Stir-Fried Beef With Chinese Broccoli

By tulawdog

Ingredients

• For the Beef and Marinade:
• 3/4 pound beef flank steak, sliced across the grain 1/8 inch thick
• 1/2 teaspoon soy sauce
• 1/2 teaspoon Shaoxing wine
• 2 teaspoons vegetable or canola oil
• 1/2 teaspoon cornstarch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon sugar
• 1/4 teaspoon ground white pepper
• For the Sauce:
• 2 tablespoons water
• 1 teaspoon sesame oil
• 2 teaspoons oyster sauce
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• For the Stir-Fry:
• 1/2 pound Chinese broccoli (gai lan or baby gai lan), cut into 3 sections on the diagonal if regular gai lan or in half on the diagonal if baby gai lan
• 2 tablespoons vegetable or canola oil, divided
• 2 whole shallots, sliced
• 8 cloves of garlic, chopped very coarsely
• Cooked white rice, for serving

Preparation

Step 1

or the Beef and Marinade: In a medium bowl, combine beef with all marinade ingredients. Mix well and let stand 30 minutes.

2.
Meanwhile, For the Sauce: In a small bowl, combine sauce ingredients and set aside.

3.
For the Stir-Fry: Fill a wok halfway with water, season with salt, and bring to a boil. Add Chinese broccoli and cook until crisp-tender, about 1 minute for regular gai lan and 30 seconds for baby gai lan. Drain and set aside.

4.
Wipe wok dry, then return to heat. Add 1 tablespoon oil and heat over high heat until smoking. Add beef, spreading it out in an even layer with a spatula, and cook without moving until lightly browned on bottom, about 1 minute. Continue to cook while stirring regularly until about halfway cooked through, about 2 minutes longer. Transfer to a bowl and set aside.

5.
Add remaining 1 tablespoon oil to wok and heat over high heat until smoking. Add shallots and garlic and cook, stirring constantly, until softened, about 1 minute. Add Chinese broccoli and cook, stirring frequently, for 1 minute. Season with salt.

6.
Return beef to wok and toss to combine. Stir sauce to combine, then pour into center of wok; stir to combine. Continue to cook, stirring, until the sauce begins to thicken, about 1 minute. Transfer to a serving platter immediately and serve with white rice.