By Jasna in cooking —

Beef and broccoli

Based on Brian Lagerstrom's video. Simple to do!

Beef and broccoli

Based on Brian Lagerstrom's video. Simple to do!

Ingredients

  • 1lb beef flank steak or sirloin
  • 1/2 jalapeno pepper, chopped
  • Beef Marinade
    • 5g or 1t soy sauce
    • 5g or 1t shao-hsing chinese cooking wine (sub with dry sherry or white wine)
    • 10g or 2 1/4t sesame oil
    • 2g or .5t sugar
    • 2g or 3/4t corn starch
    • 2g or .5t baking soda
  • 350g/12oz broccolini or broccoli cut into small pieces
  • 1/2 large white onion, sliced
  • 3-5 cloves garlic, grated
  • optional: 10g or 1-1.5Tbsp ginger, grated
  • High smokepoint oil (canola, peanut, etc)
  • To pour over stir-fry
    • 10g or 2.5t sugar
    • 30g or 1.75Tbsp soy sauce
    • 45g or 2.5Tbsp oyster sauce (sub with hoisin)
    • 30g or 1.75Tbsp shao-hsing cooking wine

Steps

Serves 4

  1. Cut beef into bit-size pieces.
  2. Wash beef over water.
  3. Marinate beef with marinade sauce in one bowl as you prepare other ingredients.
  4. Heat a wok or large pan on high.
  5. Prepare broccoli, onion, garlic, and optionally ginger in a separate bowl.
  6. Prepare pour-over sauce in a small separate bowl. Stir to combine.
  7. Drizzle pan or wok with oil.
  8. Add 1/4th to 1/2 batch of beef to pan or wok depending on size. Try not to bring in excess marinade sauce.
  9. Stir-fry for about 2 minutes until cooked and charred.
  10. Place batch in separate large bowl.
  11. Do the same with remaining beef batches, placing cooked beef in the same large bowl as step 9.
  12. Deglaze the pan or wok with water. Carefully pour out the residue in the sink or trash bin.
  13. Place a batch of vegetables into the pan and sprinkle with a little salt.
  14. Stir-fry for about 2 minutes until cooked and charred.
  15. Place the cooked vegetable batch into the large bowl with the cooked beef.
  16. Repeat steps 12 to 14 with other remaining vegetable batches.
  17. Lightly mix the vegetables and beef together.
  18. Lower the heat on the pan or wok to low.
  19. Pour everything (hopefully it fits; if not, do separate large batches) into the pan or wok.
  20. Dump the pour-over sauce onto the beef-and-vegetable mix. Corn starch slurry is optional to thicken the sauce, but I've never bothered.
  21. Mix together for a few seconds.
  22. Turn off the heat.

Serve with white rice.