30 minutes.

In a medium bowl, combine the chicken stock, light soy sauce, oyster sauce, sugar, dark soy sauce, sesame oil, and white pepper.

Fill a wok halfway with water, bring to a boil, then cook the broccoli for 30 to 60 seconds, depending on whether you like your broccoli crisp or more tender. Drain in a colander.

Clean the wok and wipe it dry. Place it over high heat until smoking. Add 2 tablespoons of the neutral oil, then add the beef in a single layer. Sear for 1 minute, then flip and sear for 1 minute on the other side. Turn off the heat, then remove the beef from the wok and into a bowl.

Over medium heat, add the remaining tablespoon neutral oil, then the garlic and ginger (if using). Stir for 10 seconds, then pour the Shaoxing wine around the perimeter of the wok.

Add the sauce and stir it around the sides of the wok to deglaze, loosening up any browned bits, and bring the sauce to a simmer.

Combine the cornstarch with the water in a small bowl to make a slurry, then drizzle three-quarters of the slurry into the sauce while stirring constantly. Simmer for 20 seconds, until thickened enough to coat a spoon.

Toss in the blanched broccoli and seared beef (along with any juices). Mix everything over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add the remaining slurry. If the sauce is too thick, add a splash of stock or water. When the sauce has thickened to your liking, remove from the wok and serve.

Poznámky

From: ‘The Woks of Life’