Broccoli Beef (or Chicken, or Seitan, etc)

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Broccoli Beef (or Chicken, or Seitan, etc)

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Recipe originally from 2013-04-15^[@rev]. Last Updated:2014-10-29^[@rev]

Beef with Broccoli (Adapted fromSerious Eats)

Marinade:

(Go heavy on all marinade stuff)

2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon cornstarch
Big squeeze siracha
0.6 to 0.75 pounds flank, brisket, London Broil, or similar steak, cut against the grain into very thin slices

Sauce:

1/4 cup chicken stock
2 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons cornstarch
Big squeeze siracha

Other

2-3 Broccoli crowns plus stems (around 2 lbs)
1-3 tablespoons peanut or vegetable oil
2-4 garlic cloves, minced
1-3 teaspoon minced or grated fresh ginger
Freshly ground black pepper

Procedures

Marinate the beef: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and stir gently to coat. Let stand at room temperature for 10 minutes.

Prepare the sauce: In a small bowl, stir together the chicken stock, oyster sauce, soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the bottom. Add the garlic and ginger and stir-fry briefly until fragrant, about 30 seconds. Remove and add to the sauce

Reheat the wok and add another tbsp of oil. Add the beef and stir-fry until lightly brown on the outside but not yet cooked through, 1 to 2 minutes. If using meat alternative, either skip this step or stir-fry briefly

Reheat the wok and add 1 Tbsp of oil. When hot, addthe broccoli. Stir to coat well in oil and then let sit for 20-30 seconds to develop some sear. Stir and repeat. After a few times, keep stirring. If it is taking a long time, add a bit of water and stir to steam the broccoli. Position broccoli (or mix of veggies) so that items needing more cooking are in contact with the bottom and the rest on the sides.

Combine all and pour in the sauce and bring it to a simmer. A Season with pepper to taste. Note that liquid will come out as it cooks. Transfer to a serving dish and serve immediately

Changes/Updates

2014-10-29: Major update to include stir-fry instructions

This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 6650

Original WP Pub Date: 2013-09-18_135143