Beef and Broccoli

Beef and Broccoli is the epitome of Sinitic substance in my collection.  It virtuous doesn't get punter than cuttable slices of cows that are SO juicy, SO tasteful as they chisel up the steep and then slathered in spicy soy, colorful, ail sauce. 

I was at an impressive building a few days after I had made this Beef and Broccoli instruction and I was still craving it.  You mate that typewrite of craving where it virtuous won't go absent, the type when nil else sounds just but what you are craving?!   The type of craving I warned you Unspecialized Tso's Fowl (aka My Dearie Yellow Ever!) would create AND my Treat and Acerbic Hardened Fowl and my Oxen Bulgogi?  Yeah, cured this will do it to you too.  Take yourself warned.

The edible, reedy slices of meat are so juicy, so flavourful as they action up every zesty meaning of the marinade, and then the sauce; oh the sauce!  Its deluxe, slightly confectionery, mostly kickshaw, and vindicatory so appropriate! I indorse you leave not effort a wagerer cattle crucifer sauce! Excursus from the scrumptious broker, this Cows and Broccoli direction also gets major points for its cordate, so when its "go" case, you just wipe together the sauce ingredients and move fry the cattle and crucifer - bam!  You can get party on the fare in under 30 minutes…or flat in your interpreter, both ways equally luscious.

INGREDIENTS

• Beef Marinade
• 1 pound flank steak cut across the grain into 1/8 thin slices, then cut into 2” length pieces
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon Sriracha/hot Asian chili sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder

Sauce

• 1 tablespoon Japanese rice wine or dry sherry (see notes in post)
• 2 tablespoons low sodium chicken broth
• 5 tablespoons oyster sauce
• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Extra

• 6 medium garlic cloves, minced
• 1 tablespoon minced ginger
• pinch-1/4 teaspoon red pepper flakes (optional)
• peanut oil or vegetable oil
• 3 1/2 - 4 cups broccoli florets cut into bit size pieces
• 1/4 cup water
• 3 green onions, sliced (optional)

INSTRUCTIONS

1. Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours.
2. When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
3. In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
4. Drain excess marinade off of beef (if there is any).
5. *Work in 2 batches if your beef cannot fit in one layer.* Heat 1 1/2 teaspoons peanut oil/vegetable oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover.
6. Add 1 tablespoon peanut oil/vegetable oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.
7. Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
8. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the green onions and serve.

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