Beef and Broccoli

Method

• Prep:

  Slice your steak into thin strips and add to a bowl with the light soy sauce, Shaoxing wine, white pepper, garlic powder, onion powder and baking soda. Mix well and set aside to marinate while you prep everything else. The baking soda is key because it breaks down the muscle fibers in the steak and gives you that incredibly tender result.

  Pre-make your sauce by combining the beef broth, dark soy sauce, oyster sauce, honey, ginger paste, sugar, MSG, rice vinegar and sesame oil in a bowl. Stir together and set aside.

  In a separate small bowl mix together the cornstarch and water for your slurry and set that aside as well.

  Blanching the Broccoli:

  Cut your broccoli into pieces and cook in boiling water for about 2 minutes. Transfer directly into ice water to stop the cooking. This keeps the broccoli bright green, tender crisp and perfectly cooked without going mushy in the pan.

  Cooking:

  Heat a medium high pan and sear the marinated steak strips on each side. You are building color so do not rush it. Once you have a good sear on the steak, remove it from the pan and set it aside.

  Add the chopped garlic to the same pan and cook until fragrant. Go in with a splash of Shaoxing wine to deglaze, letting it cook off almost completely. That wine lifts all the flavor left on the bottom of the pan and adds another layer of depth to the dish.

  Go in with the broccoli and steak and then pour in the sauce. Bring everything to a simmer. Add in the cornstarch slurry and stir, allowing the sauce to reduce and thicken until it coats every piece of steak and broccoli beautifully.

  Serve over white rice.

• TIPS AND TRICKS:

  -Baking soda in the marinade is the secret to incredibly tender steak at home. It raises the pH of the surface of the meat which breaks down the proteins and gives you that velvety texture you get at Chinese restaurants. Do not skip it.

  -Blanching the broccoli and immediately transferring it to ice water is what keeps it bright green and perfectly crisp tender. If you skip the ice bath the broccoli will keep cooking from the residual heat and end up too soft by the time it hits the plate.

  -Pre-making your sauce before you start cooking is a must for this recipe. The cooking process moves fast and you do not want to be measuring ingredients while your steak is sitting in a hot pan.

  -Make sure your pan is at medium high heat before the steak goes in. You want that sear to happen fast on each side. A pan that is not hot enough will cause the steak to steam instead of sear and you will lose all of that flavor.

  -The cornstarch slurry is what transforms the sauce from a thin liquid into that thick glossy coating you are looking for. Add it in gradually and give the sauce time to come back up to a simmer after each addition until you hit the consistency you want.

• WHAT TO SERVE WITH THIS:

  -White rice is the classic pairing and the perfect base for soaking up all of that rich glossy sauce.

  -Fried rice takes this meal to another level and turns it into the kind of spread that feels like your favorite takeout spot right at home.

  -Steamed dumplings or egg rolls on the side make this a full spread that the whole table will love.

• FREQUENTLY ASKED QUESTIONS:

  What cut of steak works best for this recipe?

  NY Strip is my go to for this recipe but flank steak, sirloin or skirt steak all work really well. The key is slicing the steak thin and against the grain no matter which cut you use. That combined with the baking soda marinade is what gives you that tender restaurant quality result at home.

  Can I substitute the Shaoxing wine?

  Dry sherry is the closest substitute and works really well. You can also use a splash of chicken broth if you want to keep it non alcoholic. The Shaoxing wine adds a really unique depth of flavor so I recommend keeping it in if you can find it. It is available at most Asian grocery stores.

  Is MSG necessary?

  MSG is listed as optional in this recipe but it makes a noticeable difference in the depth of the sauce. It enhances the savory flavor without tasting like any one ingredient. If you prefer to leave it out the dish will still taste great, just a little less rounded in flavor.

  Can I use frozen broccoli?

  You can use frozen broccoli in a pinch. Thaw it completely and pat it dry before adding it to the pan. Keep in mind that frozen broccoli tends to be softer than fresh so skip the blanching step and add it directly to the pan toward the end of cooking so it does not fall apart in the sauce.

  How do I store and reheat leftovers?

  Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium low heat with a splash of water or beef broth to loosen the sauce back up. It reheats really well and tastes just as good the next day.