Shanghai Stir-Fried Beef & Broccoli
This recipe used to be able to be found here – https://www.finecooking.com/recipe/shanghai-stir-fried-beef-broccoli. But it appears that Finecooking site is either down or gone 🙁 It seems to have been replaced by Food & Wine, which I am not a fan of, and all my saved recipes are now gone, ugh. I will be adding them as I make them!
Equipment
- 1 wok or large skillet
Ingredients
- 1 small flank steak 1¼ – 1½ lbs
- 3 Tbs soy sauce
- 1 Tbs dry sherry
- 1 Tbs cornstarch
- Kosher salt
- ¾ lb broccoli crowns cut into 2-inch florets (to yield about 4 heaping cups)
- ¼ cup vegetable oil
- 2 cloves garlic peeled and smashed
- 2 in fresh ginger peeled and cut into thin matchsticks
- ¼ tsp red chili flakes
- 2 Tbp oyster sauce
Instructions
- Bring 2 quarts water with 2 tsp. kosher salt to a boil.
- Slice the steak in half lengthwise and then cut crosswise into thin slices. In a medium bowl, stir 1 Tbs. of the soy sauce with the sherry, cornstarch, and ½ tsp. salt. Add the steak, toss to coat, and let sit for 10 minutes.
- Meanwhile, blanch the broccoli in the boiling water until it softens to a tender crunch, 2-3 minutes. Drain in a colander and then rinse under cold water until the broccoli cools.
- Set a large, heavy skillet or a large wok over high heat for 1 minute. Pour in 2 Tbs. of the oil and, when it starts to shimmer, add the beef. Cook the beef, stirring frequently, until it loses most but not all of its raw color, about 2 minutes. Transfer to a large plate. add the remaining 2 Tbs. oil and the garlic, ginger, chili flakes, and ¼ tsp salt. Stir-fry for 30 seconds. Add the broccoli and 3 Tbs. water and cook, stirring to incorporate any browned bits on the bottom of the pan, until the broccoli warms through, about 1 minute. Stir in the beef, the oyster sauce, and the remaining 2 Tbs. soy sauce; cook, stirring, for 1 minute. Serve immediately.
Notes
Serve with steamed rice
