Beef with Broccoli. This will be the last video from my old kitchen (which is no longer mine!). Sniff. (P.S. I forgot to add the Shaoxing wine to the wok as I was cooking. Oops.)
Here's the basic recipe:
For the Beef and Marinade:
12 ounces (340g) skirt steak, sliced into 1/4-inch pieces against the grain (watch the video for the technique)
1 teaspoon (5ml) light soy sauce or shoyu
1 teaspoon (5ml) sesame oil
2 teaspoons (10ml) Shaoxing wine
1/4 teaspoon (1g) MSG
1 teaspoon (3) cornstarch
A little more than a 1/4 teaspoon (1.5g) baking soda
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) (about 5g)
For the Sauce:
1 tablespoon (15ml) dark soy sauce
1 tablespoon (15ml) light soy sauce
2 tablespoons (30ml) oyster sauce
1 tablespoon (20g) sugar
For the Cornstarch Slurry:
2 teaspoons (6g) cornstarch
1 tablespoon (15ml) water
For the Broccoli or Broccolini:
12 ounces (340g) broccoli or broccolini, florets separated and stems sliced on a sharp bias into 1-inch pieces (peel stems if they are tough
For the Stir-Fry
2 tablespoons (30ml) peanut, rice bran, or soybean oil
3 teaspoons (8g) minced fresh garlic (3-4 medium cloves)
2 teaspoons (5g) minced fresh ginger (about ½-inch segment, minced)
1 tablespoon (15ml) Shaoxing wine
1. For the Beef and Marinade: Combine beef with marinade ingredients in a medium bowl. Very roughly massage the marinade into the meat for at least 30 seconds. Set aside for 15 minutes or refrigerate up to overnight.
2. For the Sauce: Combine soy sauce, wine, vinegar, oyster sauce, and chicken stock or water in a small bowl and stir together until homogenous. Set aside. Combine cornstarch and water in a separate small bowl and stir with a fork until cornstarch is dissolved.
3. For the Broccolini: Heat a couple cups of salted water in a wok over high heat until boiling. Add broccoli, cover, and cook until tender-crisp, about 1 minute. Drain and transfer to a plate to air-dry.
4. For the Stir-Fry: Heat wok over high heat until lightly smoking. Add 1 tablespoon (15ml) oil and swirl to coat. Add beef, spread into a single layer and let it cook until lightly seared, about 30 seconds. Stir-fry until beef is mostly cooked through and only a few pink spots remain. Immediately add garlic and ginger and stir-fry until fragrant, 30 to 45 seconds longer.
5. Add 1 tablespoon Shaoxing wine by pouring it around the side of the wok. Stir sauce mixture and pour it in around the sides of the wok. Toss to combine. Add broccoli and toss to combine. Stir the cornstarch slurry and add a splash. Cook, tossing, until sauce thickens and the chicken is cooked through, about 30 seconds longer. Adjust 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.