Beef With Broccoli
Ingredients
For the Beef:
500g beef skirt, flank, hanger or flap, slice into 1/4 inch thick strips
1/2 tsp baking soda
1/2 tsp salt
1 tsp Kikkoman Soy Sauce
1 tsp Chinese wine or dry sherry
1/2 tsp sugar
1 tsp sesame oil
1/2 tsp cornstarch
For the sauce:
1 tbsp Kikkoman Soy Sauce
1 tbsp Dark Soy Sauce
3 tbsp Kikkoman Oyster Flavored Sauce
1 tbsp sugar
1 tbsp Chinese wine or dry sherry
For the cornstarch slurry:
2 tsp cornstarch
1 tbsp water
For the Broccoli
12 ounces broccoli or broccolini, heads cut into bite-sized florets,
stems peeled and cut on a bias into 1 1/2 inch to 2 inch segments.
For the Stir-fry:
1/4 cup peanut oil or canola oil
2 medium garlic cloves, minced
2 tsp fresh ginger, minced
Preparation
1/2 tsp baking soda
1/2 tsp salt
1 tsp Kikkoman Soy Sauce
1 tsp Chinese wine or dry sherry
1/2 tsp sugar
1 tsp sesame oil
1/2 tsp cornstarch
For the Beef:
Place beef in a medium bowl, wash meat with cold water.
Drain through in a strainer and remove excess water.
Return the beef to the bowl, add the baking soda, and massage the baking soda into the meat,
mix for 30 to 60 seconds.
Add the salt, Kikkoman Soy Sauce, Chinese wine, sugar, sesame oil, and cornstarch and roughly work the marinade into the meat for at least 30 seconds.
Set aside ti marinate for at least 15 minutes and up to over-night.
1 tbsp Dark Soy Sauce
3 tbsp Kikkoman Oyster Flavored Sauce
1 tbsp sugar
1 tbsp Chinese wine or dry sherry
For the Sauce:
Combine sauce ingredients (Kikkoman Soy Sauce, Kikkoman Oyster Flavored Sauce, dark soy sauce, sugar and chinese wine) in a small bowl.
Stir with until sugar is dissolved and no lumps remain.
1 tbsp water
For the cornstarch slurry:
Combine cornstarch and water in a small bowl and stir until the cornstarch is dissolved.
stems peeled and cut on a bias into 1 1/2 inch to 2 inch segments.
For the broccoli:
Bring 1 quart of lightly salted water to a boil in a wok or pan.
Add the broccoli, stir well, cover and boil, about 1 minute.
Drain the broccoli and spread into a single layer on a tray or large plate.
Ready the following before start stir-frying:
Marinated beef
blanched broccoli
garlic and ginger
sauce
cornstarch slurry
empty bowl for cooked ingredients
serving platter
2 medium garlic cloves, minced
2 tsp fresh ginger, minced
For the stir-fry:
Using a paper towel rub a thick layer of oil in the wok over high heat until smoking.
Add 1 tbsp of the oil and swirl to coat. Add half of the beef and stir-fry until mostly cooked through and lightly browned, about 1 minute.
Transfer to a large bowl.
Wipe out wok and repeat with another table-spoon of oil and the remaining beef and stir-fry until mostly cooked through and lightly browned.
Wipe out the wok and return it to high heat until lightly smoking.
Add 1 tbsp of the remaining oil and swirl to coat the pan.
Add the broccoli and stir-fry until tender-crisp, about 1 minute.
Transfer to the bowl with the beef.
Wipe out the wok and return it to high heat until lightly smoking.
Return all the beef and broccoli to the wok along with the garlic and ginger.
Stir-fry until fragrant, about 30 seconds.
Stir the sauce and add to the wok, pouring it in around the edges of the wok.
Stir the cornstarch slurry and add a splash.
Cook, stir and toss until the sauce thickens and the beef is cooked through, about 30 seconds longer.
Adjust the sauce consistency with more cornstarch slurry if it is too thin or a splash of water if it is too thick.
Transfer to a serving platter and serve immediately with steamed white rice.
