Ingredients with Measurements:
- 1 pound flank steak, thinly sliced against the grain
- 1 head broccoli, cut into florets
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 cloves garlic, minced
- 1/2 inch ginger, minced
- 1/4 cup beef broth
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Salt, to taste
Special equipment needed:
- Wok or large skillet
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the sliced beef with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon vegetable oil. Mix well and set aside.
2. In a separate bowl, mix together 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Set aside.
3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
4. Add the marinated beef to the wok and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
5. In the same wok, add the broccoli florets and beef broth. Cover and cook for 2-3 minutes until the broccoli is tender.
6. Return the beef to the wok and add the oyster sauce mixture. Stir-fry for another minute until the sauce thickens.
7. Add salt to taste and the cornstarch-water mixture to thicken the sauce further.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 14g
- Carbohydrates: 12g
- Protein: 26g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- Broccoli can be substituted with other vegetables such as bok choy or snow peas.
- Shaoxing wine can be substituted with dry sherry.
Variations:
- Add sliced mushrooms to the stir-fry.
- Use chicken or shrimp instead of beef.
Tips and tricks:
- Slice the beef against the grain for a more tender texture.
- Blanch the broccoli in boiling water for 1-2 minutes before stir-frying for a brighter color.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Serve with a side of hot and sour soup or egg drop soup.
Suggested side dishes:
- Steamed rice or noodles.
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or water to thin it out.
- If the beef is tough, marinate it for longer or slice it thinner.
Food safety advice:
- Cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Cheong-style beef and broccoli is a popular Chinese-American dish that originated in the United States in the 1970s.
Flavor profiles:
- Savory, umami, slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of soup.
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Region: Korean