Beef and Broccoli

Name: Beef and Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 1 pound flank steak; 2 tbsp tapioca starch; 3 tbsp oyster sauce, divided; 1 head broccoli; 1/4 cup almonds, sliced; 1 tbsp ginger, grated; 1 tsp mirin; 1 tbsp chicken stock or water; 2 tbsp vegetable oil; for serving brown rice or quinoa, cooked

July 07, 2018

Beef and Broccoli is a staple “American Chinese” dish, and while it’s not terribly authentic, it is a quick and tasty dish that highlights the stir-frying technique commonly associated with Chinese style wok cooking.

The trickiest part of this dish is to keep the ingredients moving over high heat and to make sure that the two primary ingredients are both correctly cooked. Adding an element too early or late will result in one of the ingredients being over or under-cooked.

I add almond slivers at the end to add a bit of crunch, and I like to garnish with a spicy element, such as crushed red peppers, or a spicy flavored salt.

8 servings

10 mins

20 mins

30 mins

Ingredients

1 pound flank steak
2 tbsp tapioca starch
3 tbsp oyster sauce, divided
1 head broccoli
1/4 cup almonds, sliced
1 tbsp ginger, grated
1 tsp mirin
1 tbsp chicken stock or water
2 tbsp vegetable oil
for serving brown rice or quinoa, cooked

Equipment

Dutch Oven

Instructions

Slice the flank steak along the grain into 2-inch wide slabs, then slice them against the grain into 1/4-inch strips.
In a medium bowl, toss the strips of flank steak with the tapioca starch and 2 tablespoons of the oyster sauce. Let it marinate while you prepare the broccoli.
Cut the broccoli florets into 1/2-inch pieces. Peel the stalk and slice it on the bias into 1/4-inch slices.
In a small bowl, mix the remaining tablespoon of oyster sauce with the mirin and chicken stock or water to create the stir-fry sauce.
Heat the vegetable oil over high heat in a large wok or skillet.
Add the grated ginger and stir until it begins to caramelize, about 1 minute.
Add the marinated flank steak and stir-fry until the slices are no longer red on the outside, about 5 minutes.
Add the broccoli and stir-fry until it wilts and the florets turn bright green, about another 5 minutes.
Pour in the stir-fry sauce and stir to combine.
Top with the sliced almonds and serve over cooked brown rice or quinoa.
Optionally, you can deglaze the pan with a splash of water, chicken stock, or brandy over medium heat to create an additional sauce to pour over the beef and rice.