Chinese-American Beef and Broccoli With Oyster Sauce (Print Version)
# Ingredients:
01 -
1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips.
02 -
1/4 cup soy sauce (divided).
03 -
1/4 cup Shaoxing wine or dry sherry (divided).
04 -
2 teaspoons corn starch.
05 -
1/3 cup low-sodium chicken stock.
06 -
1/4 cup oyster sauce.
07 -
1 tablespoon sugar.
08 -
1 teaspoon sesame seed oil.
09 -
2 medium cloves garlic, finely minced.
10 -
2 teaspoons finely minced fresh ginger.
11 -
3 scallions, whites finely sliced, greens cut into 1/2-inch segments.
12 -
4 tablespoons vegetable, peanut, or canola oil.
13 -
1 pound broccoli florets.
# Instructions:
01 -
In a bowl, combine beef, 1 tablespoon soy sauce, and 1 tablespoon Shaoxing wine. Refrigerate 20 minutes to 3 hours.
02 -
Combine remaining soy sauce with cornstarch to form slurry. Add remaining wine, chicken stock, oyster sauce, sugar, and sesame oil. Set aside. Combine garlic, ginger, and scallion whites in separate bowl.
03 -
Heat 1 tablespoon oil in wok until smoking. Cook beef in two batches until seared. Remove beef. Cook broccoli in two batches until charred. Add aromatics, return beef and broccoli, add sauce and scallion greens. Cook until thickened.
04 -
Use wok insert on grill. Heat oil until smoking. Cook beef until charred, push to sides. Cook broccoli, combine with beef. Add aromatics, sauce, and scallions. Cook until thickened.
# Notes:
01 -
Can be cooked in wok or on grill with wok insert.
02 -
Cook ingredients in batches for proper charring.
03 -
Part of series about stir-frying on outdoor grill.