Beef with broccoli (broccolini) in oyster sauce
J. Kenji López-Alt · ♥ 37.1K likes · 2M views · 19 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 340 g broccolini
- 8 g pre-peeled garlic
Cut the steak with the grain into strips an inch and a half to two inches wide, then slice each against the grain with the knife at an angle; put in a bowl.
- ¾ lb flap steak
- 1 tsp light soy sauce
- sesame oil
- 2 tsp shaoxing wine
- MSG
- 1 tsp cornstarch
- 0.375 tsp baking soda
Add light soy sauce, sesame oil, Shaoxing wine, MSG, cornstarch and baking soda and massage roughly into the meat; marinate at least about 15 minutes.
Cut the broccolini stems on an angle into thin pieces until the florets separate; leave florets whole (peel the bottom of thick broccoli stems).
- water
Part-cook the broccoli over high heat with a little water, steaming about a minute until tender-crisp; drain into the serving bowl.
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp cornstarch
- 1 tbsp cold water
- 1 tbsp sugar
Stir together the dark soy, light soy, oyster sauce and sugar for the sauce; mix cornstarch with cold water for a slurry (hot water leaves lumps of dry starch).
Sauce and cornstarch slurry
- ginger
Smash and roughly chop the garlic; peel the ginger, cut into coins against the grain, smash and roughly chop.
- oil
Preheat the wok on the highest heat until the oil is smoking; add the beef in a single layer and let it sear about 20 to 30 seconds before stirring and tossing.
Once little pink remains, add the garlic and ginger and stir-fry on high heat until softened and fragrant.
Pour the sauce in around the sides of the wok, add the broccoli, and add just a touch of the cornstarch slurry; toss until glossy and serve.