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Beef & Broccoli
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https://www.youtube.com/watch?v=niYUYxe_HGc
Ingredients
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450 g (1 lb) flank steak, sliced 1/4 in thick
350 g (3 1/2 c) broccoli florets, cut to 1–1 1/2 in
100 g (3/4 c) onion, thinly sliced
high smoke point oil
Velveting Marinade:
10 g (2 t) soy sauce
5 g (1 t) sesame oil
5 g (1 t) shaoxing wine or mirin
2 g (1/2 t) sugar
2 g (1/2 t) cornstarch
2 g (1/2 t) baking soda
Stir-Fry Sauce:
30 g (2 T) soy sauce
30 g (2 T) beef stock or water
30 g (2 T) shaoxing wine or mirin
50 g (3 1/2 T) oyster sauce
10 g (2 1/2 t) sugar (use ~5 g if using mirin)
5–7 g (1 1/2–2 t) cornstarch
Aromatics:
10 g (2 t) garlic, minced
10 g (1 T) fresh ginger, gratede
Instructions
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1.
Toss beef with all marinade ingredients. Rest 15 min.
2.
Heat wok over high. Add oil, then broccoli and onion with a pinch of salt. Stir-fry 3–4 min until just tender. Remove.
3.
Wipe wok. Add more oil and sear half the beef in a single layer, ~60–90 sec to medium. Remove; repeat with remaining beef then add first round of beef back to wok.
4.
Add garlic and ginger, stir ~20 sec until fragrant.
5.
Return vegetables to wok.
6.
Pour stir-fry sauce around hot edge. Toss until thickened and glossy. Serve with rice.
