Classic Beef and Broccoli Stir-Fry
A timeless and flavorful dish featuring tender slices of marbled beef steak and vibrant Chinese broccoli in a savory soy-based glaze, served alongside steamed rice.
Ingredients
| 3 | tablespoons neutral oil, such as grapeseed |
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| 6 | to 8 ounces marbled beef steak, such as ribeye or strip, thinly (¼-inch) sliced |
| 1⁄2 | teaspoon kosher salt |
| 1⁄2 | teaspoon coarsely ground white peppercorns |
| 8 | ounces gai lan (Chinese broccoli) or broccoli rabe, cut to 1 ½-inch pieces |
| 2 | cloves garlic, grated |
| 1 | 1-inch piece ginger, unpeeled and grated |
| 3 | tablespoons soy sauce |
| 1 | tablespoon Shaoxing wine |
| 1 | teaspoon granulated sugar |
| 1 | teaspoon rice vinegar |
| Steamed rice, for serving |
Instructions
| 1. | Begin by preheating a large 10-inch wok or cast-iron skillet over medium-high heat until it reaches optimal cooking temperature (check by ensuring droplets of water sizzle and evaporate instantly), approximately 2 to 3 minutes. Add the neutral oil, allowing it to shimmer before adding the thinly sliced beef. Sear the beef undisturbed for 2 minutes on one side, then flip, season with kosher salt, and cook for an additional 30 seconds. Carefully transfer the seared beef to a plate using a high-heat-proof slotted spoon or tongs. |
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| 2. | Reduce the heat to medium and introduce the coarsely ground white peppercorns to the wok. Toast the peppercorns, stirring constantly to avoid burning, until they become fragrant, typically about 1 minute. Add the Chinese broccoli, increase the heat to medium-high, and sauté while stirring frequently until the greens become bright green and glossy, roughly 2 minutes. Incorporate the grated garlic and ginger, continuing to sauté for an additional minute, ensuring to stir to prevent sticking and burning. For intensified flavors and aroma, utilize a torch to briefly blast the greens during the last 30 seconds of sautéing. |
| 3. | Integrate the soy sauce, Shaoxing wine, and granulated sugar into the wok, which will result in a vigorous bubbling and rapid reduction to a glaze consistency. Reintroduce the reserved beef slices, tossing until all components are coated in a lustrous sheen, for an additional 30 seconds. Sprinkle with rice vinegar before transferring the stir-fry to a serving plate. Serve the dish alongside bowls of steamed rice. |
Published on Jul 20, 2024 by Luminița