Beef with Chinese Broccoli

• portioner: 4 servings
• aktiv tid: 30 minutes
• total tid: 40 minutes

Ingredienser

1 ¼ lb. skirt steak (or sirloin tip, flank, flap, or sirloin steak)

1 tbsp soy sauce (or 1.5 tbsp coconut aminos)

½ tbsp fish sauce (optional but adds extra umami)

⅛ tsp black pepper

½ tsp baking soda

2 tsp olive oil

2 tsp toasted sesame oil

2-2.5 tbsp water

1 ½ tbsp starch (tapioca or potato starch)

1 oz garlic clove (finely minced (5-6 large)

⅖ oz ginger (finely minced (1.5 tbsp minced)

1 lb. Chinese broccoli

2 ½ tbsp avocado oil (divided)

1 ½ tbsp light soy sauce

1 tbsp dark soy sauce

2 tbsp oyster sauce

¼ tsp ground white pepper

1 tsp toasted sesame oil

½ cup chicken stock

1 tbsp Chinese cooking wine (or dry sherry)

2 tsp starch

Instruktioner

Beef prep:

Thinly sliced the beef

Thinly slice beef: Hold your knife at a 45-degree angle to create wider, flatter slices. Slice the beef against the grain into thin pieces, about ⅛-inch thick.

Velvet the beef

Tenderize and marinate: In a bowl, add the beef and season with everything from soy sauce to sesame oil. Add the water little by little, massaging the beef until fully absorbed. Sprinkle in the starch and mix until evenly coated. Cover and marinate in the fridge for 15 minutes, or up to 1 day in advance.

Chinese broccoli prep:

Trim Chinese broccoli

Trim off the dry ends (about ¼ inch, depending on freshness). Make a slice to separate the stems from the leafy parts. Slice the stems at a 45-degree angle so they cook faster. Cut the leafy sections into 2 parts if long. Keep the stems in one pile and the leaves another. Rinse, drain well, and shake off excess water.

Aromatics and sauce prep:

Mince garlic and ginger

Finely mince the garlic and ginger. Mix the sauce in a bowl and set aside.

Sear the beef:

Preheat the wok

Preheat a large 12-inch sauté pan or wok over medium heat with 1 tbsp oil until shimmering. Turn heat up to medium-high. Add the beef and spread into a single layer. You should hear a strong sizzle—if not, increase the heat.

Sear the beef

Sear undisturbed for about 2 minutes, until browned on the bottom. Flip and sear the other side for 30 seconds to 1 minute. Transfer the beef out (including juices). It should be almost cooked through.

Saute aromatics:

Saute aromatis

While the pan is still hot, reduce the heat to medium, add the remaining 1.5 tbsp oil. Saute garlic and ginger with a small pinch of salt and saute for about 15 seconds, until fragrant.

Add the broccoli:

Add Chinese broccoli

Turn heat to medium-high. Add the stems first and sauté for about 1 minute, until bright green but still crisp. Add the leafy parts and toss for 1–1.5 minutes, until wilted and vibrant. (It may look like a lot at first, but it cooks down quickly.)

Combine:

Return beef and add sauce

Beef and the sauce: Return the beef to the pan. Stir the sauce again before pouring it in. Keep the heat at medium-high or higher.Toss for 15–20 seconds, until the sauce lightly thickens. Turn off the heat.

Serve:

How to serve it

Transfer to a large serving plate. Serve hot with rice or fried rice!

Näring

• Kalorier: 438 kcal
• Totalt fett: 25 g
• Mättat fett: 6 g
• Omättat fett: 16 g
• Transfett: 0.5 g
• Kolesterol: 89 mg
• Natrium: 1470 mg
• Totala kolhydrater: 17 g
• Kostfiber: 2 g
• Totalt socker: 3 g
• Protein: 38 g