Every single time I want to order Chinese take outs, my hubby always reminds me that we still haven’t found “the one”… that is, a Chinese restaurant where he finds something that he really likes. We then proceed into a five minute debate that none of the Chinese restaurants around here are truly authentic anyways, so why don’t we just pick the best and move on? I made it my mission then to try to seek new recipes that we can make at home when my craving strikes for a Chinese take out. This recipe really fits the bill, First, I personally just can’t get enough of any sort of quick stir-fried dishes. I have been using this classic Chinese Beef Broccoli recipe for a couple of years, but I just could not resist myself in trying something new.
The addition of match-stick ginger in this dish provides a really adds an extra boost of flavor that would have otherwise been missing. So here are a couple of tips for you. I have used chicken on this recipe (by accident, of course). I thought that I had beef in the refrigerator, while it was really chicken… I mean, they do look alike, right? And while the sauce was still yummy, it was really best with beef. I also substituted sherry one time, and it was okay. Just okay, so nothing to write home about. And then finally, that experience wasn’t enough to send me to the store to get sherry – I actually made it one more time, and this time without sherry. Again, it was acceptable – but not fantastic. Finally, I bought sherry for a different recipe, and decided that it was time to make this recipe as it was written – and there you go, I couldn’t go back! This dish was so good: tender beef slices mixed with delicious broccoli, mixed with flavorful sauce – it hits all the right spots for us.
1 small flank steak (1-1/4 to 1-1/2 lb.)
3 Tbs. soy sauce
1 Tbs. dry sherry
1 Tbs. cornstarch
3/4 lb. broccoli crowns, cut into 2-inch florets (to yield about 4 heaping cups)
1/4 cup canola or peanut oil
2 cloves garlic, peeled and smashed
2-inch piece ginger, peeled and cut into thin matchsticks
1/4 tsp. red chile flakes
2 Tbs. oyster sauce
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 1/2 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 to 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, chile flakes, and 1/4 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.
Recipe source: Fine Cooking