A Knockout Restaurant-Style Beef Broccoli

Chinese food is one of my favorites! Sometimes, all I want is a heaping bowl of beef broccoli and rice. Don't let the ingredient list scare you, it's quite simple to make, the most time consuming part is ingredient preparation. Sometimes, I will get the ingredients together the day prior or combine the parts that I can ahead of time so this meal preps in a snap! Here's what you'll need for 6 servings:

Photo byamanda

Ingredients:

For the beef and marinade:

• 1 pound flank steak, sliced 1/4" thick
• 1/4 teaspoon baking soda*
• 3 tablespoons water
• 1 1/2 teaspoons cornstarch
• 2 teaspoons vegetable oil
• 1 teaspoon oyster sauce

For the sauce:

• 1 cup low sodium chicken stock
• 1 1/2 - 2 teaspoons white or brown sugar
• 1 1/2 tablespoons light soy sauce
• 1 1/2 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• 1/8 teaspoon white pepper

For the rest of the dish:

• 4 cups fresh broccoli florets
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon Shaoxing wine *
• 2 1/2 tablespoons cornstarch
• 3 Tbl water

In a mixing bowl, combine the sliced beef with water and baking soda. Use your hands to massage the mixture until all the liquid is absorbed. Then, incorporate the cornstarch, oil, and oyster sauce into the beef, and let it marinate for at least 30 minutes.

To prepare the sauce, whisk together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set the sauce aside.

Boil a pot of water and blanch the broccoli for 30 to 60 seconds, depending on your preferred texture. Drain the broccoli and set it aside.

Heat your wok on high until it starts to smoke. Add 2 tablespoons of oil and sear the beef, cooking each side until browned (about 2-3 minutes). Turn off the heat, remove the beef, and set it aside.

Reduce the wok’s heat to medium, add another tablespoon of oil, and stir-fry the garlic and ginger for about 5 seconds. Pour the Shaoxing wine around the edges of the wok.

Add the pre-mixed sauce to the wok and stir it along the sides to deglaze the pan, incorporating all the flavorful bits from cooking the beef. Bring the sauce to a simmer. Stir the cornstarch and water together to make a slurry, then gradually add it to the sauce while stirring continuously. Let it simmer and thicken for about 20 seconds. Turn off heat and serve over a bed of rice. Enjoy!

*Notes:

• Baking soda is not required, but will help to tenderize your beef.
• Shaoxing wine is not required either. If you can not find it locally, simply leave it out.